Isolation and Identification of Lactobacillus plantarum from Naturally Fermented Pickle Juice and Its Probiotic Properties in Vitro

HOU Ying, WANG Weiyu, NIU Mingfu, MA Liping, QIN Cuili, GONG Qiang

doi:10.3969/j.issn.1006-267x.2017.10.023

2017 , Vol. 29 >Issue 10: 3611 - 3619

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.10.023

Molecular Nutrition

Isolation and Identification of Lactobacillus plantarum from Naturally Fermented Pickle Juice and Its Probiotic Properties in Vitro

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College of Food and Bioengineering, Henan University of Science and Technology, Henan Engineering Research Center of Food Material, Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang 471023, China

Received date: 2017-03-24

Online published: 2017-09-28

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Abstract

A dominant lactic acid bacteria was isolated from natural fermented pickle juice by MRS solid medium and it was named strain R1. Strain R1 was identified as Lactobacillus plantarum by the analysis of its 16S rRNA gene, physiological and biochemical characteristics and sugar fermentation test. Strain R1 had a strong ability to produce acid and the pH of the MRS fluid medium inoculated strain R1 decreased from 6.14 to 3.59 within 24 h. The fermentation supernatant of strain R1 could inhibit the growth of Shigella dysenteriae, Staphylococcus aureus, Pseuduinonas aeniginasa, Salmonella enteritidis, and Escherichia coli. In vitro probiotic tests showed that strain R1 could survive in the medium containing 0.3% salt bile or with pH 3.0. The growth of strain R1 was not affected after it was heated by 60℃ for 30 min. Strain R1 also had good tolerance to artificial gastric juice and artificial intestinal juice. Strain R1 was sensitive to the antibiotics of the kinds of cephalosporins and penicillins, and was insensitive to norfloxacin, bacitracin, kanamycin, streptomycin.

Key words： Lactobacillus plantarum; antibacterial activity; isolation; identification; probiotic properties

Cite this article

HOU Ying, WANG Weiyu, NIU Mingfu, MA Liping, QIN Cuili, GONG Qiang . Isolation and Identification of Lactobacillus plantarum from Naturally Fermented Pickle Juice and Its Probiotic Properties in Vitro[J]. Chinese Journal of Animal Nutrition, 2017 , 29(10) : 3611 -3619 . DOI: 10.3969/j.issn.1006-267x.2017.10.023

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