In this study, thirty-eight lactic acid bacteria (LAB) strains were isolated from Kimchi (Korean traditional fermented food) and screened for probiotic characterization in a series of in vitro tests, including resistance to low pH, tolerance to bile salts, hydrophobicity, antibiotic resistance and antioxidant activity. Firstly, twenty-two strains displayed survival in acid and bile passage conditions. Secondly, the strains KCCP 11349 and KCCP 11356 were observed to have high cell surface hydrophobicity with 63.9 and 98.8 %, respectively. Functionality of these potential probiotic isolates was supported by their antioxidant activity. Altogether, the strain KCCP 11349 showed characteristics similar to or even better than reference strain Lactobacillus rhamnosus GG. Finally, 16S rRNA gene sequencing was conducted to identify potential probiotic strains and KCCP 11349 was identified as Lactobacillus plantarum subsp. plantarum.

Abstract
Introduction
Materials and Methods
    Isolation and identification of bacteria from kimchi
    Acid and bile salt tolerance
    Bacterial adhesion to hydrocarbons (BATH)
    Antibiotic susceptibility test
    Antioxidant properties of LAB isolates in MRS broth
    Identification of selected LAB
Results and Discussion
    Isolation and screening of probiotic strains with acidand bile salt resistant
    Bacterial adhesion to hydrocarbon (Hydrophobicity)
    Antibiotic susceptibility test
    Antioxidant properties of LAB isolates in MRS broth
    Identification of selected LAB by 16S RNA gene sequencing
Conclusion
References

• Eui-Sang Cho(Department of Bioengineering and Nano-Bioengineering, Graduate School of Incheon National University)
• Jeonghye Chun(Department of Bioengineering and Nano-Bioengineering, Graduate School of Incheon National University)
• Jeongin Park(Division of Bioengineering, Incheon National University)
• Mibang Kim(Department of Bioengineering and Nano-Bioengineering, Graduate School of Incheon National University)
• Chi Young Hwang(Department of Bioengineering and Nano-Bioengineering, Graduate School of Incheon National University)
• Deok Jun Yoon(Department of Bioengineering and Nano-Bioengineering, Graduate School of Incheon National University)
• Inonge Noni Siziya(Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University)
• Dong-Ho Seo(Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University) Corresponding author
• Myung-Ji Seo(Department of Bioengineering and Nano-Bioengineering, Graduate School of Incheon National University/Division of Bioengineering, Incheon National University) Corresponding author