Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut

  • Zhihui Yu
  • Xue Zhang
  • Shengyu Li
  • Changying Li
  • Da Li
  • Zhennai YangEmail author
Original Paper


Lactobacillus plantarum strains isolated and identified from naturally-fermented Chinese sauerkraut were examined in vitro for potential probiotic properties and in vivo for cholesterol-lowering effect in mice. Among 7 isolated L. plantarum strains, strains S2-5 and S4-1 were found to possess desirable probiotic properties including ability to survive at pH 2.0 for 60 min, tolerate pancreatin and bile salts, adhere to Caco-2 cells, produce high β-galactosidase activity and antimicrobial activity against Escherichia coli O157 and Shigella flexneri CMCC(B). In addition, strains S2-5 and S4-1 were susceptible to several antibiotics, and capable of reducing cholesterol level in MRS medium by assimilation of cholesterol at 20.39 and 22.28 μg ml−1, respectively. The in vivo study with L. plantarum S4-1 showed that feeding with fermented milk containing this strain was able to effectively reduce serum cholesterol level in mice, demonstrating its potential as an excellent probiotic candidate for applications in functional products.


Lactobacillus plantarum Probiotic properties Cholesterol-lowering effect Chinese sauerkraut 



The financial support for this work from China Agriculture Research System (CARS-37), National Public Benefit Research (Agriculture) Foundation (200903043) and Natural Science Foundation of China (30670057) is gratefully acknowledged.


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Copyright information

© Springer Science+Business Media Dordrecht 2012

Authors and Affiliations

  • Zhihui Yu
    • 1
    • 2
  • Xue Zhang
    • 4
  • Shengyu Li
    • 4
  • Changying Li
    • 4
  • Da Li
    • 4
  • Zhennai Yang
    • 1
    • 3
    • 4
    Email author
  1. 1.College of Biological and Agricultural EngineeringJilin UniversityChangchunPeople’s Republic of China
  2. 2.Plant Sciences DepartmentJilin Agriculture Science and Technology CollegeJilinPeople’s Republic of China
  3. 3.School of Food ScienceBeijing Technology and Business UniversityBeijingPeople’s Republic of China
  4. 4.Institute of Agro-food TechnologyNortheast Agricultural Research Center of ChinaChangchunPeople’s Republic of China

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