Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 12, Issue -, Pages 294-302Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2014.11.029
Keywords
Suan-tsai; Koumiss; Lactobacilli; Probiotic; Cholesterol removal; Antioxidative activity
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Funding
- National Natural Science Foundation of China (NSFC) [31301444, 31371814]
- National Science & Technology Support Program during the 12th Five-Year [2012BAK17B06, 2012BAD31B01]
- Fundamental Research Funds for the Central Universities [QN2013059]
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Suan-tsai and koumiss are traditional Chinese fermented foods. This study compared the dominant lactobacilli in suan-tsai and koumiss for their probiotic properties, cholesterollowering potentials and antioxidant activities. Thirty Lactobacillus strains were isolated from eight homemade suan-tsai samples (8 Lactobacillus plantarum and 6 Lactobacillus brevis) and seven homemade koumiss samples (7 Lactobacillus helveticus, 5 Lactobacillus acidophilus, 2 L. plantarum and 2 Lactobacillus casei), and they were subsequently analyzed for the above parameters. No significant differences were found between the mean antioxidant activities of the lactobacilli isolated from koumiss and suan-tsai, whereas the lactobacilli isolated from koumiss exhibited higher mean bile tolerance, adhesion to HT-29 cells, cholesterol removal and percentage of bile salt hydrolase-positive strains than did those isolated from the suan-tsai samples. Thus, koumiss could be considered a better source of potential probiotics, especially cholesterol-lowering probiotics, than suan-tsai. (C) 2014 Elsevier Ltd. All rights reserved.
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