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Microbiology and Biotechnology Letters

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Food Microbiology (FM)  |  Food Borne Pathogens and Food Safety

Microbiol. Biotechnol. Lett. 2021; 49(1): 39-44

https://doi.org/10.48022/mbl.2011.11004

Received: November 18, 2020; Accepted: December 14, 2020

The in vitro and in vivo Safety Evaluation of Lactobacillus acidophilus IDCC 3302

Won Yeong Bang1,2†, Seung A Chae2†, O-Hyun Ban1,2, Sangki Oh2, Chanmi Park2, Minjee Lee2, Minhye Shin3, Jungwoo Yang2*, and Young Hoon Jung1,4*

1School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea 2Ildong Bioscience, Pyeongtaek 17957, Republic of Korea 3Department of Agricultural Biotechnology, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea 4Institute of Fermentation Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea

Correspondence to :
Jungwoo  Yang,         yjw@ildong.com
Young Hoon  Jung,    younghoonjung@knu.ac.kr

As consumption of healthy foods continues to garner remarkable public attention, ensuring probiotic safety has become a priority. In this study, the safety of Lactobacillus acidophilus IDCC 3302 was assessed in vitro and in vivo. L. acidophilus IDCC 3302 showed negative results for hemolytic and β-glucuronidase activities. The whole-genome analysis (WGA) revealed that L. acidophilus IDCC 3302 did not possess antibiotic resistance or virulence genes. The minimal inhibitory concentrations of L. acidophilus IDCC 3302 confirmed its safety concerning antibiotic resistance. Furthermore, L. acidophilus IDCC 3302 was demonstrated to be nontoxic in the oral toxicity test in rats. Therefore, the results suggested that L. acidophilus IDCC 3302 might be safe for human consumption.

Keywords: Antibiotic resistance, Lactobacillus acidophilus, probiotics, safety evaluation

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