Isolation, identification and antioxidant properties of Lactobacillus paracasei from soy sauce residue

Authors

TANG Suting, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
OU Ximin, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
HUANG Guidong, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
CHENG Yunhui, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
CAI Yifu, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
YANG Xiaoping, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
YIN Bo, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHANG Can, Kaiping Baiyi Feed Science and Technology Development Co., Ltd., Jiangmen, Guangdong 529300, China
ZHONG Xianfeng, College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control

Abstract

Lactobacillus paracasei were isolated from soy sauce residue by traditional microbial culture method, and identified by morphological observation, physiological and biochemical characteristics test, and 16S rRNA gene sequence analysis. Their tolerance to artificial gastrointestinal juice, hydrophobic capacity, and antioxidant capacity were also studied. Ten strains of Lactobacillus paracasei were isolated from soy sauce residue, of which eight were L. paracasei subsp. paracasei, named HT31, HT51, HT90, HT111, HT125, HT159, HT253, and HT256; two of them were L. paracasei subsp. tolerans, named HT155 and HT158. The results of simulated gastrointestinal fluid tolerance test showed that the viability of strains HT31, HT111 and HT155 reached (86.33 ±1.24)%, (31.37±0.50)%, (57.43±1.56)%. After 8 hours of culture in simulated gastrointestinal fluid, the viability of strains HT31, HT111 and HT155 reached (60.22±0.16)%, (62.18±0.70)%, and (52.84±0.56)%, respectively. The results of hydrophobicity test showed that the hydrophobicity of strains HT31, HT111 and HT155 reached (18.52±0.76)%, (26.51±0.66)%, and (25.41±0.58)%. The results of antioxidant test showed that the DPPH scavenging rate of cell suspension of strain HT31 was (26.25±0.01)%, and its DPPH scavenging rate of cell-free extract was (16.03±0.03)%. The hydroxyl radical scavenging rate of cell-free extract of strain HT31 was (42.88±0.21)%, and its hydroxyl radical scavenging rate of cell-free extract was (27.74±0.01)%. The result showed that strain HT31 had good capacity of tolerance to simulated gastrointestinal juice, hydrophobic and antioxidant.

Publication Date

10-28-2019

First Page

11

Last Page

17,23

DOI

10.13652/j.issn.1003-5788.2019.10.003

Recommended Citation

Suting, TANG; Ximin, OU; Guidong, HUANG; Yunhui, CHENG; Yifu, CAI; Xiaoping, YANG; Bo, YIN; Can, ZHANG; and Xianfeng, ZHONG (2019) "Isolation, identification and antioxidant properties of Lactobacillus paracasei from soy sauce residue," Food and Machinery: Vol. 35: Iss. 10, Article 3.
DOI: 10.13652/j.issn.1003-5788.2019.10.003
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/3

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