글번호
814358

Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese

작성일
2022.03.28
수정일
2022.04.22
작성자
김수정
조회수
253

Tae-ok Kim, Shakti Chandra Mondal, Chae-Rim Jeong, So-Rim Kim, O-Hyun Ban, Young Hoon Jung, Jungwoo Yang and Soo-Jung KimSafety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese. Food Science and Nutrition. 10(1): 67-74 (2021)


For applications of microorganisms as probiotics in the food industry, safety evaluation has increasingly become important to ensure the health of consumers. Although people have been using various lactic acid bacteria for different purposes, some studies have reported that certain lactic acid bacteria exhibit properties of virulence and produce toxic compounds. Thus, it is necessary to examine the characteristics as sociated with lactic acid bacteria that are safe for use as probiotics. This research aimed to assess the safety of Lactococcus lactis IDCC 2301 isolated from homemade cheese using in vitro and in vivo assays, including antibiotic resistance, hemolytic activity, toxin production, infectivity, and metabolic activity in immune-compromised animal species. The results demonstrated that the strain was susceptible to nine antibiotics suggested by the European Food Safety Authority (EFSA). Whole-genome analysis revealed that L. lactis IDCC 2301 neither has toxigenic genes nor harbors antibiotic resistance. Moreover, L. lactis IDCC 2301 showed neither hemolytic nor β-glucuronidase activity. Furthermore, none of the D-lactate and biogenic amines were produced by L. lactis IDCC 2301. Finally, it was demonstrated that there was no toxicity and mortality using single-dose oral toxicity tests in rats. These results indicate that L. lactis IDCC 2301 can be safely used as probiotics for human consumption.