International Journal of Agricultural Policy and Research
Vol.3 (2), pp 84-92, February 2015
Available online at https://www.journalissues.org/IJAPR/
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
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.