Probiotic and Enzymatic Characteristics of β-glucosidase Producing Lactobacillus plantarum Isolated from Pickled Vegetables
Lactic acid bacteria play an essential role in fermentation due to their characteristics and secretion of various metabolites.In this study,two lactic acid bacteria with high β-glucosidase activities were screened from kimchi and i-dentified as Lactobacillus plantarum PC7-C6 and PC7-C11).The probiotic characteristics of the two strains and the en-zymatic characteristics of PC7-C11 which has higher enzyme production ability,were analyzed.The results showed that the two strains were γ-hemolysis,sensitive to ampicillin and clarithromycin,moderately sensitive to tetracycline,ery-thromycin,and clindamycin,and could grew at pH 4.The auto-aggregation rate of the two isolates ranged from 50％to 64％,and the co-aggregation rates with Escherichia coli were more than 60％after co-incubating for 8 hours.The hy-drophobicity of the isolates towards ethyl acetate was 70.41％and 61.19％,and the hydrophobicity of the isolates towards xylene and n-hexane was between 30％and 40％.The two isolates could inhibit the growth Escherichia coli,Haffnia alvei,Staphylococcus saprophytic us,Serratia marcescens,and Staphylococcus equorum.The antioxidant capacity of PC7-C11 was superior to that of PC7-C6,with a 59.33％scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 53.49％scavenging rate of hydroxyl radicals respectively.The enzymatic characteristics of PC7-C11 showed that the opti-mal reaction temperature and pH for enzyme activity were 40 ℃ and pH 7.Ethanol,glucose,dimethyl sulfoxide,SDS,EDTA,Fe2+,Mg2+,Na+,and Ca2+inhibited enzyme activity to varying degrees,while K+has a certain promoting effect on enzyme activity.
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维普
