Study on Isolation and Identification of Lactobacillus plantarum DC-3 in Pickled Cucumber

DOI: https://doi.org/10.62517/jlsa.202407405

Author(s)

Rui Zhu1, Wenyao Teng1,2,*

Affiliation(s)

1Key Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi, China 2Key Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi, China *Corresponding Author.

Abstract

This experiment aims to explore the diverse beneficial effects of Lactobacillus plantarum. Employing the dilution coating method, eighteen strains of Lactobacillus were isolated and screened from commercially available pickled cucumbers. Subsequent evaluations were carried out to assess their probiotic potential, including examinations of their gastrointestinal tolerance and antioxidant activity. Through these analyses, a highly adaptable strain was identified. The results demonstrate that the strain designated as DC - 3 exhibits remarkable cholesterol - lowering capabilities. Moreover, it sustains a survival rate exceeding 70% in bovine bile salt media with concentrations ranging from 0.3% to 1%, even within the gastrointestinal environment, where the tolerance level can reach up to 75%. The cell's capacity to scavenge DPPH radicals and hydroxyl radicals is 37.73% and 46.71%, respectively. Additionally, the self - aggregation and co - aggregation abilities are 64% and 28.5%, respectively. These findings suggest that Lactobacillus DC - 3 presents potential beneficial effects and provides valuable reference information for the future development of L. plantarum - related fermented food.

Keywords

Cucumber; Lactobacillus; Cholesterol; Probiotics; Antioxidant Activity

References

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