Study of the Probiotic Properties of Lactic Acid Bacteria Isolated from Chinese Traditional Fermented Pickles

This study investigated 80 strains, which were isolated from Chinese pickles. The preliminary selection carried out by using OD values to study the ability of the strains to resist the low pH (2.0 and 2.5) and bile salt (0.15 and 0.3%). Then the viable count was used for re-screening. The results suggested that the strain JR14 has the best tolerance for both bile salt and acid, which was identified as Lactobacillus plantarum. The antioxidant...