Eleventh International Conference on Food Studies

Abstract

Chinese traditional dairy products considered a remarkable source of Lactic acid bacteria, having probiotic potential. The present study aims are to evaluate the functional and probiotic potential of nine Lactobacillus strains isolated from Chinese traditional dairy products. The isolated Lactobacillus strains included Lactobacillus kefiri (MSR101 and MRS103), Lactobacillus hordei (MSR102), Lactobacillus brevis (MSR104), Lactobacillus oryzae (MSR105), Lactobacillus parabuchneri (MSR106 and MSR107), Lactobacillus buchneri (MSR108), and Lactobacillus fructivorans (MSR109). All the isolated Lactobacillus strains tolerated low pH values (pH 2.0, pH 2.5, and pH 3.0) and high bile salt conditions (0.3%, 0.5%, and 1%). The susceptibility of isolated Lactobacillus strains was tested against 10 antibiotics; but the results show that none of the isolates was resistant to vancomycin, while on the other hand most of the isolates were resistant to penicillin, ampicillin, streptomycin, and tetracycline. All Lactobacillus isolates exhibited excellent adherence ability to HT-29 cell with values ranged from (10.4% to 39.0%) as well as excellent antioxidant activity against DPPH free radical (50.4% to 80.4%) and superoxide anions free radical (17.5% to 44.4%) respectively. Also, all Lactobacillus strains showed the excellent cholesterol reduction abilities in the range of (19.1µg/ml to 65.8 µg/ml) without any hemolytic activity. The results of these tests indicate that the Lactobacillus strains isolated from Chinese dairy products have excellent potential for use as probiotics in various products.