Open Access
Open access
American Institute of Mathematical Sciences (AIMS)
AIMS Microbiology
,  volume 7 ,  issue 4 ,  pages 431-446

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

Sunisa Suwannaphan 1
1
 
Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, 13000, Thailand | 
Publication type: Journal Article
Publication date: 2021-11-08
American Institute of Mathematical Sciences (AIMS)
scimago Q2
wos Q2
SJR: 0.761
CiteScore: 4.9
Impact factor: 4.1
ISSN: 24711888
Microbiology (medical)
Microbiology
Abstract
<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>
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Suwannaphan S. Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food // AIMS Microbiology. 2021. Vol. 7. No. 4. pp. 431-446.
GOST all authors (up to 50) Copy
Suwannaphan S. Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food // AIMS Microbiology. 2021. Vol. 7. No. 4. pp. 431-446.
RIS |
Cite this
RIS Copy
TY - JOUR
DO - 10.3934/microbiol.2021026
UR - http://www.aimspress.com/article/doi/10.3934/microbiol.2021026
TI - Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food
T2 - AIMS Microbiology
AU - Suwannaphan, Sunisa
PY - 2021
DA - 2021/11/08
PB - American Institute of Mathematical Sciences (AIMS)
SP - 431-446
IS - 4
VL - 7
PMID - 35071941
SN - 2471-1888
ER -
BibTex |
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BibTex (up to 50 authors) Copy
@article{2021_Suwannaphan,
author = {Sunisa Suwannaphan},
title = {Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food},
journal = {AIMS Microbiology},
year = {2021},
volume = {7},
publisher = {American Institute of Mathematical Sciences (AIMS)},
month = {nov},
url = {http://www.aimspress.com/article/doi/10.3934/microbiol.2021026},
number = {4},
pages = {431--446},
doi = {10.3934/microbiol.2021026}
}
MLA
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MLA Copy
Suwannaphan, Sunisa. “Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food.” AIMS Microbiology, vol. 7, no. 4, Nov. 2021, pp. 431-446. http://www.aimspress.com/article/doi/10.3934/microbiol.2021026.