Abstract
In this study, 3 Lactobacillus strains isolated from 5 kinds of traditional fermented yogurt in Xinjiang were identified as Lactobacillus plantarum (LP1, LP2), and Lactobacillus delbrueckii subsp. Bulgaricus (LD). Probiotic properties of Lactobacillus strains have been evaluated by testing the tolerance to artificial gastric juice and bile salt, cell surface hydrophobicity, hydroxyl radicals and DPPH free radicals scavenging rates. As the results, LP1 showed better tolerance to acid, cell surface hydrophobicity and antioxidant ability, LP2 showed better tolerance to bile salt comparing with the other two LAB strains. LP1 showed the best probiotic properties in general. These results provide reference value for the probiotic research in vivo and the development of new functional probiotic products in the future.
Highlights
LP1, LP2 were classified as Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Bulgaricus (LD) was classified as Lactobacillus delbrueckii subsp
This study confirmed the probiotic properties of lactic acid bacteria (LAB) strains isolated from traditional fermented yogurt in Xinjiang consisted of tolerance to simulating human intestinal environment and antioxidant ability
Following the results we showed above, 3 LAB strains isolated from 5 kinds of yogurt samples were classified as Lactobacillus plantarum (LP1, LP2), and Lactobacillus delbrueckii subsp
Summary
The beneficial effects of probiotics on human health are well known. When probiotics passing through the digestive tract, most of them will be inactivated or the survival rate will be reduced due to the gastric acid and bile salt of intestine. It has been reported that lactic acid bacteria (LAB), as probiotics of intestinal tract, can directly play an antioxidant role in the intestinal tract by maintaining the balance of intestinal oxidation and reduction [4]. In order for probiotics to have beneficial effects on the host, they must survive through the host’s digestive tract, adhere to the intestinal mucosa, and have corresponding functions like antioxidant ability [5]. Screening strains with high antioxidant activity and strong tolerance is important for expanding probiotic bank with independent intellectual property rights in China and enhancing the function of fermented food
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