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Q Li
X Liu
M Dong
J Zhou
Y Wang 

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Q Li
X Liu
M Dong
J Zhou
Y Wang

International Journal of Agricultural Policy and Research
Vol.3 (2), pp 84-92, February 2015
ISSN 2350-1561
Available online at https://www.journalissues.org/IJAPR/
DOI:http://dx.doi.org/10.15739/IJAPR.030
Article 15/ID/JPR002/07/ pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.



Original Research Article

Aggregation and adhesion abilities of 18 lactic acid bacteria strains isolated from traditional fermented food

Qing Li1,2+, Xiaoli Liu1+, Mingsheng Dong2, Jianzhong Zhou1*, Ying Wang1

1Institution of Argo-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

+These authors contributed to the paper equally.

*Corresponding Author E-mail: zjzluck(at)126.com
Tel.: +86-25-84392177



date Received:     date Accepted: January 27, 2014     date Published:


 Abstract

Bacterial aggregation and hydrophobicity of lactic acid bacteria strains isolated from Chinese traditional fermented food were performed in order to assess a correlation with their adhesion abilities by using intestinal Caco-2 cell line in vitro model. In this study, no correlation existed between hydrophobicity/autoaggregation and adhesion of the strains belonging to different species, whereas a positive correlation (P < 0.01) existed between hydrophobicity/autoaggregation and adhesion of the strains belonging to the same species. When treated with 5 M LiCl, the autoaggregation and adhesion ability of some lactic acid bacteria strains decreased, indicating that surface-bound proteins and other macromolecules were involved in the adhesion and autoaggregation abilities. Hydrophobicity, autoaggregation, and coaggregation abilities of lactic acid bacteria strains could be used as the preliminary criteria for selecting strains with high adhesion ability.


Key words: adhesion, autoaggregation, co-aggregation, hydrophobicity.


Li et al