Study on cell adhesion and probiotic characteristics of dominant lactic acid bacteria in traditional fermented camel milk-shubat

Authors

Nuliyan Abudumilike, College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang 830054, China
Sajitanmu Keyisier, College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang 830054, China
Ayiguzha Yibulayin, College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang 830054, China
Nuerguli Reheman, College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang 830054, China

Abstract

Adopting alternative culture 4 bacteria trains among the superior bacteria were screened from Xinjiang camel acid -milk. Identified as lactic acid bacteria, and own high ability of resistance to acid and salt. The adhensive ability of the strains to cell line Caco-2 was tested via morphological observation and cell counting under microscope. The amount of cholesterol assimilated by the bacteria was measured by high performance liquid chromatography ( HPLC). As results, Le2-1 （Leuconostoc lactis strain）, M4-3-2（Enterococcus sp.）, M3-1 （Enterococcus faecium strain）, M3-3 （Lactobacillus brevis strain） were adhensive to Caco-2. M3-1 was the most adhesive strain among the four tested strains.The cholesterol assimilated range from 28%～41%, M4-3-2 which Assimilated more than 40% Cholesterol from culture medium. The antibacterial capacities of 4 strains were studied. The result showed that the metabolins of 4 strains were of obvious antibacterial activity.

Publication Date

4-28-2016

First Page

42

Last Page

46

DOI

10.13652/j.issn.1003-5788.2016.04.010

Recommended Citation

Abudumilike, Nuliyan; Keyisier, Sajitanmu; Yibulayin, Ayiguzha; and Reheman, Nuerguli (2016) "Study on cell adhesion and probiotic characteristics of dominant lactic acid bacteria in traditional fermented camel milk-shubat," Food and Machinery: Vol. 32: Iss. 4, Article 10.
DOI: 10.13652/j.issn.1003-5788.2016.04.010
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/10

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