Pannapa Powthong
Faculty of Medical Technology, Rangsit University, Pathumthanee-12000, Thailand
Pattra Suntornthiticharoen
Department of Medical Sciences, Faculty of Science, Rangsit University, Pathumthanee-12000, Thailand
ABSTRACT
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.
PDF References Citation
How to cite this article
Pannapa Powthong and Pattra Suntornthiticharoen, 2015. Isolation, Identification and Analysis of Probiotic Properties of Lactic Acid Bacteria from Selective Various Traditional Thai Fermented Food and Kefir. Pakistan Journal of Nutrition, 14: 67-74.
DOI: 10.3923/pjn.2015.67.74
URL: https://scialert.net/abstract/?doi=pjn.2015.67.74
DOI: 10.3923/pjn.2015.67.74
URL: https://scialert.net/abstract/?doi=pjn.2015.67.74
REFERENCES
- Adams, M. and R. Mitchell, 2002. Fermentation and pathogen control: A risk assessment approach. Int. J. Food Microbiol., 79: 75-83.
CrossRefDirect Link - Corcoran, B.M., R.P. Ross, G.F. Fitzgerald and C. Stanton, 2004. Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances. J. Appl. Microbiol., 96: 1024-1039.
CrossRefPubMedDirect Link - Delgado, A., D. Brito, P. Fevereiro, C. Peres and J.F. Marques, 2001. Antimicrobial activity of L. plantarum, isolated from a traditional lactic acid fermentation of table olives. Lait, 81: 203-215.
CrossRefDirect Link - Delgado, A., D. Brito, C. Peres, F. Noe-Arroyo and A. Garrido-Fernandez, 2005. Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration. Food Microbiol., 22: 521-528.
CrossRefDirect Link - De Vuyst, L. and F. Leroy, 2007. Bacteriocins from lactic acid bacteria: Production, purification and food applications. J. Mol. Microbiol. Biotechnol., 13: 194-199.
CrossRefDirect Link - Diniz, R.O., L.K. Garla, J.M. Schneedorf and J.C. Carvalho, 2003. Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix. Pharmacol. Res., 47: 49-52.
CrossRef - Dunne, C., L. O'Mahony, L. Murphy, G. Thornton and D. Morrissey et al., 2001. In vitro selection criteria for probiotic bacteria of human origin: Correlation with in vivo findings. Am. J. Clin. Nutr., 73: 386s-392s.
PubMedDirect Link - Florez, A.B., S. Delgado and B. Mayo, 2005. Antimicrobial susceptibility of lactic acid bacteria isolated from a cheese environment. Can. J. Microbiol., 51: 51-58.
CrossRefPubMedDirect Link - Gardiner, G.E., E. O'Sullivan, J. Kelly, M.A.E. Auty and G.F. Fitzgerald et al., 2000. Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L-salivarius strains during heat treatment and spray drying. Applied Environ. Microbiol., 66: 2605-2612.
CrossRef - Gharaei-Fathabad, E. and M. Eslamifar, 2011. Isolation and applications of one strain of Lactobacillus paraplantarum from tea leaves (Camellia sinensis). Am. J. Food Technol., 6: 429-434.
CrossRef - Gotcheva, V., E. Hristozova, T. Hristozova, M. Guo, Z. Roshkova and A. Angelov, 2002. Assessment of potential probiotic properties of lactic acid bacteria and yeast strains. Food Biotechnol., 16: 211-225.
CrossRefDirect Link - Holzapfel, W.H., R. Geisen and U. Schillinger, 1995. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol., 24: 343-362.
CrossRefDirect Link - Ljungh, A. and T. Wadstrom, 2006. Lactic acid bacteria as probiotics. Curr. Issues Intest. Microbiol., 7: 73-89.
PubMed - Liu, J.R., S.Y. Wang, M.J. Chen, H.L. Chen, P.Y. Yueh and C.W. Lin, 2006. Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. Br. J. Nutr., 95: 939-946.
CrossRefDirect Link - Ogunbanwo, S.T., A.I. Sanni and A.A. Onilude, 2003. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. Afr. J. Biotechnol., 2: 219-227.
Direct Link - Oliveira, R.B.P., A.D.L. Oliveira and M.B.A. Gloria, 2008. Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity. Braz. J. Microbiol., 39: 368-374.
CrossRefDirect Link - Ouwehand, A.C., P.V. Kirjavainen, C. Shortt and S. Salminen, 1999. Probiotics: Mechanisms and established effects. Int. Dairy J., 9: 43-52.
CrossRefDirect Link - Ouwehand, A.C., S. Salminen and E. Isolauri, 2002. Probiotics: An overview of beneficial effects. Antonie Van Leeuwenhoek, 82: 279-289.
PubMedDirect Link - Rodrigues, K., C.L. Gaudino, J.T. Carvalho, J. Evangelista and J.M. Schneedorf, 2005. Antimicrobial and healing activity of kefir and kefiran extract. Int. J. Antimicrobial. Agents, 25: 404-408.
Direct Link - Rosenberg, M., D. Gutnick and E. Rosenberg, 1980. Adherence of bacteria to hydrocarbons: A simple method for measuring cell-surface hydrophobicity. FEMS Microbiol. Lett., 9: 29-33.
CrossRefDirect Link - Salminen, S., A. Ouwehand, Y. Benno and Y.K. Lee, 1999. Probiotics: How should they be defined? Trends Food Sci. Technol., 10: 107-110.
CrossRefDirect Link - Schillinger, U. and F.K. Lucke, 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Applied Environ. Microbiol., 55: 1901-1906.
Direct Link - Silva, K.R., S.A. Rodrigues, L.X. Filho and A.S. Lima, 2009. Antimicrobial activity of broth fermented with kefir grains. Applied Biochem. Biotechnol., 152: 316-325.
CrossRefDirect Link - Siripornadulsil, W., S. Tasaku, J. Buahorm and S. Siripornadulsil, 2014. Probiotic properties of lactic acid bacteria isolated from fermented food. Int. J. Biol. Vet. Agric. Food Eng., 8: 364-366.
Direct Link - Tambekar, D.H. and S.A. Bhutada, 2010. An evaluation of probiotic potential of Lactobacillus sp. from milk of domestic animals and commercial available probiotic preparations in prevention of enteric bacterial infections. Recent Res. Sci. Technol., 2: 82-88.
Direct Link - Yateem, A., M.T. Balba, T. Al-Surrayai, B. Al-Mutairi and R. Al-Daher, 2008. Isolation of lactic acid bacteria with probiotic potential from camel milk. Int. J. Dairy Sci., 3: 194-199.
CrossRefDirect Link - Vinderola, C.G., J. Duarte, D. Thangavel, G. Perdigon, E. Farnworth and C. Matar, 2005. Immunomodulating capacity of kefir. J. Dairy Res., 72: 195-202.
CrossRefDirect Link