Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties.

The aim of this study was to screen lactic acid bacteria (LAB) suitable for starch-based fermentation from traditional fermented shredded potatoes (TFSP). Analysis of the microbial diversity by 16S rDNA sequencing in TFSP revealed that LAB were a genus with high relative abundance of the bacteria population. Thirty LAB strains were isolated and purified from TFSP. Ten LAB strains with sequence similarity greater than 98% from TFSP were obtained, and the fermentation, antioxidant, and probiotic properties were tested. The results showed that 10 strains had acid-producing abilities. Lactiplantibacillus plantarum ZYN-03, ZYN-04, ZYN-05, ZYN-09, and ZYN-10 showed strong extracellular enzyme activity and SOD enzyme activity. Lacticaseibacillus rhamnosus ZYN-08 showed a higher survival rate in 8% ethanol (v/v). Salt tolerance and nitrite degradation capacity assays revealed that Lp. plantarum ZYN-05 and ZYN-09 had high survival rates. Lp. plantarum ZYN-05 and ZYN-10 and L. rhamnosus ZYN-08 displayed good antioxidant activity, while Lp. plantarum ZYN-01 and ZYN-04 and L. rhamnosus ZYN-08 had viable counts of LAB above 5.5 log CFU/mL in gastric acid, bile, and in vitro simulated cultures. Therefore, LAB isolated from TFSP have good fermentation capacity, probiotic properties, and antioxidant activities, and have the potential application for the fermentation of plant-based raw materials.