Four exopolysaccharide (EPS)-producing lactic acid bacteria strains were isolated and screened from traditional fermented foods (including Suancai, Tianshui Jiangshui, Longnan Jiangshui, and traditional yoghurt) in Northwest China.Morphological, physiological, biochemical, and molecular biological identification confirmed that all four strains belong to Lactiplantibacillus plantarum, designated as L.plantarum JS, L.plantarum LSN, L.plantarum SC, and L.plantarum TSJS.Crude EPS samples were prepared using these strains as fermentation strains.The probiotic properties of the strains were evaluated by assessing their antibiotic susceptibility, tolerance to bile salts and simulated gastrointestinal fluids.Furthermore, the in vitro antioxidant capacity of the strains was analyzed by measuring DPPH radical scavenging activity, hydroxyl radical scavenging activity, ABTS cation radical scavenging activity, and reducing power. The results demonstrated that all four strains exhibited good tolerance to bile salts and simulated gastrointestinal fluids, non-hemolytic, and susceptible to the selected antibiotics.They also displayed significant in vitro antioxidant capacity, with the fermented supernatants showing markedly higher than the cell lysate extracts.In conclusion, the four L.plantarum strains isolated in this study possess potential probiotic properties, this research lays a theoretical foundation for the development and utilization of their produced EPS in functional foods and related fields.
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