JZUS - Journal of Zhejiang University SCIENCE

Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.8 P.597-609

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Author(s): Ramila Azat, Yan Liu, Wei Li, Abdurihim Kayir, Ding-bo Lin, Wen-wen Zhou, Xiao-dong Zheng
Affiliation(s): College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; more
Corresponding email(s): vivianzhou11@zju.edu.cn, xdzheng@zju.edu.cn
Key Words: Xinjiang cheese, Lactic acid bacterial (LAB) strains, Probiotic properties, Caenorhabditis elegans, Lifespan

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Abstract: Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

新疆传统发酵奶酪中乳酸菌的益生特性研究

目的：分离鉴定新疆牧民家庭自制的4份奶酪样品中的6株乳酸菌，研究其益生特性。
创新点：通过对新疆传统发酵乳制品中乳酸菌的分离及其抗氧化和降脂特性的测定，筛选到益生特性良好同时也能延长模式生物秀丽线虫寿命的菌株。
方法：对分离自传统发酵乳制品中的乳酸菌进行生理生化分析和16S rDNA分子生物学鉴定，筛选出6株乳酸菌，并测定其耐酸、耐胆盐、抑菌、亲水性和共聚集能力；测定其抗氧化、降解胆固醇和甘油三酯的能力；测定乳酸菌对秀丽线虫寿命的影响。
结论：实验表明，该6株菌具有较好的耐酸性，在胆盐环境中也有较好的存活率。同时，这6株菌均有清除自由基和降解脂肪的能力。此外，其中3株具有延长秀丽线虫寿命的能力。综上所述，这6株菌具有较好的益生特性，可作为优良的潜在益生菌株。

关键词：新疆奶酪；乳酸菌；益生特性；秀丽线虫；寿命

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[49]List of electronic supplementary materials

[50]Table S1 Physiological and biochemical characteristics of six strains

[51]Table S2 Acidifying activity of six strains of lactic acid bacteria isolated from Xinjiang cheese

[52]Table S3 Diacetyl-producing abilities of six strains of lactic acid bacteria isolated from Xinjiang cheese

[53]Table S4 Autolysis activities of six strains of lactic acid bacteria isolated from Xinjiang cheese

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