Isolation and identification of lactic acid bacteria from fermented vegetables and in vitro resistance screening

Authors

ZHOU Xianrong, College of Food Sciences, Southwest University, Chongqing 400715, China
LAN Lingxia, College of Food Sciences, Southwest University, Chongqing 400715, China
TANG Yanyan, College of Food Sciences, Southwest University, Chongqing 400715, China
HUANG Shenglan, College of Food Sciences, Southwest University, Chongqing 400715, China
LI Yuzhu, College of Food Sciences, Southwest University, Chongqing 400715, China
YU Lihong, College of Food Sciences, Southwest University, Chongqing 400715, China
ZALN Zsolt, Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400067, China
ZHAO Xin, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
DU Muying, College of Food Sciences, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400067, China

Abstract

This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice treatment at pH 3.0, growing well at 1, 2 and 3 g/L bile salt. These showed that the strain has probiotic potential, through further verification was expected to carry out further development and utilization.

Publication Date

10-28-2017

First Page

6

Last Page

10

DOI

10.13652/j.issn.1003-5788.2017.10.002

Recommended Citation

Xianrong, ZHOU; Lingxia, LAN; Yanyan, TANG; Shenglan, HUANG; Yuzhu, LI; Lihong, YU; Zsolt, ZALN; Xin, ZHAO; and Muying, DU (2017) "Isolation and identification of lactic acid bacteria from fermented vegetables and in vitro resistance screening," Food and Machinery: Vol. 33: Iss. 10, Article 2.
DOI: 10.13652/j.issn.1003-5788.2017.10.002
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/2

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