Isolation and applied potential of lactic acid bacteria from Chinese traditional fermented food in specific ecological localities

2011 ◽  
Vol 20 (6) ◽  
pp. 1685-1690 ◽  
Author(s):  
Huaxi Yi ◽  
Lanwei Zhang ◽  
Xue Han ◽  
Ming Du ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Applied Potential ◽  
Traditional Fermented Food

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan

2012 ◽  
Vol 58 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Chiung-mei Wang ◽  
Chia-chun Lin ◽  
Yi-ting Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Isolation And Characterization ◽  
Traditional Fermented Food

scholarly journals Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

2021 ◽  
Vol 7 (4) ◽  
pp. 431-446
Author(s):  
Sunisa Suwannaphan ◽  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
High Surface ◽  
Surface Hydrophobicity ◽  
Fermented Food ◽  
Probiotic Properties ◽  
Two Samples ◽  
Traditional Fermented Food

<abstract> <p>The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as <italic>Weissella thailandensis</italic>, isolates f4 and f8 were identified as belonging to <italic>Enterococcus thailandicus</italic> and isolates K1, K4 and K9 were determined as <italic>Limosilactobacillus fermentum</italic>. All six LAB exhibited high autoaggregation ability (93.40–95.01%), while <italic>W. thailandensis</italic> isolate a3 showed potential for coaggregation in almost all the pathogenic bacteria tested. Cell-free supernatant (CFS) obtained from all isolates did not inhibit <italic>Staphylococcus aureus</italic>. CFS derived from <italic>L. fermentum</italic> isolate K4 showed the most efficient antimicrobial activity, in particular against Gram-negative bacteria, while <italic>L. fermentum</italic> isolate K4 presented high surface hydrophobicity in the presence of xylene and n-hexane. All LAB isolates were found to be resistant to clindamycin and nalidixic acid, whereas <italic>E. thailandicus</italic> isolate f8 exhibited resistance to most of the antibiotics tested. <italic>L. fermentum</italic> isolate K4 showed promise as a suitable probiotic candidate for future applications in the food industry due to tolerance to gastrointestinal tract conditions with high surface hydrophobicity and inhibited most of the pathogens tested.</p> </abstract>

Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan

2011 ◽  
Vol 92 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Ya-han Li ◽  
Kun-hon Leong ◽  
Xiao-hui Pua ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Traditional Fermented Food

In vitro evaluation by PCA and AHP of potential antidiabetic properties of lactic acid bacteria isolated from traditional fermented food

LWT ◽  
2019 ◽  
Vol 115 ◽  
pp. 108455 ◽  
Author(s):  
Ting Cai ◽  
Haizhen Wu ◽  
Jialiang Qin ◽  
Jinnan Qiao ◽  
Yuanxin Yang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
In Vitro Evaluation ◽  
Traditional Fermented Food
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