KR102254751B1 - New Lactobacillus plantarum WiKim83 and use thereof - Google Patents

Abstract

The present invention relates to a novel Lactobacillus plantarum WiKim83 strain and uses thereof. More particularly, the Lactobacillus plantarum WiKim83 strain has antibacterial activity, antioxidant activity and probiotic activity, thereby being usefully used for a pharmaceutical composition, a food composition and the like.

Description

New Lactobacillus plantarum WiKim83 strain and use thereof {New Lactobacillus plantarum WiKim83 and use thereof}

The present invention relates to a Lactobacillus plantarum WiKim83 strain isolated from kimchi and having antibacterial activity, antioxidant activity and probiotic activity.

Lactobacillus is defined as fermentation of crude milk or dairy products with lactic acid bacteria, and fermented milk is manufactured by fermenting at a constant temperature by adding a lactic acid bacteria starter to crude milk, which is a complete food. There is Streptococcus thermophilus, most of which are probiotics.

Probiotics refers to strains that have a beneficial effect on the intestinal environment by helping to proliferate and inhibit harmful bacteria in the intestine of animals.It is a safe microorganism as GRAS (Generally Recognized As Safe), and survives in the gastrointestinal tract by having acid resistance and bile resistance. It is reported to settle in the intestine of the host and give the host a health effect.

The efficacy of probiotics includes antibiotic-related diarrhea, intestinal infection by pathogenic bacteria, improvement of gastrointestinal diseases such as irritable bowel syndrome, reduction of atopic dermatitis, improvement of hypertension, reduction of blood cholesterol level and improvement of blood lipid status, anti-obesity effect, and colon cancer and stomach cancer. Research on various functionalities such as anticancer effect is being conducted.

Foods containing lactic acid bacteria include kimchi, cheonggukjang, miso, and yogurt. Among them, kimchi, a traditional fermented food in Korea, is the most easily accessible food. It can be called a report. In kimchi, there are several microorganisms such as Lactobacillus, Bifidobacterium, Leuconostoc, Pediococcus, and Streptococcus, and these are the fermentation and fermentation of kimchi. It plays an important role in the aging process. Various health functions have been reported through studies on the efficacy of kimchi, and various foods using kimchi lactic acid bacteria are being developed.

On the other hand, when excessive free radicals are generated in the human body due to aging, protein denaturation, lipid oxidation, and DNA damage are caused, leading to various diseases such as cancer, arteriosclerosis, and diabetes. It is known that foods and ingredients with antioxidant effects can prevent and treat these diseases by removing free radicals from the human body.

Therefore, it can be said that a study on a novel probiotic strain having a necessary activity as a probiotic while having various functions beneficial to the human body such as antioxidants from kimchi, a traditional Korean fermented food, is very necessary at the present time.

Korean Patent Publication No. 2004-0012717 Korean Patent Registration No. 2,033,439 Korean Patent Registration No. 2,028,744 Korean Patent Registration No. 177,287

Accordingly, the present invention has been devised to solve the above problems, and an object to be solved of the present invention is to provide a novel lactic acid bacterium having antioxidant activity and antibacterial activity as well as required activity as probiotics.

In addition, an object of the present invention is to provide various uses of the novel lactic acid bacteria.

However, the technical problems to be achieved in the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned are clearly to those of ordinary skill in the technical field to which the present invention belongs from the following description. It will be understandable.

In order to achieve the above technical problem, the present invention provides a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain having antibacterial activity, antioxidant activity and probiotic activity.

In one embodiment, the antimicrobial activity may be one having antimicrobial activity against food poisoning bacteria.

In addition, the present invention provides a food composition comprising one or more selected from the group consisting of a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof, a concentrate of the culture, and a dried product of the culture as an active ingredient. do.

In one embodiment, the food composition may be a functional beverage, a health functional food, a kimchi inoculum, or a presentation food.

