Lactobacillus paracasei GLU70 strain with gluten-degrading ability, having antibacterial activity and probiotic properties, and uses thereof

Abstract

To provide the use of a Lactobacillus paracasei GLU70 strain.SOLUTION: Since the Lactobacillus paracasei GLU70 strain with the deposit number KCTC13415BP has probiotic properties and antibacterial activity, it can be used as a probiotic composition, an antibacterial composition, and a starter composition for manufacturing fermented food.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to the use of Lactobacillus paracasei GLU70 strain, which has probiotic properties and antibacterial activity and can be used as a probiotic composition, an antibacterial composition, and a starter composition for the production of fermented foods. [Background technology]

[0002] The word probiotics comes from the Greek and means "for life". This meaning has undergone several modifications and is now defined as "live microorganisms in the form of single or multiple strains that are fed to humans or animals in the form of dried cells or fermentation products and that confer a beneficial effect by improving the intestinal flora of the human or animal host".

[0003] Currently, probiotics are used in three different ways in Korea. When used as feed additives for animals, they are called live bacteria preparations, and when used as human medicines, they are called intestinal regulators or lactic acid bacteria preparations.

[0004] That is, probiotics are characterized by live microorganisms that, when ingested in adequate amounts, benefit the health of the host. Probiotics such as LAB and Bifidobacteria have been reported to be effective in improving intestinal health, enhancing immunity, reducing serum cholesterol, having anticancer effects, and preventing coronary artery disease. Aerobic and anaerobic bacteria, lactobacilli, and yeasts are used in such probiotics, but lactobacilli are the predominant strain.

[0005] Lactic acid bacteria are found widely in nature and produce lactic acid by anaerobically using carbohydrates. Lactic acid bacteria are found in a variety of natural environments, including the intestines of humans and animals, as well as in various vegetables and fruits, and play an important role in the fermentation process of fermented foods such as Korean kimchi and yogurt, and German sauerkraut.

[0006] After entering the intestines, these lactic acid bacteria attach to intestinal epithelial cells and prevent harmful microorganisms from settling in the intestines and secrete antibacterial substances, thereby suppressing the growth of harmful microorganisms and improving diarrhea and constipation, as well as promoting immune activity, having anti-cancer effects, and lowering serum cholesterol.

[0007] In addition, these lactic acid bacteria are generally added directly or indirectly to foods, and their metabolic product, lactic acid, is known to improve the shelf life of foods and the flavor and texture of foods. The main lactic acid bacteria are reported to be Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus pentosus, etc., and these lactic acid bacteria are currently widely used worldwide as seed cultures for fermented dairy products and live bacteria formulations.

[0008] Meanwhile, Korean Patent Publication No. 2023-0085279 discloses "a composition for preventing or treating cognitive and intestinal dysfunction, comprising Lactobacillus paracasei NK112, a bean sprout extract, and a dodder extract, and an immune-enhancing composition comprising lactic acid bacteria," Korean Patent Registration No. 354,315 discloses "a Lactobacillus microorganism producing a novel antibacterial substance," and Korean Patent Registration No. 2,587,892 discloses "a Lactobacillus paracasei HY7017 strain, the characteristics of which are enhanced by using red ginseng as a nutrient source, and an immune function is improved, and uses thereof," but unlike the present invention, "a Lactobacillus paracasei GLU70 strain having antibacterial activity and probiotic properties, and uses thereof" have not been disclosed at all. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Republic of Korea Patent Publication No. 10-2023-0085279 [Patent Document 2] Republic of Korea Patent No. 354,315 [Patent Document 3] Republic of Korea Patent No. 2,587,892 Summary of the Invention [Problem to be solved by the invention]

[0010] The present invention relates to the use of Lactobacillus paracasei GLU70 strain, which was isolated from shiokara and has antibacterial activity, acid resistance, bile resistance, heat resistance, and gluten decomposition ability, and aims to present and utilize its industrial applicability.

[0011] Therefore, an object of the present invention is to provide a probiotic composition comprising, as an active ingredient, the Lactobacillus paracasei GLU70 strain having the deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution or a dried product thereof.

[0012] Yet another object of the present invention is to provide a food composition containing, as an active ingredient, Lactobacillus paracasei GLU70 strain having deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution or a dried product thereof.

[0013] Another object of the present invention is to provide an antibacterial composition against pathogenic microorganisms, comprising the Lactobacillus paracasei GLU70 strain having the deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof as an active ingredient.

