Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 46 - 52

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032137

Screening, identification and properties of cholesterol lowering lactic acid bacteria

  • YANG Qing ,
  • WANG Rongchun ,
  • SUN Yue ,
  • LIU Xiaolin ,
  • LI Qiming ,
  • MA Ying
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  • 1(School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China)
    2(Zhengzhou Institute, Harbin Institute of Technology, Zhengzhou 450000, China)
    3(New Hope Group, Chengdu 610000, China)

Received date: 2022-04-26

  Revised date: 2022-06-17

  Online published: 2023-03-03

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Abstract

In order to screen out edible lactic acid bacteria with high cholesterol scavenging ability and excellent probiotic properties. 200 strains of lactic acid bacteria were preliminarily screened from more than 100 natural fermented yak milk collected in Qinghai. The cholesterol scavenging ability of the strains in vitro was determined by the cholesterol oxidase method, and the cholesterol scavenging rate of six strains was higher than 70%. Six strains were identified by 16S rDNA gene sequence analysis, and five edible lactic acid bacteria were screened out. The strain growth ability, acid and bile salt resistance, antibiotic sensitivity and cell surface hydrophobicity of the five lactic acid bacteria were evaluated. Finally, a strain of Lactobacillus fermentum LF-HF04 was obtained, which had a high cholesterol clearance rate 74.21%. It reached logarithmic phase 1 h and stationary phase 7.5 h in MRS medium in a short time, reaching the end point 70 °T at 11.5 h of fermentation. Its survival rate at normal gastric acidity and intestinal bile salt concentration was (61.15±1.49)% and (53.00±1.14)%, respectively. It is a moderately hydrophobic strain 30.37% and L. fermentum LF-HF04 is sensitive to six classes of commonly used antibiotics. L. fermentum LF-HF04 is a potential strain suitable for the development of functional dairy products, and its functional properties can be further explored through experiments.

Key words： cholesterol lowering; lactic acid bacteria; fermented yak milk; probiotics; screening

Cite this article

YANG Qing , WANG Rongchun , SUN Yue , LIU Xiaolin , LI Qiming , MA Ying . Screening, identification and properties of cholesterol lowering lactic acid bacteria[J]. Food and Fermentation Industries, 2023 , 49(3) : 46 -52 . DOI: 10.13995/j.cnki.11-1802/ts.032137

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