Table 1. Characterization of strains of LAB isolated from traditional fermented Korean foods

Strain	Species1)	Growth/survival2)		Adhesion (%)3)	Hemolytic pattern	Urease activity	Gelatinase activity	IgA secretion (ng/mL)4)5)	Source
		pH 2.5	Oxgall 0.3%
CJT1088	Lactiplantibacillus plantarum	Negative	Negative	83	Gamma	Negative	Negative	34±20.8	Doenjang (fermented soybean paste)
NR02	L. plantarum	Negative	Negative	84	Gamma	Negative	Negative	93±24.2	Kimchi
CJIH53	L. plantarum	Negative	Positive	61	Gamma	Negative	Negative	99±28.7	Kimchi
CJT1085	L. plantarum	Negative	Positive	87	Gamma	Negative	Negative	34±18.3	Kimchi
KKK412	Limosilactobacillus fermentum	Negative	Positive	77	Gamma	Negative	Negative	35±18.8	Kimchi
KJP421	L. plantarum	Negative	Positive	84	Gamma	Negative	Negative	35±1.0	Kimchi
CJT1172	Lacticaseibacillus casei	Negative	Positive	76	Gamma	Negative	Negative	53±3.6	Kimchi
CJT1305	L. casei	Negative	Positive	77	Gamma	Negative	Negative	47±3.5	Kimchi
CJN1917	L. plantarum	Negative	Negative	64	Gamma	Negative	Negative	61±9.5	Maggeolli (rice wine)
CJN2694	L. casei	Negative	Positive	68	Gamma	Negative	Negative	58±0.9	Maggeolli (rice wine)
CJN2696	Pediococcus acidilactici	Negative	Negative	69	Gamma	Negative	Negative	139±2.2	Maggeolli (rice wine)
CJW18-6	Lactiplantibacillus pentosus	Negative	Positive	70	Gamma	Negative	Negative	125±29.6	Fermented green tea
CJW55-10	L. plantarum	Negative	Positive	82	Gamma	Negative	Negative	143±54.1	Kimchi
CJW15-5	L. pentosus	Negative	Positive	60	Gamma	Negative	Negative	107±7.3	Kimchi
CJW18-3	L. plantarum	Negative	Positive	68	Gamma	Negative	Negative	101±5.6	Fermented green tea
CJW26-3	L. pentosus	Negative	Positive	70	Gamma	Negative	Negative	99±11.3	Kimchi
CJW41-7	L. plantarum	Negative	Positive	64	Gamma	Negative	Negative	106±2.8	Kimchi
CJW54-15	Companilactobacillus farciminis	Negative	Positive	ND	Gamma	Negative	Negative	86±1.4	Kimchi
CJW55-1	L. pentosus	Negative	Positive	69	Gamma	Negative	Negative	105±7.3	Kimchi
CJW56-3	L. pentosus	Negative	Positive	90	Gamma	Negative	Negative	100±13.0	Kimchi
CJN2359	L. plantarum	Negative	Negative	64	Gamma	Negative	Negative	94±13.0	Maggeolli (rice wine)
CJW20-4	Levilactobacillus brevis	Negative	Positive	49	Gamma	Negative	Negative	97±2.8	Kimchi
CJW41-5	L. plantarum	Negative	Positive	88	Gamma	Negative	Negative	87±1.1	Kimchi
CJW55-8	L. plantarum	Negative	Positive	68	Gamma	Negative	Negative	99±3.9	Kimchi
CJW56-11	L. pentosus	Negative	Positive	70	Gamma	Negative	Negative	124±7.3	Kimchi

16s rDNA sequenced having over 99% homology.
Positive, growth or survival; negative, no growth or survival compared with initial inoculums. Initial inoculums at approximately 1×10⁸ CFU/mL.
Percentage of adhering lactobacilli in HT-29 cell after 3 h incubation. Initial inoculums at approximately 1×10⁸ CFU/mL.
Results were shown as means±SEs.
IgA secretion without LAB stimulation was 22±3.0 ng/mL.
LAB, lactic acid bacteria; IgA, immunoglobulin A; ND, not determined.