In addition, the present invention provides a probiotic composition comprising a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof as an active ingredient.

In addition, the present invention provides a pharmaceutical composition for preventing or treating diseases caused by free radicals comprising the Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof as an active ingredient.

Lactobacillus plantarum WiKim83 according to the present invention has excellent intestinal viability, intestinal epithelial cell adhesion, hydrophobicity, and cohesiveness, so that most of them can reach the intestine when administered orally to an individual, and effectively inhibit the propagation of harmful bacteria in the intestine. Because it can be used, there is an advantage that it can be usefully used as a probiotic material.

In addition, the Lactobacillus plantarum WiKim83 according to the present invention has excellent antibacterial activity and beta-galactosidase activity, making it useful as a food and pharmaceutical material useful for preventing or improving lactose intolerance. There are advantages that can be used.

In addition, the Lactobacillus plantarum WiKim83 according to the present invention has excellent antibacterial activity and antioxidant activity, so that it can be usefully used as a food and pharmaceutical material for the prevention, improvement or treatment of diseases caused by oxidation and microbial infection. There is an advantage.

However, the effects obtainable in the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those of ordinary skill in the art from the following description. I will be able to.

1 shows a list of the nucleotide sequence of the Lactobacillus plantarum WiKim83 bacteria according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art may easily implement the present invention. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, since the embodiments can be variously changed and have various forms, the scope of the present invention should be understood to include equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all or only such effects, the scope of the present invention should not be understood as being limited thereto.

The meaning of the terms described in the present invention should be understood as follows.

Terms such as "first" and "second" are used to distinguish one component from other components, and the scope of rights is not limited by these terms. For example, a first component may be referred to as a second component, and similarly, a second component may be referred to as a first component. When a component is referred to as being "connected" to another component, it is to be understood that although it may be directly connected to the other component, another component may exist in the middle. On the other hand, when it is mentioned that a component is "directly connected" to another component, it should be understood that there is no other component in the middle. On the other hand, other expressions describing the relationship between components, that is, "between" and "just between" or "neighboring to" and "directly neighboring to" should be interpreted as well.

Singular expressions are to be understood as including plural expressions unless the context clearly indicates otherwise, and terms such as "comprises" or "have" refer to the specified features, numbers, steps, actions, components, parts, or these. It is to be understood that it is intended to designate that a combination exists and does not preclude the presence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the field to which the present invention belongs, unless otherwise defined. Terms defined in commonly used dictionaries should be interpreted as having meanings in the context of related technologies, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

The present invention relates to a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain that is derived from kimchi and has antibacterial activity, antioxidant activity and probiotic activity.

The Lactobacillus plantarum is a lactic acid bacteria of the genus Lactobacillus and is mainly isolated from kimchi, milk, cheese, butter, etc., and is one of the most widely distributed lactic acid bacteria in nature, and is generally recognized as safe (GRAS) recognized by the US Food and Drug Administration (FDA). ) It is a strain. This Lactobacillus plantarum is a fungus that grows mainly when kimchi is fermented and has a sour taste, has strong acid resistance and bile resistance, has antibacterial activity against Fusarium and Pseudomonas, and has antioxidant and anti-inflammatory properties. It is known to have an effect.

The term "antibacterial" of the present invention refers to an action of inhibiting or controlling the growth and proliferation of microorganisms such as bacteria or fungi, and the Lactobacillus plantarum WiKim83 strain of the present invention is not limited thereto, but Bacillus cereus ( B. cereus ), Staphylococcus aureus ( S. aureus ), Listeria ( L. monocytogenes ), Clostridium perfringens (C. perfringens ), Salmonella typhimurium ( S. Typhimurium), E. coli ( E. coli ), Enteritis Vibrio ( V. parahaemolyticus ), Campylobacter jejuni (C. jejuni ), and Campylobacter coli ( C. coli ) may be food poisoning bacteria.

