In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

- LAB, except for L. curvatus R5, from dry sausage tolerated the human GI tract.
- Different cell components of LAB have different modes of antioxidant action.
- LAB from dry sausage had similar probiotic property to that of selected probiotics.
- LAB isolated from Harbin dry sausages can be used as potential probiotics.

The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1, Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 isolated from Harbin dry sausages were evaluated and compared in vitro with those of selected probiotics from fermented dairy products, including Lactobacillus acidophilus, Lactobacillus plantarum, L. curvatus, Lactobacillus sake, Lactobacillus pentosaceus, and L. fermentum. These four strains tolerated the human gastrointestinal (GI) tract well, except for L. curvatus R5. The auto-aggregation percentages and adhesion rates of LAB varied greatly; L. brevis R4 showed the greatest aggregation and adhesion. The antioxidant action of LAB varied with the cell components. Intracellular cell-free extracts of the LAB showed better inhibition of lipid peroxidation, whereas intact cells and cell-free supernatants showed better ABTS+ scavenging ability and reducing power, respectively. Results revealed that these LAB isolated from Harbin dry sausages have strong probiotic properties and can be used as potential probiotics for food processing.

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