In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk

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• 作者：Yan Bao (1) (2)
  Yong Zhang (1)
  Haiping Li (3)
  Yong Liu (1)
  Shuiquan Wang (1)
  Ximei Dong (1)
  Fang Su (1)
  Guoqiang Yao (1)
  Tiansong Sun (1)
  Heping Zhang (1)
  
• 关键词：Lactobacillus plantarum ; Probiotics properties ; Bile tolerance ; Aggregation activity ; Viability ; Fermented soymilk
• 刊名：Annals of Microbiology
• 出版年：2012
• 出版时间：September 2012
• 年：2012
• 卷：62
• 期：3
• 页码：1311-1320
• 全文大小：270KB
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• 作者单位：Yan Bao (1) (2)
  Yong Zhang (1)
  Haiping Li (3)
  Yong Liu (1)
  Shuiquan Wang (1)
  Ximei Dong (1)
  Fang Su (1)
  Guoqiang Yao (1)
  Tiansong Sun (1)
  Heping Zhang (1)
  
  1. Department of Food Science and Engineering, The Key Laboratory of Dairy Biotechnology and Bioengineering, Education Ministry of People’s Republic of China, Inner Mongolia Agricultural University, Huhhot, 010018, People’s Republic of China
  2. Public Health College, Medical College of Baotou, Baotou, People’s Republic of China, 014030
  3. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of China, 300134
  
• ISSN：1869-2044

文摘

One hundred and two strains of Lactobacillus plantarum, all isolated from traditional dairy products of minority nationalities, were evaluated for in vitro probiotic properties, including acid and bile tolerance, aggregation activity, and antibacterial activity. Of these, 12 strains with a high tolerance to simulated gastric juice (pH 2.5, 3?h of incubation) were selected, of which eight of these also showed a good tolerance to bile salt. All selected 12 strains showed a high autoaggregation percentage after being incubated at room temperature for 20?h, and nine of these significantly inhibited growth of the five indicator intestinal pathogens. Six L. plantarum strains (IMAU10120, IMAU10156, IMAU40126, IMAU70004, IMAU60042, and IMAU60171) were selected for further evaluation of their fermentation characteristics, sensory quality, and viable counts, both during the fermentation process of soymilk and following a 28-day storage of the soymilk. The six strains had an acid-producing ability at the refrigerated temperature. All of the fermented soymilk samples had a viable count above log 8.45?CFU/ml, and viability in the samples was maintained during storage. Based on both the probiotic properties and fermented characteristics, L. plantarum IMAU10120 was the best potential probiotic strain of those tested for the production of fermented functional soymilk.