Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China

Abstract

Eighteen strains of lactic acid bacteria were isolated from spontaneously fermented sour porridge with broomcorn millet in Northwestern Shanxi Province of China, and their probiotic characteristics were investigated in vitro. Survival rates under gastrointestinal conditions, cholesterol reduction, antibacterial capabilities, antioxidant activities, and safety assessments were examined. Results showed that five strains were selected as probiotics and identified as Levilactobacillusbrevis. Strain L10 exhibited excellent probiotic characteristics, with an 86% survival rate under pH 2.0 for 2 h, 80% survival rate in 0.3% bile salt for 6 h, the highest survival rate (78%) in simulated gastrointestinal juice for 3 h, the highest hydrophobicity (42% to xylene and 39% to hexadecane), the highest aggregation (39% auto-aggregation and 10.4–18.13% co-aggregation), relative higher cholesterol reduction rate (80%), the highest antibacterial activities, the highest antioxidant activity, sensitive to most antibiotics tested, without hemolytic and hydrolyze gelatinase activity and could not produce biogenic amine. Therefore, strain L10 could be applied to functional foods.

Test of Antioxidants and Alpha-glucosidase Inhibitors from Lactic Acid Bacteria in Fermentation of Soy Milk (Soygurt)

“…In another study, they even used primer 27F-1492R as a control to identify various new shorter primers to identify lactic acid bacteria using the singlemolecule real-time (SMRT) sequencing analysis method (Hou et al, 2018). Wang et al (2022) used primer 27F-1492R to identify Levilactobacillus brevis bacteria from sour pulp samples (Sour Porridge). Therefore, this indicates that the primer used in this study is a primer that is commonly used in the molecular identification of lactic acid bacteria (Hou et al, 2018;Wang et al, 2022).…”

“…Wang et al (2022) used primer 27F-1492R to identify Levilactobacillus brevis bacteria from sour pulp samples (Sour Porridge). Therefore, this indicates that the primer used in this study is a primer that is commonly used in the molecular identification of lactic acid bacteria (Hou et al, 2018;Wang et al, 2022). From the molecular identification results, lactic acid bacteria isolated from Soygurt in this study were lactic acid bacteria with the highest percentage identity against Lactobacillus casei.…”

Postbiotic properties of exopolysaccharide produced by Levilactobacillus brevis M‐10 isolated from natural fermented sour porridge through in vitro simulated digestion and fermentation

“…Sour porridge is spontaneously fermented with broomcorn millet as a daily food in the northwestern Shanxi Province of China, and it is very favored by local people because of its unique flavor and rich nutrition. In our previous study, a probiotic strain of Levilactobacillus brevis M-10 was screened from sour porridge, which could tolerate the gastrointestinal environment well, had high cholesterol reduction rate (84.11%), owned antibacterial and antioxidant capacity, and was sensitive to antibiotics (Wang et al, 2018). Although some reports had revealed the digestion and fermentation benefits of EPS, the functions of EPS from different LABs were different due to diverse fermented materials, climates, and operation modes.…”