E3S Web Conf.
Volume 131, 20192nd International Conference on Biofilms (ChinaBiofilms 2019)
|Number of page(s)||4|
|Published online||19 November 2019|
Probiotic properties of Lactobacillus strains from traditional fermented yogurt in Xinjiang
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
2 Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines
* Corresponding author: email@example.com
In this study, 3 Lactobacillus strains isolated from 5 kinds of traditional fermented yogurt in Xinjiang were identified as Lactobacillus plantarum (LP1, LP2), and Lactobacillus delbrueckii subsp. Bulgaricus (LD). Probiotic properties of Lactobacillus strains have been evaluated by testing the tolerance to artificial gastric juice and bile salt, cell surface hydrophobicity, hydroxyl radicals and DPPH free radicals scavenging rates. As the results, LP1 showed better tolerance to acid, cell surface hydrophobicity and antioxidant ability, LP2 showed better tolerance to bile salt comparing with the other two LAB strains. LP1 showed the best probiotic properties in general. These results provide reference value for the probiotic research in vivo and the development of new functional probiotic products in the future.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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