摘要
Since 2004, our research group has isolated 240 Lactobacillus strains from Koumiss, a traditional fermented alcoholic beverage prepared from mare's milk in Inner Mongolia, Xinjiang of China and Mongolia. Among these Lactobacillus strains a novel strain with potential probiotic properties, Lactobacillus casei Zhang, was screened out and studied extensively for its probiotic properties, health-promoting effects and fermentation characteristics. In vitro tests indicated that L. casei Zhang had high tolerance to simulated gastric, intestine juices and bile salts, similar to commercial probiotic strains such as Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG, L. casei Shirota and Bifidobacterium animalis Bb12. Higher acid-production activity and proteolytic activity was observed in the fermented milk inoculated with L. casei Zhang during the refrigerated storage than in the samples inoculated with the selected commercial probiotics. The yogurt samples fermented with L. casei Zhang exhibited similarer viable count (1.0 × 109 cfu/mL) as the other samples after 28 d of refrigerated storage. The results suggested that L. casei Zhang showed good potential for application in functional foods and health-related products.
摘要译文
自2004年以来，我们的研究小组已经从内蒙古马奶的传统发酵酒饮料Koumiss中分离出240株乳酸菌，新疆的中国和蒙古。在这些乳酸杆菌菌株中，具有潜在益生菌特性的新菌株干酪乳杆菌（Lactobacillus casei）被筛选出来并广泛研究其益生菌特性，促进健康的效果和发酵特性。体外试验表明L.casei Zhang对模拟胃液，肠液和胆汁盐具有高度耐受性，与商业益生菌菌株如嗜酸乳杆菌NCFM，鼠李糖乳杆菌GG，L.casei Shirota和Bifidobacterium animalis Bb12。在接种L.的发酵乳中观察到较高的产酸活性和蛋白水解活性在冷藏过程中的Casei Zhang比在选定的商业益生菌接种的样品。用L发酵的酸奶样品作为其他样品，冷藏28天后，casei Zhang显示相似的活菌数（1.0×10 9 cfu / mL）。结果表明L.casei Zhang在功能性食品和健康相关产品中表现出良好的应用潜力。
ZhuangGuo[a];JichengWang[a];LiyaYan[a];WeiChen[b];Xiao-mingLiu[b];He-pingZhang[a];. In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains[J]. LWT - Food Science and Technology, 2009,42(10): 1640-1646