Antibacterial, Antioxidant, and Antibiofilm Activities of Isolated and Identified Lactic Acid Bacteria (Lab) Strains in Commercially Available Non-HACCP-Certified Cabbage (Brassica oleracea) Kimchi
Keywords:
Probiotics, Brassica oleracea, kimchi, antibacterial activity, Escherichia coli, Staphylococcus aureusAbstract
Background: Probiotics are widely known for their role as dietary supplements in promoting gut health. Probiotics available in the Philippine and Korean markets do not align with their label claims. These discrepancies include misleading health claims and undisclosed probiotic effects of bacterial strains, including lactic acid bacteria (LAB).
Objective: This study determined the antibacterial, antioxidant, and biofilm-forming activities of lactic acid bacteria (LAB) strains isolated from non-HACCP-certified cabbage (Brassica oleracea) kimchi available in Davao City.
Methods: The researchers used a quantitative experimental design, isolating LAB strains on MRS agar and identifying them through biochemical tests (Gram stain, endospore stain, motility, and catalase tests). Antibacterial activity was tested against Escherichia coli and Staphylococcus aureus using the perpendicular streak method. Antioxidant activity was measured via the DPPH radical scavenging assay, while biofilm-forming activity was assessed using the Tissue Culture Plate method using an ELISA reader. Statistical analysis included one-way ANOVA, Tukey HSD, and Pearson correlation.
Results: The isolates showed no antibacterial activity but exhibited significant antioxidant activity, with Strain B showing the highest scavenging activity with significant differences. The strains also showed moderate biofilm-forming activity, but no significant differences were observed among them.
Conclusion: A weak, non-significant correlation was found between antioxidant and biofilm-forming activities.
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