Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang

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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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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spelling doaj-612f1f8530744bb484d40b6a3c37c28e2021-03-02T09:16:50ZengEDP SciencesE3S Web of Conferences2267-12422019-01-011310112110.1051/e3sconf/201913101121e3sconf_chinabiofilms18_01121Probiotic properties of Lactobacillus strains from traditional fermented yogurt in XinjiangYi Ruokun0Tan Fang1Zhao Xin2Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of EducationDepartment of Public Health, Our Lady of Fatima UniversityChongqing Collaborative Innovation Center for Functional Food, Chongqing University of EducationIn 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.https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/57/e3sconf_chinabiofilms18_01121.pdf
collection DOAJ
language English
format Article
sources DOAJ
author Yi Ruokun
Tan Fang
Zhao Xin
spellingShingle Yi Ruokun
Tan Fang
Zhao Xin
Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang
E3S Web of Conferences
author_facet Yi Ruokun
Tan Fang
Zhao Xin
author_sort Yi Ruokun
title Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang
title_short Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang
title_full Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang
title_fullStr Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang
title_full_unstemmed Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang
title_sort probiotic properties of lactobacillus strains from traditional fermented yogurt in xinjiang
publisher EDP Sciences
series E3S Web of Conferences
issn 2267-1242
publishDate 2019-01-01
description 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.
url https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/57/e3sconf_chinabiofilms18_01121.pdf
work_keys_str_mv AT yiruokun probioticpropertiesoflactobacillusstrainsfromtraditionalfermentedyogurtinxinjiang
AT tanfang probioticpropertiesoflactobacillusstrainsfromtraditionalfermentedyogurtinxinjiang
AT zhaoxin probioticpropertiesoflactobacillusstrainsfromtraditionalfermentedyogurtinxinjiang
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