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>

scholarly journals Palm Juice / Nira (Arenga pinnata (Wurmb) Merr.), A Source of Lactic Acid Bacteria from North Sumatra

2018 ◽  
Vol 1 (2) ◽  
pp. 144-152
Author(s):  
It Jamilah ◽  
Nunuk Priyani ◽  
Maretta Fitriani Silaban
Keyword(s):  
Stainless Steel ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Male Flower ◽  
Probiotic Properties ◽  
Food Pathogens ◽  
Palm Juice ◽  
Simulated Condition

Palm juice or so called Nira in North Sumatera, is a liquid produced from the base of the male flower bunches from sugar palm or Aren (Arenga pinnata L.). Nira contain sugar and other nutritional components that are suitable for the growth of microorganisms; one of which lactic acid bacteria (LAB). The purpose of this study was to isolate LABs that could inhibit growth of food pathogenic bacteria and to evaluate their potencies as probiotic candidates. Evaluation on probiotic properties were obtained from: - Antagonisms assay against representative food pathogens (Salmonella typhimurium, Staphylococcus aureus and Escherichia coli), - Survivability within simulated gastrointestinal tract (Gastric pH (2.0), - Intestinal pH (7.2), - Bile salts (0.5% oxgall), and - ability to form biofilm on the surface of solid stainless steel. Sixteen LABs were isolated and only six isolates had showed antagonisms against food pathogens. Five LABs namely MF5, MF10, MF11, MF14 and MF15 were able to survive in simulated condition of gastrointestinal tract and to form biofilm on the surface of solid stainless steel. The results showed prospective aspects of LABs as local probiotic candidates.

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

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

scholarly journals In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

Isolation of lactic acid bacteria from chickens that demonstrate probiotic properties of autoaggregation and coaggregation with Salmonella enteritidis

2007 ◽  
Vol 2007 ◽  
pp. 104-104
Author(s):  
S Savvidou ◽  
J. Beal ◽  
P. Brooks
Keyword(s):  
Small Intestine ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Probiotic Properties ◽  
Pathogenic Microorganisms ◽  
Poultry Products ◽  
Salmonella Infections ◽  
Live Bird

The association of salmonella infections with the consumption of poultry products and the fact that in the live bird the Salmonella carriage is mainly asyptomatic have led to a demand for finding ways of preventing infection of commercially reared poultry and product contamination (Revolledo et al., 2006). One approach is the use of probiotics. The probiotic properties of lactic acid bacteria have been widely studied. Their capacity for adhesion to mucus, ability to autoaggregate and potential for coaggregation with pathogenic bacteria are potential mechanisms for providing a competitive advantage in the intestinal microbiota (Ghadban et al, 2002) and forming a barrier that prevents colonization of pathogenic microorganisms (Kos et al, 2003). In this study, a total of 53 lactic acid bacteria (LAB) were isolated from the contents of the crop, caecum and small intestine, and from the mucosa of the crop, jejunum and ileum of three organically farmed chickens, were examined for autoaggregation and coaggregation with Salmonella enteritidis.

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

Autochthonous lactic acid bacteria isolated from pig faeces in Thailand show probiotic properties and antibacterial activity against enteric pathogenic bacteria

2018 ◽  
Vol 119 ◽  
pp. 208-215 ◽  
Author(s):  
Wandee Sirichokchatchawan ◽  
Puwiya Pupa ◽  
Prasert Praechansri ◽  
Nutthee Am-in ◽  
Somboon Tanasupawat ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Probiotic Properties

scholarly journals In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

2019 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Lactobacillus Paracasei ◽  
Steel Plates ◽  
Probiotic Properties ◽  
Sequence Comparisons

AbstractProbiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluatein vitroprobiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermentedTeff injeradough,ErgoandKochoproducts. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35-97.11% and 38.40-90.49% survival rate at pH values (2, 2.5 and 3) for 3 and 6 h in that order. The four acid tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt tolerant LAB isolates were found inhibiting some foodborne test pathogenic bacteria to varying degrees. All acid-and-bile tolerant isolates displayed varying sensitivity to different antibiotics. Thein vitroadherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged toLactobacillusspecies were identified to strain level using 16S rDNA gene sequence comparisons and namely wereLactobacillus plantarumstrain CIP 103151,Lactobacillus paracaseisubsp. tolerans strain NBRC 15906,Lactobacillus paracaseistrain NBRC 15889 andLactobacillus plantarumstrain JCM 1149. The fourLactobacillusstrains were found to have potentially useful to produce probiotic products.

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