LIU Jiang, CHENG Qun, WANG Zhenxing, SUN Jian, HE Xuemei, LIU Daqun, ZHOU Guiqi, XIONG Zhi, ZHANG Xuechun
This study aimed to screen the bioactivities of 149 strains isolated from the dairy cake, which is a traditional fermented food with a long history and high nutritional value in Yunnan province, China. By measuring the cholesterol-lowering, triglyceride decomposition, acid and bile salt resistance, drug resistance and bacteriostasis capacity, a strain of Lactobacillus Plantarum D16 was screened and identified by 16S rDNA. To evaluate the in vitro antioxidant activity, the DPPH and ABTS free radical scavenging capacities and iron-reducing capacity were compared between D16 and four commercial lactic acid bacteria. The results showed that D16 has favorable bioactivities such as strong Cholesterol-lowering ability (62.22%), triglyceride reduction ability (37.89%); high 16-hour survival rates in artificial gastric juice (87.29% at pH 3.0) and 16-hour survival rates in high bile salt medium (82.36%, 81.41%, and 79.26% at the bile salt concentration of 0.1%, 0.3%, and 0.5%, respectively); good bacteriostatic ability (54.50%, 48.82%, and 62.75% against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, respectively) and sensitive to drug (penicillin, ampicillin, butylamicana, gentamicin, norfloxacin, and chloramphenicol). Compared to other commercial strains, D16 possessed better DPPH and ABTS free radical scavenging capacities (P<0.05). These findings indicated the potential use of L. Plantarum D16 as starter strains for the development of probiotic food which is helpful in the development of traditional fermented microorganisms resources in China.