Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang

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 toler...

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Bibliographic Details
Main Authors: Yi Ruokun, Tan Fang, Zhao Xin
Format: Article
Language:English
Published: EDP Sciences 2019-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/57/e3sconf_chinabiofilms18_01121.pdf
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Summary: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.
ISSN:2267-1242