The term "antioxidation" of the present invention refers to an action of inhibiting oxidation, and the human body has a balance between an oxidation promoting substance (prooxidant) and an antioxidant substance (antioxidant). When it is achieved and tilted toward the promotion of oxidation, oxidative stress is induced, leading to potential cell damage and pathological diseases. Reactive oxygen species (ROS), which are the direct cause of oxidative stress, are unstable and highly reactive, so they easily react with various biomaterials and attack macromolecules in the body, causing irreversible damage to cells and tissues, or mutations. It leads to cytotoxicity and carcinogenesis. Reactive nitrogen species (RNS) such as NO, HNO ₂ and ONOO ^- are produced in large quantities due to the immune response of macrophage neutrophils and other immune cells during the inflammatory reaction, and ROS is also produced at this time. The active oxygen as described above oxidizes and destroys cells in the body, thereby being exposed to various diseases.

⁺ β-Carotene 방법으로 측정을 수행한 결과, 강한 항산화 효과를 나타낸다는 것을 확인하였다. Lactobacillus plantarum WiKim83 strain according to the present invention is DPPH⁺, ABTS

⁺ β-As a result of performing the measurement by the Carotene method, it was confirmed that it exhibited a strong antioxidant effect.

The term "probiotic" of the present invention refers to a living microorganism that is beneficial to the health of a host when administered in a sufficient amount. Most of the probiotics known so far are almost all of the types we commonly know as lactobacilli. In order to be recognized as a probiotic, it must reach the small intestine without dying from gastric and bile acids, multiply and settle in the intestine, have a beneficial effect in the intestine, be non-toxic, and have no pathogenicity.

The Lactobacillus plantarum WiKim83 strain according to the present invention confirmed its potential as a probiotic by measuring intestinal viability, adhesion, hydrophobicity, aggregation and β-galactosidase activity.

In addition, the present invention provides a food composition comprising one or more selected from the group consisting of a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof, a concentrate of the culture, and a dried product of the culture as an active ingredient. do.

The food composition may be used as food, food additives, beverages, beverage additives, fermented milk and/or health functional foods, but is not limited thereto. These foods include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages and/or vitamin complexes, etc. It may be, but is not limited thereto. The food composition of the present invention may further include a food pharmaceutically acceptable carrier.

Specifically, the food composition may be a functional beverage, a health functional food, a kimchi inoculum, or a fermented food.

In the present invention, the "functional beverage" may include various flavoring agents or natural carbohydrates as an additional component, like a conventional beverage. As the natural carbohydrates, monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, natural sweeteners such as dextrin and cyclodextrin, synthetic sweeteners such as saccharin and aspartame may be used. The ratio of the natural carbohydrate is generally about 0.01 to 10 g, preferably about 0.01 to 1 g per 100 ml of the composition of the present invention, but is not limited thereto.

In the present invention, "health functional food" refers to a food with excellent medical and medical effects processed so that a bioregulatory function is effectively shown in addition to nutritional supply. The food may be prepared in any one formulation selected from the group including powders, granules, tablets, capsules, liquids, and pills, but any formulation commonly used in the art may be used without limitation.

In the present invention, "fermented food" may be yogurt, curd, cheese, fermented milk, powdered milk, fermented food based on milk, ice cream and/or fermented cereal based product, but is not limited thereto.

In addition, the present invention provides a probiotic composition comprising a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof as an active ingredient. The probiotic composition contains as an active ingredient Lactobacillus plantarum, which has properties such as intestinal epithelial cell adhesion, antibacterial activity, and beta-galactosidase activity, as an active ingredient. Because of this, normalization of intestinal flora, maintenance of intestinal health, improvement of immune function, intestinal action by suppression of harmful bacteria in the intestine, reduction of lactose intolerance, prevention of constipation, reduction of blood cholesterol, irritable bowel syndrome, inflammatory bowel disease, Obesity, constipation, fatty liver, may have a preventive or improved effect of allergic diseases.

