Abstract: This study aimed to characterize biochemical properties of Lactobacillus helveticus to evaluate the suitability of strains as starter in the processing of fermented meat product. Certain fermentation properties of Lactobacillus helveticus as the starter in fermented meat products were researched. Acid and bile tolerance of Lactobacillus helveticus in simulated gastrointestinal environments were also researched. In addition,the adhesion of Lactobacillus helveticus was studied using Caco-2 cell as an in vitro model for intestinal epithelium. The factors which affect Lactobacillus helveticus' s adhesion to Caco-2 model were also studied. Results demonstrated that Lactobacillus helveticus did not produce mucus,gas,H2S,ammonia,and H2O2,and did not possess amino acid decarboxylase activity and nitrate reductase activity. Lactobacillus helveticus exhibited ability against S. aureus and E. coli and tolerance to sodium chloride and nitrite. Acid was produced when sugars were fermented by Lactobacillus helveticus. Lactobacillus helveticus was resistant to acid and bile salt. Lactobacillus helveticus in stationary phase had good adhesion to Caco-2 cells. The adhesive ability of Lactobacillus helveticus to Caco-2 cells was best when Lactobacillus helveticus was in stationary phase. The adhesion was saturated when Lactobacillus helveticus and Caco-2 cells were co-cultured for 2 h. The adhesion was optimal at pH 7. 0. The results showed that Lactobacillus helveticus had probiotics properties and met the standards for screening of probiotic preparations in fermented meat. It could be used as starter in the processing of fermented meat product.
2014, Vol. 40 
