Lactobacillus fermentum KU200060 was isolated from watery kimchi and its probiotic characteristics were evaluated, including tolerance to artificial gastric acid and bile salt, production of enzymes, ability to adhere to HT-29 cells, and antibiotic susceptibility. The antibacterial and antibiofilm effects of L. fermentum KU200060 against Streptococcus mutans KCTC 5316 were compared to those of Lactobacillus rhamnosus GG and Lactobacillus brevis KU15006. L. fermentum KU200060 demonstrated higher antibacterial activity and inhibition of biofilm formation by S. mutans than L. rhamnosus GG via inhibiting formation of water-insoluble glucan and related gene expression. In addition, L. fermentum KU200060 was applied as a probiotic in yogurt, and its physicochemical property and sensory value demonstrated its potential as a yogurt starter. The physicochemical characteristics and consumer acceptability of the probiotic yogurt containing L. fermentum KU200060 were not significantly different compared to those of the control yogurt. Therefore, L. fermentum KU200060 could be used for oral health in the probiotic industry.

从含水泡菜中分离出发酵乳杆菌KU200060，并评估了其益生菌特性，包括对人造胃酸和胆汁盐的耐受性，酶的产生，对HT-29细胞的附着能力以及对抗生素的敏感性。将发酵乳杆菌KU200060对变形链球菌KCTC 5316的抗菌和抗生物膜作用与鼠李糖乳杆菌GG和短乳杆菌KU15006进行了比较。发酵乳杆菌KU200060具有比鼠李糖乳杆菌更高的抗菌活性和对变形链球菌的生物膜形成的抑制作用GG通过抑制水不溶性葡聚糖的形成和相关基因的表达。此外，发酵乳杆菌KU200060用作酸奶中的益生菌，其理化性质和感官价值证明了其作为酸奶发酵剂的潜力。含有发酵乳杆菌KU200060的益生菌酸奶的理化特性和消费者可接受性与对照酸奶相比没有显着差异。因此，发酵乳杆菌KU200060可用于益生菌工业中的口腔健康。