Screening of antioxidant lactic acid bacteria and evaluation of their probiotic properties

  • YANG Xuzhou ,
  • CHEN Peiyao ,
  • ZHANG Fuxin
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  • (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,China)

Received date: 2022-08-04

  Revised date: 2022-08-24

  Online published: 2023-06-13

Abstract

In order to screen out lactic acid bacteria(LAB) with high antioxidant capacity and good probiotic properties, this study applied LAB selective medium to isolate and purify 120 strains of LAB from traditional fermented Jiangshui, using the DPPH free radical scavenging rate to primary select 120 strains of LAB, 10 strains with DPPH free radical scavenging rate over 30% were obtained, using the ·OH and ·O-2 scavenging rate reselect, the results showed that five LAB strains with ·OH scavenging rate over 50% and ·O-2 scavenging rate over 40% were obtained. The results of 16S rDNA sequences identification showed that two strains were Lactobacillus plantarum (Z12, Z13), two were Lactobacillus paracasei (Z33, Z45), and one was Lactobacillus rhamnosus (Z41). The probiotic properties of the five LAB strains showed that the survival rate of Z12, Z45, and Z33 strains was over 50% in acidic environment of pH 2-3, over 10% in bile salt concentration of 0.1%-0.5%, and the auto-aggregation rate was over 29%, indicating that these three strains of LAB have strong acid and bile salt resistance, and high adhesion properties, which can be used for the development of antioxidant functional foods.

Cite this article

YANG Xuzhou , CHEN Peiyao , ZHANG Fuxin . Screening of antioxidant lactic acid bacteria and evaluation of their probiotic properties[J]. Food and Fermentation Industries, 2023 , 49(10) : 17 -23 . DOI: 10.13995/j.cnki.11-1802/ts.033146

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