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Probiotics - Isolated from Pickles (Fermented Vegetables) in Sichuan of China
Edited by
Dr. Xin Zhao
Chongqing University of Education, China.ISBN 978-93-90888-21-4 (Print)
ISBN 978-93-90888-29-0 (eBook)
DOI: 10.9734/bpi/mono/978-93-90888-21-4Lactic acid bacteria are the most representative probiotics, which are widely used in fermented food, medicine, feed and beverage. Pickles is fermented vegetables made by ordinary family in Sichuan province and Chongqing City, China. There are abundant lactic acid bacteria in Sichuan pickles. In this monograph, the effects of Lactobacillus isolated from Sichuan pickles on anti-constipation, antioxidant, anti-aging, anti-nonalcoholic fatty liver disease, weight loss and cancer prevention were observed by establishing disease models in experimental mice. The results of pathological observation, serum indexes detection, mRNA and protein expression analysis confirmed that lactic acid bacteria isolated from Sichuan pickles had diverse biological activities. It can be seen that Sichuan pickles Lactobacillus is a kind of probiotic resources to be used, which needs further development and utilization.
