Evaluation of Probiotic and Antibacterial Properties of Lactic Acid Bacteria Derived from Fermented Fruit Broth
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Abstract:
The probiotic properties of 12 lactic acid bacteria strains isolated from the enzymes produced in purple peaches from Shaoguan were investigated to screen efficient functional strains with stable fermentation performances. Self-aggregation; acid, bile salt, pepsin, trypsin, and antibiotic resistance; and antagonism against intestinal pathogens were tested. The results showed that the 12 lactic acid bacteria strains demonstrated notable self-aggregation. The survival rate of all strains except XZJ07 was >75% when cultured in simulated gastric juice at pH 2.5 for 3 h. The survival rate of the strains under pepsin and trypsin stresses in artificial gastric juice and intestinal juice was >75% after 2~3 h. After cultivation in 0.3% bile salt for 3 h, the viable count was up to 106 CFU/mL. The tested strains also had an inhibitory effect on Staphylococcus aureus and Escherichia coli. The diameter of their inhibition zone against Escherichia coli and Staphylococcus aureus was greater than 15 and 17 mm, respectively. The tested strains were sensitive to ampicillin, but tolerant to tetracycline, erythromycin, and oxytetracycline. These results indicate that the tested strains may serve as high-quality probiotic fermentation agents.