[0014] Yet another object of the present invention is to provide a starter composition for producing fermented foods, comprising the Lactobacillus paracasei GLU70 strain having the deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof as an active ingredient. [Means for solving the problem]

[0015] Therefore, the present inventors confirmed useful biological properties of the Lactobacillus paracasei GLU70 strain, such as gluten decomposition ability, acid resistance, bile resistance, heat resistance, and antibacterial activity, and completed the present invention.

[0016] In the Lactobacillus paracasei GLU70 strain of the present invention, the acid resistance is resistance to pH 2 to 11, the bile resistance is resistance to 0.1 to 1% bile salt, and the heat resistance is resistance to 20 to 60°C.

[0017] One example of the present invention relates to a probiotic composition comprising a Lactobacillus paracasei strain, a culture medium thereof, a concentrate of the culture medium, or a dried product thereof as an active ingredient.

[0018] In the present invention, the Lactobacillus paracasei strain may be the Lactobacillus paracasei GLU70 strain.

[0019] In the present invention, the Lactobacillus paracasei GLU70 strain may be the Lactobacillus paracasei GLU70 strain deposited at the Biological Resources Center of the Korea Institute of Bioscience and Biotechnology on December 6, 2017, with the accession number KCTC13415BP.

[0020] In the present invention, the culture medium is a culture medium obtained by culturing a strain in a conventional medium, and may be a culture containing cells and / or a cell-free culture medium.

[0021] In the present invention, the culture solution may be used as it is, or may be dried or concentrated by a conventional method and used in the form of a concentrated solution or a dry product.

[0022] In the present invention, probiotics (living bacteria preparations) refer to living bacteria, i.e., microorganisms that can remain and survive in the gastrointestinal tract when ingested by humans or animals, and are effective in preventing or treating certain pathological conditions. In general, probiotics have the effect of treating and improving various symptoms caused by abnormal fermentation of intestinal flora, and when administered to humans or animals, they crowd and settle on the walls of the digestive tract in the intestine, preventing harmful microorganisms from settling there, and produce lactic acid to lower the pH in the intestine and suppress the growth of harmful microorganisms.

[0023] In the present invention, the probiotic composition may be prepared and administered in various dosage forms and by various methods known in the art. For example, the probiotic composition of the present invention may be prepared and administered in the form of tablets, troches, capsules, elixirs, syrups, powders, suspensions, granules, etc. by mixing with carriers commonly used in the pharmaceutical field.

[0024] In the present invention, the carrier may be one or more selected from the group consisting of binders, lubricants, disintegrants, excipients, solubilizers, dispersants, stabilizers, suspending agents, dyes, and flavorings, but is not limited thereto.

[0025] In the present invention, the dosage of the probiotic composition may be appropriately selected depending on the degree of absorption of the active ingredient in the body, the inactivation rate, the excretion rate, the age, sex, condition, and severity of the disease of the recipient, etc.

[0026] To obtain an effective effect, the number of the strains contained in the probiotic composition should be 1×10 8 More than 1x10 cells / ml 8 Number of cells / ml~1×10 13 Number of cells / ml, more specifically 7 × 10 9 Number of cells / ml~7×10 13 It may be, but is not limited to, the number of cells / ml.

[0027] Yet another example of the present invention relates to a food composition comprising the Lactobacillus paracasei GLU70 strain having the deposit number KCTC13415BP, a culture broth thereof, a concentrate of the culture broth, or a dried product thereof.

[0028] In the present invention, the Lactobacillus paracasei GLU70 strain having the deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof may be included in the form of the probiotic composition.

[0029] The probiotic composition may be added as is or used together with other foods or food ingredients and may be used in any suitable manner according to conventional methods.

[0030] The amount of the probiotic composition to be mixed may be appropriately determined depending on the purpose of use, such as prevention, improvement, or treatment. In general, the probiotic composition of the present invention may be added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, based on the raw materials during the production of foods and beverages, but is not limited thereto, and in the case of long-term intake for the purpose of health and hygiene or health regulation, the amount of the probiotic composition may be less than the above range, and since there is no problem in terms of safety, the amount of the probiotic composition may be more than the above range.

