Screening of Probiotic Lactobacillus from Traditional Gain Fermentation Food-Acid Gruel in Inner Mongolia

doi:10.7668/hbnxb.2009.01.046

Abstract

Abstract: 13 Lactobacillus strains that were isolated from traditional grain fermentation food acid gruel in InnerMongolia were identified,and the biological characteristics of the strains were studied. It is the basic for the developmentof various types and function of lactic acid bacteria starter and fermentation food. The strains were examined for resistanceto p H,bile-tolerance and cholesterol-lowering ability in vitro. The result showed that the survival rate of 7 strains are ex-ceeding 50%on the conditions of pH 3. 0,and the degradation ability of cholesterol of another 7 strains were exceeding50%,at the same time the results of bile-tolerance are good. In result the lactobacillus NS2L,-2,NS2L,-11 and NS2L,-12being good biological characteristics may become potential functionality strain.

Key words: Lactobacillus, Acid tolerance, Bile-tolerance, Cholesterol-lowering

CLC Number:

TS201.3

WANG Xiang-zhu, CHEN Zhong-jun, LI Chun-gang, LIU Zi-long, ZHAO Jing-jing. Screening of Probiotic Lactobacillus from Traditional Gain Fermentation Food-Acid Gruel in Inner Mongolia[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2009, 24(1): 210-211. doi: 10.7668/hbnxb.2009.01.046.

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