In addition, the present invention provides a pharmaceutical composition for preventing or treating diseases caused by free radicals comprising the Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof as an active ingredient.

The pharmaceutical composition may further include a pharmaceutically acceptable carrier, diluent or excipient. Usable carriers, excipients or diluents include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, gum acacia, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, undecided It may be selected from the group consisting of vaginal cellulose, polyvinylpyrrolidone, water, methylhydroxy benzoate, propylhydroxybenzoate, talc, magnesium stearate, and mineral oil, but is not limited thereto.

The formulation of the pharmaceutical composition according to the present invention may be in a preferred form depending on the method of use, and in particular, formulation using a method known in the art to provide rapid, sustained or delayed release of the active ingredient after administration to a mammal. I can be angry.

Hereinafter, preferred embodiments are presented to aid in the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. , It is natural that such modifications and modifications fall within the scope of the appended claims.

Example 1: Separation and identification from kimchi

Kimchi samples were mixed with a hand blender, filtered through sterilized gauze, spread on MRS-agar medium containing 2% by weight CaCO3, and incubated at 37° C. for 48 hours. Among the cultivated strains on the MRS-agar medium, a strain forming a clear zone around the production of acid was isolated. Thereafter, candidate strains that formed colonies were isolated and subcultured in the corresponding medium, and then the corresponding strain was purely isolated.

At this time, the antimicrobial activity of the isolated strain was measured. (well diffusion assay (Fontana, Cocconcelli, Vignolo, & Saavedra, 2015))

The isolated strain was preserved at -80 °C in 25% (v/v) glycerol stock, and the strain was cultured twice before the experiment.

Strain Molecular identification Similarity (%) Accession number ^† WiKim83 Lactobacillus plantarum 99.9 MH707244 † GenBank database

Table 1 shows a result of 16S rRNA gene sequencing analysis of WiKim83 bacteria isolated from kimchi, showing more than 99.9% homology with Lactobacillus plantarum. Through this, the species of WiKim83 was confirmed as Lactobacillus plantarum. At this time, the base sequence of the Lactobacillus plantarum WiKim83 bacteria is as shown in FIG. 1.

The strain Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83) was deposited with the Korea Microbial Conservation Center, and is being preserved by receiving the deposit number KFCC11843P on October 31, 2019.

Experimental Example 1: Evaluation of the safety of strains

1) Hemolytic activity: It was evaluated using Columbia blood agarbase (BD) containing 7% defibrinated sheep blood (incubated at 37°C for 24 hours).

If a clearance zone appears around a colony in the blood agar medium, it means that the hemolytic activity is positive, and if the clearance zone does not appear, it means that the hemolytic activity is negative. When evaluating hemolytic activity, O157:H7 having hemolytic activity was used as a positive control strain.

2) enzyme production

Enzyme production by the isolated strain was evaluated with API ZYM kit (BioMerieux).

L. plantarum WiKim83 Hemolysis γ Enzyme† Control 0 Alkaline phosphatase 0 Esterase 0 Esterase lipase 0 Lipase 0 Leucine arylamidase 20 Valine arylamidase 0 Cystine arylamidase 0 Trypsin 0 α-Chymotrypsin 0 Acid phosphatase 0 Naphthol-AS-BI-phosphohydrolase 0 α-Galactosidase 0 β-Galactosidase 20 β-Glucuronidase 0 α-Glucosidase 20 β-Glucosidase 20 N-Acetyl-β-glucosaminidase 20 α-Mannosidase 0 α-Fucosidase 0 † Amount of enzymes derived from isolated LAB strains according to the API ZYM kit. All values are in nmol.

As shown in Table 2, it was confirmed that the lactic acid bacteria isolated from kimchi according to the present invention did not show hemolytic properties, and in particular, did not produce harmful enzymes such as β-Glucuronidase, which are involved in carcinogenicity and mutation induction.

