Isolation and Identification of Lactobacillus Plantarum DC-5 from Pickled Mustard and Its Beneficial Effects

The aim of this experiment was to isolate and screen a plant Lactobacillus, named DC-5, from commercially available pickled mustard and study its beneficial effects. In this experiment, selected strains were screened by the dilute coated plate method and their bile salt tolerance, gastrointestinal tolerance, cholesterol-lowering ability, antioxidant activity, antibacterial activity and bacterial properties were determined. The results showed that the survival rate of the strain at the bile salt concentration of 0.3 g/L was 70.00%, the survival rate of simulated stomach acid and intestinal fluid was about 80%; cholesterol-lowering effect was 47.03%; antioxidant activity was 50%; good aggregation ability; and can inhibit the growth of five pathogenic bacteria: Escherichia coli, Bacillus cereus, Staphylococcus aureus, Salmonella typhi and Shigella falciparum. Studies have shown that Lactobacillus DC-5 has good beneficial effects and provides a reference value for future production of probiotic-related fermented foods.