Evaluation of indigenous lactic acid bacteria of raw mare milk from pastoral areas in Xinjiang, China, for potential use in probiotic fermented dairy products.
Abstract: In the present study 114 lactic acid bacteria strains, isolated from raw mare milks from pastoral areas for ethnic minorities in northwest China, were screened for probiotic traits, and their characteristics were compared with those of Lactobacillus rhamnosus GG, a commercial strain. Among the 114 strains identified, the most common species was Pediococcus pentosaceus (n = 52), followed by Leuconostoc lactis (n = 35), Lactobacillus helveticus (n = 7), Lactobacillus plantarum (n = 6), Lactobacillus kefiri (n = 5), Lactobacillus curvatus (n = 4), Lactobacillus paracasei (n = 3), and Lactococcus garvieae (n = 3). Based on acid and bile salt tolerance, 15 strains were further selected. All selected strains were subjected to a series of in vitro tests to assess their technological properties, including cell surface hydrophobicity (13.6-56.2%), autoaggregation ability (9.26-38.30%), coaggregation ability, and heat and lysozyme survival rates (84.74-94.01% and 80.52-99.37%, respectively). In vitro antagonism showed that Lb. plantarum (M5-19, M8-60, M8-59) exhibited the most strong inhibitory activity against 7 tested pathogens. Moreover, antibiotic resistance and hemolytic activity were investigated for safety assessment. No strain exhibited hemolytic activity, and most of the strains were sensitive to a series of 14 antibiotics of clinical importance. Ultimately, the principal component analysis of all data obtained above showed that 2 Lb. plantarum strains (M8-59, M8-60) and Lb. paracasei M1-36 exhibited the best potential for their inclusion as adjunct functional cultures in local fermented dairy products.
Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Publication Date: 2021-03-11 PubMed ID: 33714582DOI: 10.3168/jds.2020-19398Google Scholar: Lookup
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Summary
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The research article explores the potential use of certain lactic acid bacteria strains from raw mare milk in northwestern China for probiotic fermented dairy products. The screened bacteria were tested and compared for probiotic traits while studying their tolerance, antimicrobial activity, antibiotic resistance, and other properties.
Identification of Lactic Acid Bacteria Strains
- Researchers isolated 114 strains of lactic acid bacteria from raw mare milk from northwest China’s pastoral areas, inhabited by ethnic minorities.
- The most common species among these was Pediococcus pentosaceus, followed by Leuconostoc lactis, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus kefiri, Lactobacillus curvatus, Lactobacillus paracasei, and Lactococcus garvieae.
Selection Based on Tolerance
- 15 strains were selected based on their tolerance to acid and bile salt, important conditions for survival in the gastrointestinal tract.
Evaluation of Technological Properties
- All selected strains were assessed on several technological properties including cell surface hydrophobicity, autoaggregation ability, coaggregation ability, heat, and lysozyme survival rates.
- Lb. plantarum strains exhibited the strongest inhibitory activity against the tested pathogens.
Safety Assessment
- The safety assessment included tests for antibiotic resistance and hemolytic activity. Hemolytic activity, which can lead to cell damage, was not seen in any strain.
- Most strains were sensitive to a range of 14 clinically important antibiotics, indicating that they do not have prominent antibiotic resistance which might pose safety concerns.
Best Potential Probiotic Strains
- Using principal component analysis, the researchers concluded that two strains, Lb. plantarum (M8-59, M8-60) and Lb. paracasei M1-36, emerged as potentially suitable adjunct functional cultures for local fermented dairy products due to their demonstrated probiotic properties and safety profile.
Cite This Article
APA
Jin Y, Luo B, Cai J, Yang B, Zhang Y, Tian F, Ni Y.
(2021).
Evaluation of indigenous lactic acid bacteria of raw mare milk from pastoral areas in Xinjiang, China, for potential use in probiotic fermented dairy products.
J Dairy Sci, 104(5), 5166-5184.
https://doi.org/10.3168/jds.2020-19398 Publication
Researcher Affiliations
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China.
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China.
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China.
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China.
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China.
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China.
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China. Electronic address: niyqlzu@sina.com.
MeSH Terms
- Animals
- China
- Cultured Milk Products
- Female
- Fermentation
- Horses
- Lactobacillales
- Lactobacillus
- Lactococcus
- Leuconostoc
- Milk
- Probiotics
Citations
This article has been cited 4 times.- Wei X, Yu L, Zhang C, Ni Y, Zhang H, Zhai Q, Tian F. Genetic-Phenotype Analysis of Bifidobacterium bifidum and Its Glycoside Hydrolase Gene Distribution at Different Age Groups.. Foods 2023 Feb 22;12(5).
- Daza Prieto B, Raicevic N, Ladstätter J, Hyden P, Jovanovic A, Stöger A, Cabal Rosel A, Mach RL, Ruppitsch W, Martinovic A. Draft Genome Sequence of Enterococcus dispar CoE-457-22, Isolated from Traditionally Produced Montenegrin Dry Sausage.. Microbiol Resour Announc 2023 Jan 24;12(1):e0103822.
- Mu G, Zhang Z, Wang J, Jiang S, Wang H, Xu Y, Li X, Chi L, Li Y, Tuo Y, Zhu X. Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen.. Foods 2021 Dec 29;11(1).
- Martinovic A, Cabal A, Nisic A, Sucher J, Stöger A, Allerberger F, Ruppitsch W. Genome Sequences of Lactococcus garvieae and Lactococcus petauri Strains Isolated from Traditional Montenegrin Brine Cheeses.. Microbiol Resour Announc 2021 Aug 5;10(31):e0054621.
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