Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

Sanhong Fan; Tengda Xue; Baoqing Bai; Tao Bo; Jinhua Zhang

doi:10.3390/foods11213476

Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

Foods. 2022 Nov 2;11(21):3476. doi: 10.3390/foods11213476.

Authors

Sanhong Fan^{1

2}, Tengda Xue¹, Baoqing Bai^{1

2}, Tao Bo^{1

2}, Jinhua Zhang^{1

2}

Affiliations

¹ College of Life Sciences, Shanxi University, Taiyuan 030006, China.
² Shanxi Key Laboratory of Research and Utilization of Characteristic Plant Resources, Shanxi University, Taiyuan 030006, China.

Abstract

In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively evaluate LAB strains and their probiotic properties. It was found that Weissella cibaria (OP288150), Pediococcus acidilactici (OP288151), Pediococcus pentosaceus (OP288154), Pediococcus pentosaceus (OP288156) and Levilactobacillus brevis (OP288158) showed high probiotic properties, with potential for commercial development. The results also demonstrated that fermented grains of Chinese Baijiu can be used as a source of high-quality probiotics.

Keywords: Baijiu; fermented grains; lactic acid bacteria; probiotic properties.

Abstract

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