Screening and Identification of Cholesterol-Lowering Lactic Acid Bacteria from Fermented Sour Meat

doi:10.7506/spkx1002-6630-201419041

Abstract

Abstract:

Cholesterol-lowering lactic acid bacteria were screened from fermented sour meat by using different culture
media. Totally 18 strains were isolated, among which SR10 had the highest cholesterol-lowering capacity and could reduce
cholesterol by 68.49 μg/mL, representing 33.78% of the initial concentration. Through the morphological observation,
physical and chemical identification and 16S rRNA molecular analysis, SR10 strain was identified as digesting Lactobacillus.
Furthermore, a preliminary investigation was carried out on the cholesterol-lowering mechanism of Lactobacillus SR10. It
was found that the intracellular enzymes of SR10 were mainly responsible for this activity and had 8.7 times higher specific
activity than the extracellular ones.

Key words: fermented sour meat, cholesterol-lowering lactic acid bacteria, screening, identification, intracellular enzyme

CLC Number:

TS201.3

DING Miao, LIU Yang, GE Ping-zhen, WANG Dan, ZHOU Cai-qiong. Screening and Identification of Cholesterol-Lowering Lactic Acid Bacteria from Fermented Sour Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201419041.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[3]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[4]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[5]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[6]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[7]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[8]	BAI Wenming, XING Ranran, CHEN Liping, PENG Tao, LEI Hongtao, CHEN Ying. DNA Barcoding for Identification of Toxic Amanita Species [J]. FOOD SCIENCE, 2021, 42(4): 278-286.
[9]	ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong. Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 287-296.
[10]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[11]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[12]	ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng. Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio [J]. FOOD SCIENCE, 2021, 42(18): 240-245.
[13]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[14]	GAN Xiaona, WANG Huijun, LI Tingzhao, LI Bo. Lycium ruthenicum Murray Fruit: Chemical Composition Analysis by Ultra-high Performance Liquid Chromatography Coupled to Triple Time of Flight Mass Spectrometry and Determination of Total Anthocyanins [J]. FOOD SCIENCE, 2021, 42(18): 185-190.
[15]	GAO Xiangyang, ZHANG Fang. Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification [J]. FOOD SCIENCE, 2021, 42(18): 207-211.

Screening and Identification of Cholesterol-Lowering Lactic Acid Bacteria from Fermented Sour Meat

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments