Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 January 2015 Vol. 4(1), pp 001-0009,

Copyright © 2015 Global Advanced Research Journals   

Original Research Articles

Adhesion and probiotic properties of Lactobacillus plantarum isolated from Chinese traditional fermented soybean paste 

Qing Li1,², Xiaoli Liu1², Mingsheng Dong², Jianzhong Zhou¹*, Ying Wang¹ 

¹Institution of Argo-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

²College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China+These authors contributed to the paper equally.

*Corresponding author, Jianzhong Zhou, Institution of Argo-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China, Tel: +86-25-84391571, E-mail: zjzluck@126.com 

Accepted 04 January 2014

Abstract 

One Lactobacillus strain DJ-04 isolated from Chinese traditional fermented soybean paste was examined for its probiotic potential. The strain, identified asLactobacillus plantarum, had great tolerance to stimulated gastrointestinal juices, 0.03-0.2% bile and 2-10% salt, and showed a strong antimicrobial activity against four pathogenic bacteria, Escherichia coli, Staphylococcus aureus, Salmonella sp. and Shigella sp. In addition, good adhesion of L. plantarum DJ-04 to Caco-2 cells was observed in the study. Meanwhile, L. plantarum DJ-04 could significantly inhibited the adhesion of pathogenic bacteria to Caco-2 cells, with the inhibition percentage from 52.37% to 90.33%. These results suggested that L. plantarum DJ-04 could be a potential probiotic candidate in applications of fermented foods.                                                                                  

Keywords: Lactobacillus plantarum, Antimicrobial activity, Survival ability, Adhesion