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

Zhang, Jian; Zhang, Xue; Zhang, Li; Zhao, Yujuan; Niu, Chunhua; Yang, Zhennai; Li, Shengyu

doi:10.4014/jmb.1308.08075

[국내논문] Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia "Hurood" Cheese 원문보기

Journal of microbiology and biotechnology, v.24 no.2, 2014년, pp.225 - 235

Zhang, Jian (School of Biological and Agricultural Engineering, Jilin University) , Zhang, Xue (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) , Zhang, Li (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) , Zhao, Yujuan (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) , Niu, Chunhua (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences) , Yang, Zhennai (School of Biological and Agricultural Engineering, Jilin University) , Li, Shengyu (Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences)

Abstract ▼ AI-Helper

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 cholesterol-reducing 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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