STUDY OF THE PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM CHINESE TRADITIONAL FERMENTED PICKLES

This study investigated 80 strains, which were isolated from Chinese pickles. The preliminary selection carried out by using OD values to study the ability of the strains to resist the low pH (2.0 and 2.5) and bile salt (0.15 and 0.3%). Then the viable count was used for re-screening. The results suggested that the strain JR14 has the best tolerance for both bile salt and acid, which was identified as Lactobacillus plantarum. The antioxidant ability, including the abilities to remove hydroxyl free radicals and superoxide anion radicals, were also studied. The results suggested that the inhibition rate of hydroxyl radical were 29.47, 27.56 and 42.74% for the broth, the supernatant and the cell, respectively. The inhibition rate of superoxide free radicals was 89.38% in growth broth. The results suggested that JR14 has good tolerance in gastrointestinal, and also has certain antioxidant ability. PRACTICAL APPLICATIONS Lactobacillus plantarum JR14 was isolated from Chinese traditional pickle, which could be used for pickle fermentation as probiotics. Application of JR14 would improve the antioxidant properties of the foods. The research provided useful information for the potential use of this strain in foods.