Experimental Example 3: Probiotic Potential

In Table 3, in order to confirm the probiotic potential, intestinal viability, adhesion, hydrophobicity, and cohesiveness were confirmed.

[How to measure]

1) Intestinal viability: To evaluate acid resistance [1 N HCl (pH 2.5)], artificial gastric juice [3 mg/mL pepsin (pH 2.5)] and artificial bile [0.3% (pH 7.4)]

2) Adhesion to epithelial cells: confirmed using Caco-2 cells

3) Hydrophobicity and self-aggregation: confirmed using Ren et al. (2014) method

[Equation 1]

Hydrophobicity(%) = (A0-A1)/A0×100

(In the formula, A0 is the OD ₆₀₀ lactic acid and chloroform and the suspension was OD ₆₀₀ A1 being the aqueous solution of lactic acid and chloroform suspension reaction layer)

[Equation 2]

Auto-aggregation(%) = (A0-A1)/A0×100

(In the above formula, A0 is the initial OD _{600 of the lactic acid bacteria culture solution, and A1 is the OD 600} of the supernatant after leaving the lactic acid bacteria culture solution at room temperature for 24 hours)

Strains Gastrointestinal tract tolerance
(log CFU/mL) Adhesion (%) Hydrophobicity (%) Auto-aggregation (%) Initial Acid Gastric juice Bile salt L. plantarum WiKim83 9.15 ± 0.05 9.16 ± 0.06 8.93 ± 0.26 9.20 ± 0.15 77.33 ± 2.08 50.61 ± 0.76 93.28 ± 0.01 L. rhamnosus GG 9.14 ± 0.35 8.26 ± 0.08 7.98 ± 0.21 9.02 ± 0.10 69.25 ± 2.45 50.70 ± 5.20 92.00 ± 1.42 Data are mean ± SD (n = 3).

As shown in Table 3, the lactic acid bacteria isolated from kimchi according to the present invention showed higher intestinal survival (91% or more) than the commercial strain, L. rhamnosus GG (LGG), and had high adhesion to epithelial cells, and 90 It was confirmed that it exhibited% or more hydrophobicity.

Experimental Example 3: Antibacterial activity

[How to measure]

Antibacterial measurement: using well diffusion assay (Fontana, Cocconcelli, Vignolo, & Saavedra, 2015) method

Indicator microorganism Inhibition zone (mm) L. plantarum WiKim83 Gentamicin
(30 μg/mL) Gram (+) B. cereus 16.76 ± 0.20 15.09 ± 0.31 S. aureus 14.70 ± 0.28 7.18 ± 0.01 L. monocytogenes 8.83 ± 0.21 13.23 ± 0.18 C. perfringens 12.52 ± 0.49 nd ¹ Gram (-) S. Typhimurium 14.00 ± 0.11 7.87 ± 0.22 E. coli 13.22 ± 0.28 9.68 ± 0.04 V. parahaemolyticus 13.96 ± 0.60 12.25 ± 0.53 Y. enterocolitica 10.43 ± 0.08 10.49 ± 0.04 C. jejuni 12.91 ± 0.18 18.54 ± 1.41 C. coli 15.17 ± 0.23 13.10 ± 0.45 ¹ nd, not detected (inhibition zones with values ≤ 7 mm were assumed to be devoid of antimicrobial activity).
Data are mean ± SD (n = 3).

Table 4 shows the antibacterial activity against 10 species of food poisoning bacteria, and it was confirmed that the lactic acid bacteria isolated from kimchi according to the present invention exhibited a wide range of activities against 10 species of food poisoning bacteria.