[0031] In the present invention, the term "food" refers to a natural product or processed product containing at least one nutrient, preferably a product that has been processed to a certain degree and is ready to be eaten directly, and is used in the usual sense to include all kinds of foods, functional health foods, beverages, food additives, and beverage additives. Examples of the food include various foods, beverages, gums, tea, vitamin complexes, functional foods, etc. Furthermore, in the present invention, the food includes, but is not limited to, special nutritional foods (e.g., formulated milk, baby / infant foods, etc.), dietary supplements, confectioneries (e.g., snacks), dairy processed foods, beverages, vitamin complexes, and other dietary supplements. The food may be manufactured by a conventional manufacturing method.

[0032] In the present invention, the food composition may contain a food-based acceptable food supplement additive, and may further contain suitable carriers, excipients and diluents commonly used in the manufacture of functional foods, but is not limited thereto.

[0033] In the present invention, the food composition may be a functional food composition for improving the intestinal microbial flora.

[0034] The functional food composition of the present invention may be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, etc. In the present invention, the term "healthy functional food composition" refers to a food manufactured and processed using raw materials or ingredients having functional properties useful to the human body according to the Healthy Foods Act No. 6727, and means a food that is ingested for the purpose of regulating nutrients for the structure and function of the human body or obtaining beneficial effects for health applications such as physiological actions.

[0035] The health functional food of the present invention may contain ordinary food additives, and the suitability of the food additive is judged according to the specifications and standards for the relevant items according to the general provisions and general test methods of the Food Additives Code approved by the Food and Drug Administration, unless otherwise specified. Examples of the items described in the "Food Additives Code" include chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid, natural additives such as persimmon coloring, licorice extract, crystalline cellulose, sorghum coloring, and guar gum, and mixed preparations such as L-sodium glutamate preparations, noodle additive alkali agents, preservative preparations, and tar color preparations. For example, the health functional food in tablet form may be obtained by granulating a mixture of the active ingredient of the present invention with an excipient, a binder, a disintegrant, and other additives in a conventional manner, and then compressing the mixture by adding a lubricant, or by directly compressing the mixture. The health functional food in tablet form may also contain a flavoring agent, etc., if necessary. Among the capsule-type health functional foods, hard capsules may be prepared by filling a mixture of the active ingredient of the present invention with additives such as excipients into a normal hard capsule, and soft capsules may be prepared by filling a mixture of the active ingredient of the present invention with additives such as excipients into a capsule base such as gelatin. The soft capsules may contain plasticizers such as glycerin or sorbitol, colorants, preservatives, etc. as necessary. The pill-type health functional foods may be prepared by molding a mixture of the active ingredient of the present invention with excipients, binders, disintegrants, etc., by a conventionally known method, and may be coated with white sugar or other coating agents as necessary, or may be surface-coated with substances such as starch and talc. The granule-type health functional foods may be prepared by preparing a mixture of the active ingredient of the present invention with excipients, binders, disintegrants, etc., by a conventionally known method, and may contain flavoring agents, flavoring agents, etc. as necessary.

[0036] Another example of the present invention relates to an antibacterial composition against pathogenic microorganisms, which contains a Lactobacillus paracasei strain, a culture solution thereof, a concentrated solution of the culture solution, or a dried product thereof as an active ingredient.

[0037] As used herein, the term "antimicrobial" refers to the ability to reduce, prevent, inhibit, or eliminate the growth or survival of bacteria.

[0038] In the present invention, the Lactobacillus paracasei strain may be the Lactobacillus paracasei GLU70 strain.

[0039] In the present invention, the Lactobacillus paracasei GLU70 strain may be the Lactobacillus paracasei GLU70 strain having the deposit number KCTC13415BP.

[0040] In the present invention, the pathogenic microorganism may be one or more selected from the group consisting of Escherichia coli, Staphylococcus aureus subsp. Aureus, Erwinia rhapontici, Staphylococcus epidermidis, Listeria monocytogens, Shigella flexneri, Shigella sonnei, and Bacillus cereus, but is not limited thereto.

[0041] The antibacterial composition according to an embodiment of the present invention may be in the form of, but is not limited to, a food, a food additive, a feed, or a feed additive.

[0042] The antibacterial composition of the present invention may further contain carbohydrates, proteins, lipids, vitamins and minerals.

[0043] In the present invention, the carbohydrates, proteins, lipids, vitamins, or minerals may be appropriately selected depending on the purpose and application of the use.

