Characterization of an inositol-producing Lactobacillus plantarum strain and the assessment of its probiotic potential and antibacterial activity

被引：2

作者：

Fu, Bing ^{[1
,2
]}

Huang, Xingxing ^{[1
]}

Ma, Jian ^{[1
]}

Chen, Qingwei ^{[1
]}

Zhang, Qili ^{[1
]}

Yu, Ping ^{[1
]}

机构：

[1] College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou,Zhejiang Province,310035, China

[2] College of Forestry Science and Technology, Lishui Vocational and Technical College, 357 Zhongshan Street North, Lishui,Zhejiang Province,323000, China

来源：

LWT | 2022年 / 153卷

关键词：

Alcohols - Acid resistance - Lactic acid - Sugars - Bacilli - Biochemistry - Polyols - Osmosis;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The compound inositol has many important applications in various fields. However, no information can be obtained on the biosynthesis of inositol by lactic acid bacteria (LAB) so far. In this study, an inositol-producing Lactobacillus plantarum ZJ2868 was isolated and identified, and its probiotic potential and antibacterial activity were assessed. The isolated L. plantarum ZJ2868 strain produced 33.66 ± 0.75 mg/L of inositol. The optimal temperature and pH for the strain growth were 30 °C and 6.0, respectively. This strain could resist high osmotic pressure, and grew well in Man Rogosa Sharpe (MRS) medium with 6% NaCl. It displayed a strong acid resistance, and the number of viable cells was over 93.9% on the conditions of pH 3.0 and 3.5 for 4 h. 59.8% cells could survive at a high bile salt concentration of 0.1% for 1 h. This strain exhibited an obvious inhibitory effect on Pseudomonas fluorescens and Listeria monocytogenes, and was sensitive to amoxicillin and ampicillin. These findings broaden the use of LAB and deepen our understanding of LAB as potential producer of inositol. © 2021 Elsevier Ltd

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