Characterization of Probiotic Potential Lactic Acid Bacteria Isolated from Chinese Cabbage Brassica rapa subsp. Pekinensis

This study aimed to isolate and evaluate the probiotic potential of lactic acid bacteria (LAB) from Chinese cabbage (Brassica rapa subsp. pekinensis) that is typically used in Kimchi, a Korean fermented product. Lactococcus lactis VLC.1 and VLC.2, and Lactococcus garvieae VLC.3 were identified and further assessed for their probiotic properties. These strains exhibited biological activity such as antioxidant capabilities, antimicrobial activity against pathogenic bacteria, hydrophobicity, and co-aggregation. These findings suggest their potential as probiotics to alleviate oxidative stress and maintain gastrointestinal flora balance. Significantly, the cell-free supernatants derived from LAB isolates exhibited synergistic antimicrobial activity with effectiveness against Escherichia coli, providing novel strategies to address antibiotic resistance challenges. The LAB isolates showed no antibiotic resistance and lacked hemolytic activity, underscoring their safety and efficacy as probiotics. In summary, our findings contribute valuable insights into the biological and safety properties of LAB strains isolated from Chinese cabbage, highlighting their functional benefits.