The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and to assess their probiotic potential. Total of 66 LAB were isolated from 2 types of Sichuan pickle based on their morphological, physiological, biochemical, and genotypic characteristics. Then, 6 strains (BH6, BH9, BH18, BH46, BH48, BH59) were selected as candidates for further studies. The in vitro experiment showed that the cholesterol degradation rate of 4 strains BH6, BH9, BH59 exceeded 60%. And the triglyceride degradation rate of 3 strains BH6, BH9, BH18 was more than 17%. Out of 6 tested LAB strains, most of them (BH6,BH9,BH18,BH48,BH59) exhibited moderate to high survivability (59%-90%) under high concentration of bile salt (3%) and their survival rate was 72%-95% (BH6, BH18, BH46, BH48, BH59) at low pH conditions. The in vitro experiment showed that all LAB strains inhibited the growth of tested pathogenic microorganisms. Based on the results of presently in vitro experiments, it was concluded that the BH6 isolate had better cholesterol lowering ability (65.36%), triglyceride degradation ability (18.97%), bile salt tolerance and bacteriostatic ability. The potential LAB strain, BH6 was identified as Lactobacillus plantarum by 16S rRNA sequencing. In conclusion, the strain BH6 screened from Sichuan pickle had good ability to degrade cholesterol and triglyceride; and it had better tolerance to acid and bile salt; which also had good bacteriostatic ability. Therefor the strain BH6 has the potential to be used as edible probiotics.
Lactobacillus paracasei SLP 16 was obtained from liquor cellar mud, and it was analysed by genome sequencing on Illumina Hiseqq platform. Then the biological information of L. paracasei SLP16 was analysed by ExPasy (website), and the toxin safety of the strain SLP 16 was analysed by PSI/PHI in the virulence factor database VFDB. Through the second‐generation DNA sequencing platform technology, the whole genome information of L. paracasei SLP16 was obtained, which showed that the genome size of the strain SLP 16 was 2·65 mol l−1, and the GC content of the strain SLP 16 was 46·9%. And a total of 3131 genes were detected, including 3067 genes encoding protein and 63 genes encoding RNA. Whole genome analysis showed that L. paracasei SLP16 had five coding genes of F0F1‐ATPase, four coding genes of Na+/H+ antiporter and three coding genes of A‐ATPase, which were closely related to the acid tolerance of lactic acid bacteria (LAB). Whole genome analysis of L. paracasei SLP16 showed that SLP 16 had only one CFA synthetic coding gene, and no important BSH coding gene; however, it had F0F1‐ATPase, Na+/H+ antiporter and several two‐component regulatory systems, and which were related to bile salt tolerance of LAB. Safety evaluation in L. paracasei SLP16 showed that it did not have the virulence factor coding gene related to toxin. Common antibiotic sensitivity tests showed that L. paracasei SLP16 was resistant to compounds such as sulfamethoxazole, ciprofloxacin, gentamicin and lincomycin. In summary, L. paracasei SLP16 had coding genes closely related to acid tolerance and bile salt tolerance, and no coding gene of virulence factors related to toxins, and few kinds of resistant antibiotics. Therefore, whole genome analysis showed that L. paracasei SLP16 was a safe probiotic strain that can be safely applied.
In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice of farmers in western, eastern and southern Sichuan. One strain, Y3, with the best aroma-producing characteristics, was screened using an olfactory method and a total ester titration method, and was identified as Wickerhamomyces anomalus. The total ester content of Y3 fermentation broth was as high as 1.22 g/L, and there was no white colonies or film on the surface. Meanwhile, the Y3 strain could tolerate 14% salt concentration conditions and grow well in a pH range of 3–4. Through sensory analysis, the fermented mustard with a ratio of Lactiplantibacillus plantarum to Y3 of 1:1 showed the highest overall acceptability. Ethyl acetate with its fruit and wine flavor was also detected in the fermented Sichuan paocai juice with a mixed bacteria ratio of 1:1, analyzed with SPME-GC–MS technology, as well as phenylethyl alcohol, isobutyl alcohol, isothiocyanate eaters, myrcene and dimethyl disulfide. These contributed greatly to the unique flavor of Sichuan paocai. In general, Wickerhamomyces anomalus Y3 enhanced the aroma of the fermented Sichuan paocai.
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