Screening of Lactic Acid Bacteria from Sauerkraut and Their Antioxidant Properties Research

DOI: https://doi.org/10.62517/jlsa.202507205

Author(s)

Ziyi Zhang1, Zhiying Gao1,2, Panpan Liu1,2,*, Jiantao Liu1,2,*

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

In this study, we identified Lactic acid bacteria (LAB) with antioxidant properties by isolating three strains from naturally fermented pickled Chinese cabbage using a traditional plate streaking methodology. The preliminary selection was based on tolerance to 1.0-2.0 mmol/L H₂O₂. Further screening assessed the total antioxidant capacity, free radical scavenging ability, reducing power, and anti-lipid peroxidation capacity of the strains, revealing that strain DN-2 exhibited the strongest antioxidant activity. The cell-free extract of strain DN-2 demonstrated significant antioxidant activity, with a 77.87% scavenging efficiency against DPPH radicals and a 33.08% inhibition of hydroxyl radicals. Additionally, it displayed an anti-lipid peroxidation effect of 38.59% and a total antioxidant capacity equivalent to 0.137 mol Trolox per 104 cells. Intact cells of DN-2 showed a hydroxyl radical scavenging rate of 38.72% and a reducing power of 35.16%, further confirming its antioxidative potential. Furthermore, DN-2 possesses BSH enzyme activity and exhibits no hemolytic activity, while showing high sensitivity to antibiotics such as tetracycline, clindamycin, ampicillin, chloramphenicol, gentamicin, cefazolin, and amoxicillin. Through 16S rDNA gene sequence alignment, it was identified as Leuconostoc mesenteroides. These results indicate that the screened strain DN-2 not only has substantial antioxidant capacity but also probiotic effects, providing a foundation for preventing various diseases caused by oxidative stress and for the development of natural and healthy antioxidant health foods.

Keywords

Sauerkraut; Lactic Acid Bacteria; Antioxidant; Screening and Identification

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