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CLC number: TS252.5

On-line Access: 2016-08-04

Received: 2015-10-13

Revision Accepted: 2016-01-11

Crosschecked: 2016-07-18

Cited: 2

Clicked: 4786

Citations:  Bibtex RefMan EndNote GB/T7714


Xiao-dong Zheng


Wen-wen Zhou


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Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.8 P.597-609


Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Author(s):  Ramila Azat, Yan Liu, Wei Li, Abdurihim Kayir, Ding-bo Lin, Wen-wen Zhou, Xiao-dong Zheng

Affiliation(s):  College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   vivianzhou11@zju.edu.cn, xdzheng@zju.edu.cn

Key Words:  Xinjiang cheese, Lactic acid bacterial (LAB) strains, Probiotic properties, Caenorhabditis elegans, Lifespan

Ramila Azat, Yan Liu, Wei Li, Abdurihim Kayir, Ding-bo Lin, Wen-wen Zhou, Xiao-dong Zheng. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese[J]. Journal of Zhejiang University Science B, 2016, 17(8): 597-609.

@article{title="Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese",
author="Ramila Azat, Yan Liu, Wei Li, Abdurihim Kayir, Ding-bo Lin, Wen-wen Zhou, Xiao-dong Zheng",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
%A Ramila Azat
%A Yan Liu
%A Wei Li
%A Abdurihim Kayir
%A Ding-bo Lin
%A Wen-wen Zhou
%A Xiao-dong Zheng
%J Journal of Zhejiang University SCIENCE B
%V 17
%N 8
%P 597-609
%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1500250

T1 - Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
A1 - Ramila Azat
A1 - Yan Liu
A1 - Wei Li
A1 - Abdurihim Kayir
A1 - Ding-bo Lin
A1 - Wen-wen Zhou
A1 - Xiao-dong Zheng
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 8
SP - 597
EP - 609
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1500250

Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.


方法:对分离自传统发酵乳制品中的乳酸菌进行生理生化分析和16S rDNA分子生物学鉴定,筛选出6株乳酸菌,并测定其耐酸、耐胆盐、抑菌、亲水性和共聚集能力;测定其抗氧化、降解胆固醇和甘油三酯的能力;测定乳酸菌对秀丽线虫寿命的影响。


Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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[49]List of electronic supplementary materials

[50]Table S1 Physiological and biochemical characteristics of six strains

[51]Table S2 Acidifying activity of six strains of lactic acid bacteria isolated from Xinjiang cheese

[52]Table S3 Diacetyl-producing abilities of six strains of lactic acid bacteria isolated from Xinjiang cheese

[53]Table S4 Autolysis activities of six strains of lactic acid bacteria isolated from Xinjiang cheese

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