In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

被引：134

作者：

Han, Qi ^{[1
]}

Kong, Baohua ^{[1
]}

Chen, Qian ^{[1
]}

Sun, Fangda ^{[1
]}

Zhang, Huan ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

来源：

JOURNAL OF FUNCTIONAL FOODS | 2017年 / 32卷

基金：

中国国家自然科学基金;

关键词：

Lactic acid bacteria; Harbin dry sausages; Probiotics; Antioxidant activity; In vitro; LACTOBACILLUS-PLANTARUM STRAINS; ANTIOXIDANT ACTIVITY; TOLERANCE; ADHESION; EXTRACT; ABILITY; FOODS;

D O I：

10.1016/j.jff.2017.03.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1, Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 isolated from Harbin dry sausages were evaluated and compared in vitro with those of selected probiotics from fermented dairy products, including Lactobacillus acidophilus, Lactobacillus plantarum, L. curvatus, Lactobacillus sake, Lactobacillus pentosaceus, and L. fermentum. These four strains tolerated the human gastrointestinal (GI) tract well, except for L. curvatus R5. The auto-aggregation percentages and adhesion rates of LAB varied greatly; L brevis R4 showed the greatest aggregation and adhesion. The antioxidant action of LAB varied with the cell components. Intracellular cell-free extracts of the LAB showed better inhibition of lipid peroxidation, whereas intact cells and cell-free supernatants showed better ABTS(.+) scavenging ability and reducing power, respectively. Results revealed that these LAB isolated from Harbin dry sausages have strong probiotic properties and can be used as potential probiotics for food processing. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：391 / 400

页数：10

共 45 条

[1]

[Anonymous], 85 FAOWHO UN

[2]

[白明 Bai Ming], 2009, [食品与发酵工业, Food and Fermentation Industries], V35, P6

[3] Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products [J].

Bao, Yan ;

Zhang, Yanchao ;

Zhang, Yong ;

Liu, Yong ;

Wang, Shiquan ;

Dong, Ximei ;

Wang, Yanyan ;

Zhang, Heping .

FOOD CONTROL, 2010, 21 (05) :695-701

[4] Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity [J].

Chen, Pei ;

Zhang, Qiuxiang ;

Dang, Hui ;

Liu, Xiaoming ;

Tian, Fengwei ;

Zhao, Jianxin ;

Chen, Yongquan ;

Zhang, Hao ;

Chen, Wei .

FOOD CONTROL, 2014, 35 (01) :65-72

[5] Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model [J].

Chen, Qian ;

Kong, Baohua ;

Sun, Qinxiu ;

Dong, Fujia ;

Liu, Qian .

MEAT SCIENCE, 2015, 110 :180-188

[6] Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage [J].

Chen, Qian ;

Liu, Qian ;

Sun, Qinxiu ;

Kong, Baohua ;

Xiong, Youling .

MEAT SCIENCE, 2015, 100 :110-117

[7] Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim [J].

Das, Deeplina ;

Goyarl, Arun .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 61 (01) :263-268

[8] Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4 [J].

Dilna, Sasidharan Vasanthakumari ;

Surya, Harikumar ;

Aswathy, Ravindran Girija ;

Varsha, Kontham Kulangara ;

Sakthikumar, Dasappan Nair ;

Pandey, Ashok ;

Nampoothiri, Kesavan Madhavan .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 64 (02) :1179-1186

[9]

Duary Raj Kumar, 2011, Indian J Med Res, V134, P664, DOI 10.4103/0971-5916.90992

[10] Characterization of lactobacilli towards their use as probiotic adjuncts in poultry [J].

Ehrmann, MA ;

Kurzak, P ;

Bauer, J ;

Vogel, RF .

JOURNAL OF APPLIED MICROBIOLOGY, 2002, 92 (05) :966-975

← 1 2 3 4 5 →