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HOME > J. Microbiol > Volume 56(2); 2018 > Article
Journal Article
Probiotic potential of novel Lactobacillus strains isolated from salted-fermented shrimp as antagonists for Vibrio parahaemolyticus
Bao Le , Seung Hwan Yang
Journal of Microbiology 2018;56(2):138-144.
DOI: https://doi.org/10.1007/s12275-018-7407-x
Published online: February 2, 2018
Department of Biotechnology, Chonnam National University, Yeosu 59626, Republic of KoreaDepartment of Biotechnology, Chonnam National University, Yeosu 59626, Republic of Korea
Corresponding author:  Seung Hwan Yang , Tel: +82-61-659-7306, 
Received: 25 September 2017   • Revised: 1 December 2017   • Accepted: 22 December 2017
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Abstract

Lactobacillus strains have been considered good candidates as biological control agents for prevention or treatment of plant and animal infections. One L. plantarum strain FB003 and three strains (FB011, FB081, and FB110) which closed to L. sakei were isolated from fermented and salted shrimp and their abilities in inhibiting growth of Vibrio parahaemolyticus were characterized. These strains were selected as potential probiotics based on their oro-gastro-intestinal resistance, gut colonization, adhesion to Caco-2 cells, antimicrobial activities, antibiotic resistance, and safety aspects.
Results
of this study revealed that these isolates possessed high aggregation activities against pathogens in host intestines. Strain FB011 strain showed higher coaggregation and immunomodulatory activity in the gastro-intestinal tract than L. plantarum. These difference effects of Lactobacillus strains provide valuable information about using them to prevent Vibrio infections in the aquaculture industry.

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    Probiotic potential of novel Lactobacillus strains isolated from salted-fermented shrimp as antagonists for Vibrio parahaemolyticus
    J. Microbiol. 2018;56(2):138-144.   Published online February 2, 2018
    DOI: https://doi.org/10.1007/s12275-018-7407-x
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