Food and Fermentation Industries >

2025 , Vol. 51 >Issue 13: 101 - 109

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040671

Isolation and screening of Lactobacillus from Xizang yak yogurt and its beneficial properties

  • LI Jumei ,
  • YU Jiajun ,
  • WEN Huaying ,
  • JIA Fuchen ,
  • HUANG Benchen ,
  • TANG Yali ,
  • WANG Yaning ,
  • ZHANG Jing ,
  • ZHANG Yuhong ,
  • XUE Jie
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  • 1(School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(China National Research Institute of Food and Fermentation Industries Co. Ltd., Beijing 100015, China)
    3(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)
    4(Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China)

Received date: 2024-08-06

  Revised date: 2024-09-20

  Online published: 2025-08-04

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Abstract

The aim of this study was to isolate and screen probiotic strains with potential immune functions from Xizang yak yogurt and to investigate their in vitro probiotic properties.The 12 strains of Lactobacillus isolated and screened were identified by morphological characterization and molecular biology, and the probiotic indicators such as acid tolerance, bile salt tolerance, simulated artificial gastrointestinal fluid tolerance and antibiotic resistance were determined on the basis of adhesion and extracellular polysaccharide production, which were indirectly related to immune ability.The results showed that all 12 strains of Lactobacillus had good acid and bile salt tolerance, and Lactobacillus pentosus S139-3 had the highest growth activity at pH 2.5 and 0.5% bile salt, with OD600 values of 0.34 and 0.51, respectively;the survival rate of L. pentosus S115-8 was the highest at 86.93% after simulated artificial gastric fluid treatment for 3 h, and the survival rate of S115-6 was the highest at 70.35% in intestinal fluid.The highest survival rate was 70.35%;all strains were highly resistant to levofloxacin, ciprofloxacin, streptomycin, and gentamicin;S139-3 had the highest self-aggregation and hydrophobicity of 34.46% and 41.59%, respectively, and may have high adhesion properties;and S115-6 yielded the highest content of extracellular polysaccharides of 1.12 g/L.Therefore, the combined analysis of S115-6 and S139-3, two strains of Lactobacillus bacterium, had better probiotic properties and could be used as excellent potential strains for the subsequent development of Lactobacillus with immune function and probiotic preparations.

Key words： yak yogurt; Lactobacillus; isolation and screening; probiotics; immunity

Cite this article

LI Jumei , YU Jiajun , WEN Huaying , JIA Fuchen , HUANG Benchen , TANG Yali , WANG Yaning , ZHANG Jing , ZHANG Yuhong , XUE Jie . Isolation and screening of Lactobacillus from Xizang yak yogurt and its beneficial properties[J]. Food and Fermentation Industries, 2025 , 51(13) : 101 -109 . DOI: 10.13995/j.cnki.11-1802/ts.040671

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