| Popis: |
The genus Weissella, frequently isolated from fermented foods, is the major group of Lactic acid bacteria (LAB). Numerous Weissella strains have been suggested as probiotics because of their biotechnological potential, but some of them may act as opportunistic pathogen that limit its use in food applications. This study aimed to improve the knowledge related to the exploitation of the biotechnological potential of Weissella spp by evaluating the safety and functional properties of Weissella strains isolated from Shaanxi spontaneous fermented vegetables as probiotics. In total, 9 Weissella strains were accessed for their safety and probiotic potential. The safety assessment showed that antibiotic susceptibility of 16 − 2, 38 − 3, 69 − 3, 91 − 3, 91 − 5, 104-4, 106-5 were similar or superior to the reference strain LGG. Hemolytic, and ammonia production properties were evaluated in addition. No positive results were observed. Further probiotic experiments result shown 91 − 5 performed better on survival rate in simulated gastrointestinal fluids, cell surface properties (hydrophobicity, adhesion to Caco-2), ABTS + scavenging ability, antimicrobial activity, and the cholesterol assimilation in vitro. The EPS yield of 104-4 was 35.11 ± 0.59 g/L after 48h of culture, with the MRS- sucrose (60g/L) medium, which was higher than that reported in most literature. These results provide evidence for the further use of 91 − 5 and 104-4 as a probiotic candidate for new functional food supplements. Furthermore, this study expand the theoretical basis of Weissella strains as a novel probiotic strain. |
