Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties
Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties
复制标题
从中国酸菜和马奶酒中分离出的乳酸杆菌的益生菌和功能特性比较
DOI：
10.1016/j.jff.2014.11.029
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发表时间：
2015-01-01
影响因子：
5.6
通讯作者：
Li, Jing-Yan
中科院分区：
文献类型：
--
作者：
Guo, Chun-Feng;Zhang, Shuang;Li, Jing-Yan
酸菜和烧面是中国传统的发酵食品。本研究比较了酸菜和口蜜中优势乳酸菌的益生菌特性、降胆固醇潜力和抗氧化活性。从8份自制酸菜样品（8株植物乳杆菌和6株短乳杆菌）和7份自制口蘑样品（7株helveticus乳杆菌、5株嗜酸乳杆菌、2株植物乳杆菌和2株干酪乳杆菌）中分离到30株乳酸菌，并对其进行上述参数分析。乳酸菌的平均抗氧化活性与酸菜的无显著差异，但其平均胆汁耐受性、对ht29细胞的粘附力、胆固醇去除率和胆盐水解酶阳性菌株的百分比均高于酸菜。因此，豆汤可以被认为是比酸菜更好的潜在益生菌来源，尤其是降低胆固醇的益生菌。(C) 2014 Elsevier Ltd.版权所有。
Suan-tsai and koumiss are traditional Chinese fermented foods. This study compared the dominant lactobacilli in suan-tsai and koumiss for their probiotic properties, cholesterollowering potentials and antioxidant activities. Thirty Lactobacillus strains were isolated from eight homemade suan-tsai samples (8 Lactobacillus plantarum and 6 Lactobacillus brevis) and seven homemade koumiss samples (7 Lactobacillus helveticus, 5 Lactobacillus acidophilus, 2 L. plantarum and 2 Lactobacillus casei), and they were subsequently analyzed for the above parameters. No significant differences were found between the mean antioxidant activities of the lactobacilli isolated from koumiss and suan-tsai, whereas the lactobacilli isolated from koumiss exhibited higher mean bile tolerance, adhesion to HT-29 cells, cholesterol removal and percentage of bile salt hydrolase-positive strains than did those isolated from the suan-tsai samples. Thus, koumiss could be considered a better source of potential probiotics, especially cholesterol-lowering probiotics, than suan-tsai. (C) 2014 Elsevier Ltd. All rights reserved.