Isolation of lactic acid bacteria with probiotic potential from fermented foods

Warasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham

卷:39

Parichat Phumkhachorn¹ 

[1] Assistant Professor, Department of Biological Science, Faculty of Science, Ubon Ratchathani University, Ubon Ratchathani 34190 Thailand;

关键词: lactic acid bacteria;    probiotics;    fermented foods;   

DOI  :  

来源: DOAJ

【 摘 要 】

Many strains of lactic acid bacteria (LAB) have probiotic properties that can promote consumers’ health. This study aims to find LAB having probiotic properties. Ten isolates of LAB isolated from fermented foods including Nham, PlaSom and fermented vegetables were tested for their tolerance to acid and to bile salt, considered to be major probiotic properties. It was found that LAB F1, isolated from Pla Som, was the most tolerant isolate to acid at pH 2 and to bile salt at the concentration of 2%. Furthermore, the study showed that the LAB isolate had antimicrobial ability against Escherichia coli O157:H7 ATCC 43895 and Staphylococcus aureus ATCC 25923. When LAB F1 was identified using16S rDNA sequence analysis, it was found that its16S rDNA sequenceshowed99% homology to that of Lactobacillusplantarum strain JCM 1149 (accession number NR_115605.1). LAB with probiotic properties obtained from this study can be further characterized in order to utilize it in the future.

【 授权许可】

Unknown