Lei Zhang

Publications (1)1.53 Total impact

• Article: In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China

  Yanyan Wang, Heping Zhang, Lei Zhang, Wenjun Liu, Yong Zhang, Xinchang Zhang, Tiansong Sun
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  ABSTRACT: A total of thirty-three strains of Bacillus were isolated from sixteen samples of naturally fermented congee in Inner Mongolia of China and identified by 16SrDNA sequence analysis. Probiotic properties including acid, bile tolerance and artificial gastrointestinal juice resistance as well as inhibition on pathogenic bacteria were used for screening of Bacillus. After the preliminary selection, four strains including Bacillus licheniformis IMAUB1002, Bacillus subtilis IMAUB1011, Bacillus amyloliquefaciens IMAUB1014 and Bacillus amyloliquefaciens IMAUB1034 showed high tolerance to simulated gastric juice at pH 2.0 for 3h with survival rate all above 92%. And then through gastrointestinal transit, survival rates of these four strains were above 90%. Furthermore, Bacillus licheniformis IMAUB1002 performed well in tolerance to bile salt (0.6%) and inhibitory activity to five food-borne pathogens among four strains of Bacillus. The results suggested that Bacillus licheniformis IMAUB1002 should be considered as a potential probiotics. Further study will be focused on evaluation of these porbiotics properties invivo and clarification of its other functional properties so as to use it in functional foods production in future. KeywordsNaturally fermented congee- Bacillus -Identification-Selection-Probiotic properties
  World Journal of Microbiology and Biotechnology 04/2012; 26(8):1369-1377. · 1.53 Impact Factor