4.6 Article

Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China

期刊

FRONTIERS IN MICROBIOLOGY
卷 12, 期 -, 页码 -

出版社

FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2021.774903

关键词

probiotic; in vitro; Lactobacillus; handmade fermented vegetables; Shaanxi

资金

  1. National Key R&D Program of China [2021YFC2101500]
  2. National Natural Science Foundation of China [21576160]
  3. Shaanxi Science and Technology Project [2017NY-192, 2018NY-152, 2019NY-209, 2020JM-708]
  4. Yulin Science and Technology Project [2019-186]

向作者/读者索取更多资源

This study assessed the probiotic potential of Lactobacillus strains derived from artisanal fermented vegetables in Shaanxi, China. The results showed that several strains exhibited great probiotic potential with specific health benefits, indicating their suitability for the production of functional foods.
The objective of this study was to assess in vitro probiotic potential of Lactobacillus strains derived from artisanal fermented vegetables in Shaanxi, China. In total, 74 acid-producing Gram-positive strains with rod-shaped under the microscope were isolated from 16 samples of spontaneously fermented vegetables. Out of 74 strains, 26 showed high survival rate under low pH and high bile salts conditions and were subjected to molecular identification by 16S rRNA gene sequencing analysis. The results showed that 15 isolates belonged to Lactobacillus plantarum, 9 isolates belonged to Lactobacillus brevis, and the 2 remaining strains belonged to Weissella viridescens. The 24 Lactobacillus strains were investigated for their survival rate to transit simulated gastrointestinal tract, cell surface hydrophobicity, auto-aggregation, co-aggregation with pathogen, adhesion to Caco-2, antimicrobial activity, antibiotics susceptibility, radical scavenging ability, alpha-glucosidase inhibition, and the cholesterol assimilation. The results showed that the probiotic characteristics were strain-dependent, and several strains exhibited great probiotic potential with specific health benefits, which indicated that they might be excellent candidates for production of functional foods. Interestingly, it was first found that L. plantarum generally had higher antibacterial activities, alpha-glucosidase inhibition ability, and antibiotics susceptibility compared to L. brevis in this study. The results indicated that Lactobacillus strains isolated from fermented vegetables in Shaanxi, China, could be exploited as a promising novel probiotic source.

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