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

Qing Li1^,2+, Xiaoli Liu1²⁺, Mingsheng Dong², Jianzhong Zhou^1*, 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 as Lactobacillus 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