Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties

Abstract

Available online A B S T R A C TSuan-tsai and koumiss are traditional Chinese fermented foods. This study compared the dominant lactobacilli in suan-tsai and koumiss for their probiotic properties, cholesterollowering potentials and antioxidant activities. Thirty Lactobacillus strains were isolated from eight homemade suan-tsai samples (8 Lactobacillus plantarum and 6 Lactobacillus brevis) and seven homemade koumiss samples (7 Lactobacillus helveticus, 5 Lactobacillus acidophilus, 2 L. plantarum and 2 Lactobacillus casei), and they were subsequently analyzed for the above parameters. No significant differences were found between the mean antioxidant activities of the lactobacilli isolated from koumiss and suan-tsai, whereas the lactobacilli isolated from koumiss exhibited higher mean bile tolerance, adhesion to HT-29 cells, cholesterol removal and percentage of bile salt hydrolase-positive strains than did those isolated from the suan-tsai samples. Thus, koumiss could be considered a better source of potential probiotics, especially cholesterol-lowering probiotics, than suan-tsai.

Probiotic Characteristics of Lactobacillus plantarum FH185 Isolated from Human Feces

“…According to Guo et al . (2015) , thirty kinds of Lactobacillus strains isolated from the suan-tsai and koumiss sample were tested with regard to their acid and bile tolerance.…”

Probiotics for Prevention and Treatment of Candidiasis and Other Infectious Diseases: Lactobacillus spp. and Other Potential Bacterial Species

“…Other beneficial effects of probiotics include lowering serum cholesterol level [24][25][26][27], improving lactose intolerance, increasing the utilization of nutrients, decreasing the use of antibiotics [24,27], and antidiabetic treatments [26,28,29]. In the context linking food and health, probiotics have been the subject of numerous scientific studies and publications demonstrating their therapeutic effectiveness on both systemic and gastrointestinal tract [21] ( Figure 1).…”

Screening Potential Probiotic Characteristics of Lactobacillus brevis Strains In Vitro and Intervention Effect on Type I Diabetes In Vivo

“…One of the key terms of probiotics is that they must withstand the harsh conditions of gastrointestinal juices, and, further, the ability to survive in the presence of bile, pancreatic juice, until the intestine is sufficient in number and provides health benefits for the host [ 37 , 38 ]. In this study, two strains of Lactobacillus brevis were genetically determined ‎ and tested in vitro for some inappropriate simulated gastrointestinal conditions, such as acidity, bile tolerance, antibiotic resistance, and antimicrobial activity.…”