[0044] In the present invention, the carbohydrate may be, but is not limited to, honey, dextrin, sucrose, palatinose, glucose, fructose, starch syrup, sugar alcohol, sorbitol, xylitol, or maltitol.

[0045] In the present invention, the protein may be, but is not limited to, a protein derived from milk such as casein or whey protein, soy protein, or a hydrolysate of these proteins using an animal-derived enzyme such as trypsin or pepsin, or an enzyme such as neutrase or alkilase.

[0046] In the present invention, the lipid may be various plant-derived oils and fats such as sunflower oil, rapeseed oil, olive oil, safflower oil, corn oil, soybean oil, palm oil, coconut oil, etc., which contain monosaturated fatty acids and polyunsaturated fatty acids, medium-chain fatty acids, EPA, DHA, soybean-derived phospholipids, and milk-derived phospholipids, but is not limited thereto.

[0047] In the present invention, the minerals may be potassium phosphate, potassium carbonate, potassium chloride, sodium chloride, calcium lactate, calcium gluconate, calcium pantothenate, calcium caseinate, magnesium chloride, ferrous sulfate, and sodium bicarbonate, but are not limited thereto.

[0048] Yet another example of the present invention relates to a starter composition for producing fermented foods, comprising the Lactobacillus paracasei GLU70 strain having the deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof as an active ingredient.

[0049] In the present invention, a starter for fermented food production means a preparation or composition containing microorganisms involved in fermentation for the production of fermented foods, which is used to provide microorganisms capable of growing from fermented foods or capable of growing as dominant species by adding it during the production of fermented foods.

[0050] When food is produced using the starter for producing fermented foods, the quality of the food can be adjusted to a certain level or a specific purpose, for example, the prevention or reduction of off-flavors from the food, can be achieved by the microorganisms contained in the starter for producing fermented foods.

[0051] In the present invention, the fermented food may be, but is not limited to, salted fish, kimchi, soy sauce, fermented milk, etc.

[0052] In the present invention, the term "starter for producing fermented salted fish food" means a preparation or composition containing microorganisms involved in fermentation to produce salted fish. It is used to provide microorganisms that can grow from fermented salted fish or that can grow as dominant species by adding it during the production of salted fish.

[0053] When salted fish is produced using the starter for producing salted fish fermented food of the present invention, the Lactobacillus paracasei GLU70 strain contained in the starter for producing salted fish fermented food has the effect of regulating the quality of the salted fish to a constant level, the effect of preventing or reducing the generation of unpleasant odors from the salted fish, and the effect of enhancing the savory flavor and sweetness of the salted fish. Effect of the Invention

[0054] The present invention relates to the use of Lactobacillus paracasei GLU70 strain, which has probiotic properties and antibacterial activity and can be used as a probiotic composition, an antibacterial composition, and a starter composition for the production of fermented foods. [Brief description of the drawings]

[0055] [Figure 1] FIG. 1 shows the base sequence of 16S rRNA of the Lactobacillus paracasei GLU70 strain isolated in the present invention. [Diagram 2] FIG. 2 shows the results of an analysis of the acid resistance of the Lactobacillus paracasei GLU70 strain of the present invention. [Diagram 3] FIG. 3 shows the results of analysis of the heat resistance of the Lactobacillus paracasei GLU70 strain of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0056] The present invention will now be described in more detail with reference to the following examples, but these examples are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention. EXAMPLES

[0057] Production example: Ensuring lactic acid bacteria through strain isolation and culture conditions To isolate lactobacilli with gluten decomposition ability from various salted fish, various salted fish were aseptically chopped into small pieces, 1g of which was suspended in 9ml of sterile saline (0.85% NaCl), and then serially diluted and smeared on MRS solid medium containing 1% gluten. After culturing at 30°C for 48 hours, only microorganisms that formed a clear zone around the colonies that appeared while decomposing gluten were isolated. The isolated microorganisms were then smeared on MRS solid medium and cultured at 30°C. The formed colonies were then suspended in a 20% glycerol solution and stored in a freezer at -80°C for use.

[0058] Experimental Example 1. Taxonomic characteristics of lactic acid bacteria The isolated lactic acid bacteria were inoculated into CHL medium with a single colony from a 24-hour culture in MRS broth or MRS solid medium. The API 50 CHL strip consists of 50 tubes containing dried substrate. Each capsule was inoculated with the test bacteria and incubated at 37°C for 48 hours, after which the color change was checked. After incubation in the capsules of the kit, which contained 50 carbohydrates as the sole carbon source, the color change could determine whether the test bacteria could utilize sugars. The purple medium turned yellow with each sugar, which was indicated as positive (+). The result values ​​were confirmed using the web software on the API website and are shown in Table 1 below.

