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In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk

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Abstract

One hundred and two strains of Lactobacillus plantarum, all isolated from traditional dairy products of minority nationalities, were evaluated for in vitro probiotic properties, including acid and bile tolerance, aggregation activity, and antibacterial activity. Of these, 12 strains with a high tolerance to simulated gastric juice (pH 2.5, 3 h of incubation) were selected, of which eight of these also showed a good tolerance to bile salt. All selected 12 strains showed a high autoaggregation percentage after being incubated at room temperature for 20 h, and nine of these significantly inhibited growth of the five indicator intestinal pathogens. Six L. plantarum strains (IMAU10120, IMAU10156, IMAU40126, IMAU70004, IMAU60042, and IMAU60171) were selected for further evaluation of their fermentation characteristics, sensory quality, and viable counts, both during the fermentation process of soymilk and following a 28-day storage of the soymilk. The six strains had an acid-producing ability at the refrigerated temperature. All of the fermented soymilk samples had a viable count above log 8.45 CFU/ml, and viability in the samples was maintained during storage. Based on both the probiotic properties and fermented characteristics, L. plantarum IMAU10120 was the best potential probiotic strain of those tested for the production of fermented functional soymilk.

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Acknowledgments

This work was supported by Hi-Tech Research and Development Program of China (863 Planning) (Grant 2007AA10Z353), Earmarked Fund for Modern Agro-industry Technology Research System of China and National Key Technology R and D Program (No.2009BADC1B01).

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Authors and Affiliations

  1. Department of Food Science and Engineering, The Key Laboratory of Dairy Biotechnology and Bioengineering, Education Ministry of People’s Republic of China, Inner Mongolia Agricultural University, Huhhot, 010018, People’s Republic of China

    Yan Bao, Yong Zhang, Yong Liu, Shuiquan Wang, Ximei Dong, Fang Su, Guoqiang Yao, Tiansong Sun & Heping Zhang

  2. Public Health College, Medical College of Baotou, Baotou, People’s Republic of China, 014030

    Yan Bao

  3. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of China, 300134

    Haiping Li

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  1. Yan Bao
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  2. Yong Zhang
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  3. Haiping Li
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  4. Yong Liu
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  7. Fang Su
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  9. Tiansong Sun
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  10. Heping Zhang
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Correspondence to Tiansong Sun or Heping Zhang.

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Bao, Y., Zhang, Y., Li, H. et al. In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk. Ann Microbiol 62, 1311–1320 (2012). https://doi.org/10.1007/s13213-011-0377-4

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  • DOI: https://doi.org/10.1007/s13213-011-0377-4

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