Wang Qi, Liu Jiaqin, Cai Jin, Fan Sanhong
School of Life Science, Shanxi University, No. 92 Wucheng Road, Taiyuan 030006, China.
Institute of Applied Chemistry, Shanxi University, No. 92 Wucheng Road, Taiyuan 030006, China.
Foods. 2022 Aug 6;11(15):2353. doi: 10.3390/foods11152353.
Eighteen strains of lactic acid bacteria were isolated from spontaneously fermented sour porridge with broomcorn millet in Northwestern Shanxi Province of China, and their probiotic characteristics were investigated in vitro. Survival rates under gastrointestinal conditions, cholesterol reduction, antibacterial capabilities, antioxidant activities, and safety assessments were examined. Results showed that five strains were selected as probiotics and identified as . Strain L10 exhibited excellent probiotic characteristics, with an 86% survival rate under pH 2.0 for 2 h, 80% survival rate in 0.3% bile salt for 6 h, the highest survival rate (78%) in simulated gastrointestinal juice for 3 h, the highest hydrophobicity (42% to xylene and 39% to hexadecane), the highest aggregation (39% auto-aggregation and 10.4-18.13% co-aggregation), relative higher cholesterol reduction rate (80%), the highest antibacterial activities, the highest antioxidant activity, sensitive to most antibiotics tested, without hemolytic and hydrolyze gelatinase activity and could not produce biogenic amine. Therefore, strain L10 could be applied to functional foods.
从中国山西省西北部自然发酵的黍米酸粥中分离出18株乳酸菌，并对其体外益生菌特性进行了研究。检测了它们在胃肠道条件下的存活率、胆固醇降低能力、抗菌能力、抗氧化活性及安全性评估。结果表明，筛选出5株益生菌并进行了鉴定。菌株L10表现出优异的益生菌特性，在pH 2.0条件下2小时存活率为86%，在0.3%胆盐中6小时存活率为80%，在模拟胃肠液中3小时存活率最高（78%），疏水性最高（对二甲苯为42%，对十六烷为39%），聚集性最高（自聚集率39%，共聚集率10.4 - 18.13%），胆固醇降低率相对较高（80%），抗菌活性最高，抗氧化活性最高，对大多数测试抗生素敏感，无溶血和水解明胶酶活性，且不产生生物胺。因此，菌株L10可应用于功能性食品。
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