[0059] [Table 1-1]

[0060] Experimental Example 2. Genetic Identification of Lactic Acid Bacteria For genetic identification of the isolated strain, the strain was inoculated into MRS liquid medium and subcultured for 18 hours at 37℃. 2ml of the culture was centrifuged at 4,000 rpm for 10 minutes. The cell pellet obtained by centrifugation was washed three times with 0.85% NaCl. After washing, 0.5ml of lysozyme (10mg / ml) was added and treated at 37℃ for 1 hour. 20μl of proteinase K and 25μl of 10% sodium dodecyl sulfate (SDS) were added, and the mixture was treated in a 60℃ water bath for 30 minutes. After that, 1μl of RNase, an RNA degrading enzyme, was added and treated at 37℃ for 1 hour. Next, the same amount of phenol-chloroform-isoamyl alcohol was added in a ratio of 25:24:1 and suspended, then centrifuged at 14,000 rpm for 5 minutes at 4°C to remove the supernatant, and the same process was repeated twice. 1 / 2 the amount of 3M ammonium acetate (pH 4.8) and twice the amount of 100% alcohol were added to the supernatant and left to stand at -20°C for 1 hour. After centrifuging at 3,000 rpm for 5 minutes at 4°C to confirm cell precipitates, the supernatant was completely removed, and 1 ml of 70% ethanol was added and centrifuged again at 3,000 rpm for 5 minutes at 4°C. After removing the supernatant, the sample was dried and suspended in TE buffer or distilled water to isolate DNA. The forward and reverse primers in Table 2 below were used to amplify microbial 16S rRNA.

[0061] Specifically, 17 μl of distilled water, 1 μl of forward primer, 1 μl of reverse primer, and 1 μl of DNA were added to PCR premix (Bioneer, Cat No. K-2012) and mixed, and then PCR was performed. The PCR conditions were 94°C for 5 minutes, followed by 30 cycles of 94°C for 1 minute, 62°C for 40 seconds, and 72°C for 40 seconds, and the reaction was terminated at 72°C for 7 minutes. The PCR reaction product was confirmed by electrophoresis on a 0.8% agarose gel. The final base sequence was analyzed and compared with a database to identify the lactic acid bacteria strain. As a result, the strain isolated according to the present invention was Lactobacillus paracasei GLU70, which was deposited at the Biological Resource Center of the Korea Institute of Bioscience and Biotechnology on December 6, 2017 (deposit number KCTC 13415BP).

[0062] [Table 1-2]

[0063] Experimental Example 3. Analysis of acid resistance Lactic acid bacteria, which are widely used mainly as food (and other processed products) and feed additives, affect the balance and metabolism of endogenous microorganisms and play an important role in maintaining intestinal health. To exert such functions as probiotics, they must survive under the conditions in the digestive tract of humans and animals. Lactic acid bacteria ingested through the mouth must pass through the stomach, which contains gastric juice with a pH of 2-3 and various enzymes, and then through the duodenum, which contains bile, to reach the intestine, which is the final destination, in order to be able to expect an effect of intestinal regulation. In particular, in order to survive in the stomach at low pH such as gastric acid, they must be resistant to gastric acid (Saarela et al., 2000; Sim et al., 1995).

[0064] For the analysis of acid resistance, the pre-cultured Lactobacillus paracasei GLU70 strain was inoculated at 10% into 10mL MRS medium adjusted to pH 2.0 to pH 10.0 in 1 unit. Then, it was left at 37°C for 2 hours, and serially diluted to 10 4 , 105 and 10 6 100uL of the culture was spread on MRS agar medium. After 48 hours of culture, the total number of bacteria was counted and the acid resistance was investigated. The results (survival rate by pH) are shown in Figure 2 and Table 2.

[0065] [Table 2]

[0066] As can be seen from Figure 2 and Table 2, the Lactobacillus paracasei GLU70 strain of the present invention showed a high survival rate of 84% after 2 hours at pH 3.0, and was shown to die at pH 2.0, but maintained a high survival rate of over 70% at pH 3.0 or higher. As in similar research reports, the Lactobacillus paracasei GLU70 strain of the present invention has excellent acid resistance, and it can be evaluated that it has high potential for future use in the food industry.

