Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage

doi:10.7506/spkx1002-6630-20190807-084

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 140-145.doi: 10.7506/spkx1002-6630-20190807-084

• Bioengineering • Previous Articles Next Articles

Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage

GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun

(1. College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150040, China;2. Experimental Teaching & Practical Training Center, Heilongjiang University of Chinese Medicine, Harbin 150040, China;3. Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China)

Online:2020-09-25 Published:2020-09-18

Abstract

Abstract: In this study, the lactic acid bacterial strain HUCM115 was isolated from traditional pickled Chinese cabbage, and identified as Lactobacillus plantarum by morphological characterization and 16S rDNA and pheS gene sequencing. L. plantarum HUCM115 showed excellent tolerance to acid and bile stress. There was no significant change in the viability of the strain after incubation for 3 h at pH 2.5 or in the presence of 0.5 g/100 mL bile. Meanwhile, this strain exhibited good auto-aggregation capacity, and the auto-aggregation percentage reached almost 70% after being kept for 60 min at room temperature. The percentage of cholesterol removal by HUCM115 reached 20.6% after incubation for 24 h in a medium supplemented with cholesterol. Moreover, the concentration of γ-aminobutyric acid was accumulated to 101.3 μg/mL by HUCM115 incubated for 48 h in a medium supplemented with glutamic acid. These results suggested that L. plantarum HUCM115 has good probiotic properties, and can be used as a candidate probiotic bacterium for further research.

Key words: traditional pickled Chinese cabbage; Lactobacillus plantarum; probiotic properties; cholesterol; γ-aminobutyric acid

CLC Number:

TS201.3

GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun. Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage[J]. FOOD SCIENCE, 2020, 41(18): 140-145.

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Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage

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