Isolation, identification and analysis of probiotic properties of lactic acid bacteria from selective various traditional thai fermented food and kefir
Open accessAbstract
A total of 499 lactic acid bacteria were isolated from 93 samples traditional Thai fermented food (91 samples) and kefir (2 samples). Antimicrobial activities of all isolates grown under oxygen-restricted conditions to eliminate the effect of hydrogen peroxide were tested against 20 intestinal and urogenital pathogenic bacterial using directed agar and spot on lawn technique. Thirty one isolates exhibited antimicrobial activity against at least one indicator strain tested. We observed that Shigella boydii and Shigella flexneri were the most inhibited pathogen. The characterization of the microorganism as probiotic were tested by growth in wide temperature ranges (25-45°C), salt, bile salt and acid tolerant, antibiotic sensitivity, cell surface hydrophobicity, hemolysis pattern and cell free agar diffusion method. Results showed that there were 4 isolates which showed effective antimicrobial activities and probiotic properties. Diversity of lactic acid bacteria with antimicrobial activities was studied by identification to the species level of the 4 isolates by using API 50 CHL test kit. Of the 4 isolates, 2 isolates were identified as Lactobacillus plantarum, the other 2 isolates were identified as Lactobacillus pentosus (1 isolates) and Lactobacillus brevis (1 isolate). Therefore, these strains may have potential use as an alternative to antibiotics. The strains can also be used to produce antimicrobial compounds which can be a substitute for chemical preservatives in food industry.
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The inhibitory properties of LAB depend on the species, pathogenic bacterium load, sanitary processes, and the amount of LAB in food.
“The inhibitory properties of LAB depend on the species, pathogenic bacterium load, sanitary processes, and the amount of LAB in food [48].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [48]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
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“Other genera with species that exhibit probiotic properties include Pediococcus , Lactococcus , and Enterococcus [48,79,223].”
- Authors
- Powthong, P., & Suntornthiticharoen, P.
- ORCID
- Powthong, Pannapa
- Venue
- Pakistan Journal of Nutrition
- Publisher
- Science Insights
- Published
- 2015-01-15
- Volume
- 14
- Issue
- 2
- Pages
- 67-74
- ISSN
- 1680-5194 (ISSN-L)
- 1994-7984
- OpenAlex
- W2148801099
- Cited by
- 7
- References
- 31
- Citations by year
- 2024: 1 · 2022: 2 · 2021: 1 · 2019: 1 · 2018: 1 · 2017: 1
- FWCI
- 0.89
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Pakistan Journal of Nutrition (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- lactic acid bacteria, probiotics, kefir, antimicrobial activity, Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Shigella, antibiotic resistance, cell surface hydrophobicity, food preservatives, antibiotic alternatives
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