Experimental Example 4: Antioxidant activity

⁺, β-Carotene 방법으로 확인함Antioxidant activity against 5 lactic acid bacteria is DPPH ⁺ , ABTS

⁺ , β- Confirmed by Carotene method

[How to measure]

① DPPH radical scavenging activity (DPPH ⁺ ): Using the method of Riaz Rajoka et al. (2017)

[Equation 3]

DPPH ⁺ (%) = [1-(A _sample / Acontrol)] × 100

(In the formula, A _control is ascorbic acid, and A _sample is a bacteria obtained in Examples)

⁺): Pieniz, Andreazza, Anghinoni, Camargo 및 Brandelli (2014) 방법 이용② ABTS radical cation scavenging ability (ABTS

⁺ ): Using the method Pieniz, Andreazza, Anghinoni, Camargo and Brandelli (2014)

[Equation 4]

⁺ (%) = [1 - (A_sample / A_control)] × 100ABTS

⁺ (%) = [1-(A _sample / A _control )] × 100

(In the formula, A _control is ascorbic acid, and A _sample is a bacteria obtained in Examples)

③ β- Carotene bleaching activity: Kachouri et al. (2015) use method

[Equation 5]

(In the formula, A _{control, 0hr} is the absorbance before ascorbic acid culture, A _{control, 2hr} is the absorbance after 2 hours incubation at 50°C of ascorbic acid, A _{sample, 0hr} is the absorbance before culturing the bacteria obtained in the examples, A _{sample , 2hr} is the absorbance after incubation for 2 hours at 50°C for the bacteria obtained in Example)

Antioxidant activity (%) L. plantarum WiKim83 Ascorbic acid (1 mg/mL) DPPH ⁺ 35.35 ± 3.98 99.99 ± 0.10

⁺ ABTS

⁺ 99.05 ± 0.90 99.99 ± 0.01 β -Carotene 38.27 ± 1.10 93.33 ± 0.49 Data are mean ± SD (n = 3).

Table 5 shows the antioxidant activity, it was confirmed that the bacteria isolated from kimchi according to the present invention had a high antioxidant activity index.

Experimental Example 5: β -galactosidase activity

[How to measure]

β- galactosidase activity was measured using the Vidhyasagar & Jeevaratnam (2013) method, and was derived by Equation 6 below.

[Equation 6]

(Wherein, A ₄₂₀ is the absorbance at 420 nm of the bacteria obtained in Examples, and A ₅₅₀ is the absorbance at 550 nm of the bacteria obtained in Examples)

β-Galactosidase activity (MU) L. plantarum WiKim83 L. rhamnosus GG 3,023 ± 98 1,251 ± 101 Data are mean ± SD (n = 3).

It was confirmed that the lactic acid bacteria isolated from kimchi according to the present invention had a β- galactosidase activity of 3,023 MU, which is superior to the commercial strain L. rhamnosus GG (LGG).

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Claims (6)

In the Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain having antibacterial activity, antioxidant activity and probiotic activity,
The Lactobacillus plantarum WiKim83 strain is isolated from kimchi,
Excellent intestinal viability, intestinal epithelial cell adhesion, hydrophobicity and cohesiveness,
Does not show hemolytic properties,
It does not produce the harmful enzyme β-Glucuronidase,
It has excellent beta-galactosidase activity,
It is used for lactic acid bacteria starter,
The antimicrobial activity is Bacillus cereus (B. cereus), Clostridium perfringens
(C. perfringens), S. Typhimurium, V. parahaemolyticus, Yersinia enterocolitica, C. jejuni, Campylobacter coli (C. coli) Characterized in that antibacterial activity against any one or more selected from the group consisting of
Lactobacillus plantarum WiKim83 strain.


delete A food composition comprising one or more selected from the group consisting of a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof, a concentrate of the culture, and a dried product of the culture as an active ingredient.
The food composition according to claim 3, wherein the food composition is a functional beverage, a health functional food, a kimchi inoculum, or a fermented food.
A probiotic composition comprising a Lactobacillus plantarum WiKim83 (Lactobacillus plantarum WiKim83, KFCC11843P) strain or a culture thereof as an active ingredient.
delete

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