Annals of Microbiology

, Volume 68, Issue 12, pp 803–813 | Cite as

Screening for potential probiotic from spontaneously fermented non-dairy foods based on in vitro probiotic and safety properties

  • Jing Wang
  • Jing Wang
  • Kun Yang
  • Miaomiao Liu
  • Jie Zhang
  • Xinyuan WeiEmail author
  • Mingtao FanEmail author
Original Article


The aim of this study was to screen potential probiotic lactic acid bacteria from Chinese spontaneously fermented non-dairy foods by evaluating their probiotic and safety properties. All lactic acid bacteria (LAB) strains were identified by 16S rRNA gene sequencing. The in vitro probiotic tests included survival under low pH and bile salts, cell surface hydrophobicity, auto-aggregation, co-aggregation, antibacterial activity, and adherence ability to cells. The safety properties were evaluated based on hemolytic activity and antibiotic resistance profile. The salt tolerance, growth in litmus milk, and acidification ability were examined on selected potential probiotic LAB strains to investigate their potential use in food fermentation. A total of 122 strains were isolated and identified at the species level by 16S rRNA gene sequencing and included 62 Lactobacillus plantarum, 40 Weissella cibaria, 12 Lactobacillus brevis, 6 Weissella confusa, and 2 Lactobacillus sakei strains. One W. cibaria and nine L. plantarum isolates were selected based on their tolerance to low pH and bile salts. The hydrophobicity, auto-aggregation, co-aggregation, and antagonistic activities of these isolates varied greatly. All of the 10 selected strains showed multiple antibiotic resistance phenotypes and no hemolytic activity. The highest adhesion capacity to SW480 cells was observed with L. plantarum SK1. The isolates L. plantarum SK1, CB9, and CB10 were the most similar strains to Lactobacillus rhamnosus GG and selected for their high salt tolerance and acidifying activity. The results revealed strain-specific probiotic properties were and potential probiotics that can be used in the food industry.


Lactic acid bacteria Probiotic Non-dairy food Probiotic properties 


Authors’ contributions

M.T. Fan, J. Wang, and X.Y. Wei designed the study. J. Wang, K. Yang, and M.M. Liu performed experiments and collected test data. J. Wang and J. Zhang conducted data analysis. M.T. Fan, J. Wang, and X.Y. Wei drafted the manuscript. All authors revised the manuscript.

Funding information

This work was supported by the Ministry of Agriculture of Peoples’ Republic of China (grant number 201503142-10) and the Department of Science and Technology of Shaanxi Province, China (grant number 2016NY-148; 2016KTCQ02-13).

Compliance with ethical standards

This article does not contain any studies with human participants or animals.

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature and the University of Milan 2018

Authors and Affiliations

  1. 1.College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina

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