Chen-Kai Chang¹, Shih-Ying Chen², Shu-Chen Wang^1,, Chih Kwang Chiu¹, Pin-Der Duh^1,

The antimicrobial activity of lactic acid bacteria (LAB) isolated from fermented mustard were investigated in vitro and in vivo. One hundred and fifty nine strains of LAB isolated from traditional Taiwan fermented mustard were evaluated for their adherence ability, acid and bile tolerance and antimicrobial activity in vitro. In addition, Wistar rats were orally administered with soy fermented products fermented with CNU091 for their antimicrobial activity in vivo. Fecal and fecal of cecum samples were collected to determine number of beneficial bacteria Bifidobacterium spp. and harmful bacteria Clostridium perfringens by classical plate count and by PCR amplification. Of the strains, CNU091 was acid- and bile-tolerant, and significantly higher adherence to Caco-2 cells compared with the commercial probiotic. CNU091 identified as Lactobacillus plantarum with 16S rRNA sequences could inhibit the growth of pathogenic bacteria, including Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus in vitro. Fecal and fecal of cecum samples were collected to determine number of beneficial bacteria Bifidobacterium spp. and harmful bacteria Clostridium perfringens, CNU091 had a significant antimicrobial activity compared to the control. The villus height (Vh) / crypt depth (Cd) ratio were increased, which suggested CNU091 modulated intestinal mucin composition. The results implicated CNU091 on antibacterial activity may be regarded as a biological activity and have potential for improving the intestinal health.

antimicrobial potential, fermented mustard, lactic acid bacteria, probiotic effect