[0067] Experimental Example 4. Heat resistance analysis The precultured Lactobacillus paracasei GLU70 strain was inoculated into 10 mL of MRS medium at 10%. To evaluate the resistance in the range of 30°C to 70°C, the bacteria were left at each temperature for 1 hour, then serially diluted and diluted to 10%. 4 , 10 5 , 10 6 100 μl of the culture was smeared on MRS agar medium. After 48 hours of cultivation, the total number of bacteria was counted to examine heat resistance. The culture medium cultivated in MRS broth was heat-treated for 2 hours from 30°C to 70°C in 10°C intervals, and the viable cell count and heat resistance were confirmed. The results are shown in Figure 3 and Table 3.

[0068] [Table 3]

[0069] As can be seen from FIG. 3 and Table 3, the Lactobacillus paracasei GLU70 strain of the present invention maintained 100% resistance at 30°C and 40°C, and 72% resistance at 50°C, but showed no resistance at 60°C or higher.

[0070] Experimental Example 5. Analysis of antibacterial activity against pathogenic microorganisms Probiotic lactic acid bacteria are known to inhibit the growth of food-borne pathogenic bacteria and spoilage bacteria in vitro, and the mechanism of inhibition is explained as the action of lactic acid, low-molecular-weight fatty acids, hydrogen peroxide, diacetyl, bacteriocin, antibiotics, and immune system stimulation produced by the lactic acid bacteria. Lim et al. (2007) investigated the antibacterial activity of L. salivarius CPM-7 strain at different incubation times, and reported that a clear inhibition ring against E. coli appeared after 12 hours during the logarithmic phase, and the inhibition ability continued for up to 48 hours.

[0071] Therefore, in the present invention, the presence or absence of antibacterial activity of Lactobacillus paracasei GLU70 strain against eight kinds of pathogenic microorganisms was also examined. Specifically, eight kinds of pathogenic microorganisms cultured at 37°C for 24 hours were smeared on Nutrient agar (Difco, USA) in an amount of 100 μl. Holes with a diameter of 8 mm were made on the smeared plate medium, and 200 μl of culture supernatant was dispensed into each hole. At this time, the culture supernatant was obtained by centrifuging (6000 rpm, 20 minutes, 4°C) the culture solution of Lactobacillus paracasei cultured in MRS broth at 37°C for 24 hours. After the plate to which the supernatant was added was cultured at the optimal temperature for the growth of each pathogenic microorganism for 24 hours, the presence or absence of growth inhibition ring formation around the hole was confirmed, and the size of the ring was measured. After culturing at 37°C for 24 hours, the presence or absence of growth inhibition ring formation around the disk was confirmed, and the results are shown in Table 4.

[0072] [Table 4]

[0073] As can be seen from Table 4, all eight pathogenic bacteria formed a clear zone. In particular, E. rhapontici and B. cereus formed inhibition rings of 10 mm, confirming their high antibacterial activity. S. epidermidis showed the fewest inhibition rings, while the rest formed inhibition rings of 5 mm or more, confirming their antibacterial activity.

Claims

1. A probiotic composition comprising, as an active ingredient, Lactobacillus paracasei GLU70 strain having deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof.

2. An antibacterial composition for pathogenic microorganisms, comprising Lactobacillus paracasei GLU70 strain having deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof as an active ingredient.

3. 3. The antibacterial composition according to claim 2, wherein the pathogenic microorganism is at least one selected from the group consisting of Escherichia coli, Staphylococcus aureus subsp. Aureus, Erwinia rhapontici, Staphylococcus epidermidis, Listeria monocytogens, Shigella flexneri, Shigella sonnei, and Bacillus cereus.

4. A food composition comprising Lactobacillus paracasei GLU70 strain having deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof.

5. The food composition according to claim 4, wherein the food is a functional health food, a food additive or a processed food.

6. A starter composition for producing fermented foods, comprising Lactobacillus paracasei GLU70 strain having deposit number KCTC13415BP, a culture solution thereof, a concentrate of the culture solution, or a dried product thereof as an active ingredient.

7. The starter composition for producing a fermented food according to claim 6, wherein the fermented food is salted fish, kimchi, soy sauce or fermented milk.

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