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Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia "Hurood" Cheese

文献类型： 外文期刊

作者： Zhang, Jian 1 ; Zhang, Xue 2 ; Zhang, Li 2 ; Zhao, Yujuan 2 ; Niu, Chunhua 2 ; Yang, Zhennai 1 ; Li, Shengyu 2 ;

作者机构： 1.Jilin Univ, Sch Biol & Agr Engn, Changchun 130022, Peoples R China

2.Jilin Acad Agr Sci, Inst Agrofood Technol, Changchun 130033, Peoples R China

3.Beijing Technol & Business Univ, Sch Food Sci, Beijing 100048, Peoples R China

关键词： Hurood;cheese;Lactobacillus plantarum;probiotic characterization

期刊名称：JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY （ 影响因子：2.351； 五年影响因子：2.65 ）

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收录情况： SCI

摘要： Total 121 lactic acid bacteria were isolated from homemade Inner Mongolia extra hard Hurood cheese. Seven of these strains, identified as Lactobacillus plantarum, were studied for probiotic characteristics. All seven strains survived at pH 3.0 for 3 h, or in the presence of oxgall at 0.3% or 0.6% for 4 h, but their viabilities were affected to different extents at pH 2.0 for 3 h. Strains C37 and C51 showed better adherence to Caco-2 cells, and higher hydrophobicity. The seven L. plantarum strains were different in in vitro free radical scavenging activities and cholesterolreducing ability. In vivo evaluation of the influence of L. plantarum C37 on the intestinal flora in a mouse model showed strain C37 could increase the viable counts of lactobacilli in feces of mice and decrease the viable counts of enterococci. When L. plantarum C37 was used to prepare probiotic Hurood cheese, it was able to maintain high viable counts (>7.8 log CFU/g) during the whole storage period, but the composition of the cheese was not changed. These results indicate that L. plantarum C37 could be considered as a promising probiotic strain.

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