Isolation and Selection of Lactic Acid Bacteria as Starter for Pla-som Preparation
Article Sidebar
Main Article Content
Abstract
Isolation and selection of lactic acid bacteria from Pla-som samples produced by the community enterprise for aquatic animal processing in Ban Buenaiyamu, Su-ngai padi District, Narathiwat province. A total of 7 bacteria isolates were obtained. All isolates were Gram-positive, consisting of rods and cocci. Six isolates were able to produce catalase enzymes, while one isolate did not show catalase activity. Sequence analysis and comparison with the NCBI database revealed that isolates PL-B1, PL-C2, and PL-T4 were identified as Staphylococcus piscifermentans, PL-C1 as Staphylococcus carnosus, and PL-T3 was identified as Lactobacillus acidipiscis. Subsequently, the antibacterial activity against the test bacteria was evaluated using the disk diffusion method. Isolate PL-T3 demonstrated inhibitory effects against test 3 strains, including Bacillus subtilis TISTR 2011, Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923, with inhibition zone diameters of 10.30±0.15, 10.10±0.10 and 8.30±0.57 mm, respectively. This study investigates the efficiency of a mixed starter culture containing 0.5% (w/v) Lactobacillus acidipiscis (PL-T3) and 0.5% (w/v) Lactobacillus plantarum TISTR 854 in the fermentation of Pla-som, compared to natural fermentation over a 14-day period. Pla-som fermented with mixed starter cultures was found to be fermented more rapidly than that fermented with natural fermentation. The maximum lactic acid content was 5.41± 0.05% (v/v) and 4.14± 0.06% (v/v), respectively.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
Tharmabalan, R.T., Rusli, S.A., Lo, R., Saidin, N.F.B. and Basar, Z. (2025). From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products. Journal of Ethnic Foods. 12(18): 1-16. doi:10.1186/s42779-025-00278-2.
Phutubtim, N. and Saejung, W. (2016). Selection of lactic acid bacteria and using as a starter culture in Thai traditional fermented fish (Pla-Som). Thai Science and Technology Journal. 24(6): 952-967. (in Thai).
Siripornkiti, W. (2020). Effects of carbohydrates and storage temperatures on the quality of fermented fish stick (Pla-Som). Fisheries Industrial Technology Research and Development Division, Department of Fisheries (pp. 1-29). https://www.fisheries.go.th/ local/file_document /20200928154550_1_file.pdf
Hongsachart, P. (2016). Isolation and determination of antimicrobial activity of lactic acid bacteria from fermented fish product, Pla-Som. KKU Science Journal. 44(2): 318-330. (in Thai).
Cai, H., Tao, L., Zhou, X., Liu, Y., Sun, D., Ma, Q., Yu, Z. and Jiang, W. (2024). Lactic acid bacteria in fermented fish: enhancing flavor and ensuring safety. Journal of Agriculture and Food Research. 16: 1-13. doi:10.1016/j.jafr.2024.101206.
Department of fisheries. (2023). Fish production in Thailand. Ministry of Agriculture and Cooperatives, [Online] Available from https://www.oae.go.th/home/jobs.htm. [Accessed August 12, 2025]. (in Thai).
Sanpa, S., Sanpa, S. and Suttajit, M. (2019). Lactic acid bacteria isolate from Pla-som, their antimicrobial activities and fermentation properties in Pla-som. Journal of Food Health and Bioenvironmental Science. 12(1): 36-43. doi:10.6133/apjcn.201903/PP.0008.
Rahman, Md. S., Emon, D.D., Nupur, A.H., Mzumder, Md. A.R., Iqbal, A. and Alim, Md. A. (2024). Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based symbiotic yogurt with isolated bacteria. Applied Food Research. 4(2): 1-9. doi:10.1016/j.afres.2024.100457.
Meidong, R., Suksawat, P. and Thipsing, S. (2021). Screening of lactic acid bacteria with potential properties from fermented food products. Advanced Science Journal. 21(1): 102-118.
Belleggia, L. and Osimani, A. (2023). Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: a literature review. Food Research International. 172: 1-52. doi:10.1016/j.foodres.2023.113112.
Vangpikul, S. and Itsaranuwat, P. (2021). Isolation and selection of lactic acid bacteria with potential probiotics from traditional Thai local pickle products. RMUTSB Academic Journal. 9(2): 150-163. (in Thai).
Zhao, J., Zhao, J., Zang, J., Peng, C., Li, Z. and Zhang, P. (2024). Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented source meat. Frontier in Microbiology. 15: 1-12. doi:10.3389/fmicb.2024.1421285.
Chemama, T., Pumas, C., Tragoolpua, Y. and Thongwai, N. (2020). Feasibility study for D-lactic acid production from Thai rice by Leuconostoc pseudomesenteroides TC49 and D-lactic acid purification. Chiang Mai Journal of Science. 47(3): 403-417. (in Thai).
De Vos, P., Garrity, G.M., Jones, D., Krieg, N.R., Ludwig, W., Rainey, F.A., Schleifer, K., and Whitman, W.B. (Eds.). (2009). Bergey’s manual of systematic bacteriology (3rd ed.). Springer. New York.
Champagne, C.P., Gardner, N., Brochu, E. and Beaulieu, Y. (1991). The freeze-drying of lactic acid bacteria. A review. Canadian Institute of Food Science and Technology Journal. 24(3-4): 118-128. doi:10.1016/S0315-5463(91)70034-5.
AOAC. (1990). Official methods of analysis of the association of official analytical chemists (15th). USA: The Association of Official Analytical Chemists.
Tanasupawat, S., Hashimoto, Y., Ezaki, T., Kozaki, M. and Komakata, K. (1992). Staphylococcus piscifermentans sp. nov., from fermented fish in Thailand. International Journal of Systematic Bacteriology. 42(4): 577-581.
Tanasupawat, S., Shida, O., Okada, S. and Komakata, K. (2000). Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand. International Journal of Systematic and Evolutionary Microbiology. 50: 1479-1485.
Paderson, C.S. and Albury, M.N. (1969). The sauerkraut fermentation (Bulletin No. 824, pp. 824-857). New York State Agricultural Experiment Station. https://ecommons.cornell.edu /bitstream/handle/1813/4794/bulletin824.pdf?sequence=1
De Vuyst, L. and Vandamme, E. (1994). Lactic acid bacteria and bacteriocins: their practical importance. In L. De Vuyst & E. Vandamme (Eds.), Bacteriocins of lactic acid bacteria: Microbiology, genetics and applications (pp. 1–11). doi:10.1007/978-1-4615-2668-1_1.
Sanam, M., Detha, A.I.R. and Rohi, N.K. (2022). Detection of antibacterial activity of lactic acid bacteria, isolated from Sumba mare’s milk, against Bacillus cereus, Staphylococcus aureus, and Escherichia coli. Journal of Advanced Veterinary and Animal Research. 9(1): 53-58. doi:10.5455/javar.2022.i568.
Ren, D., Zhu, J., Gong, S., Liu, H. and Yu, H. (2018). Antimicrobial characteristics of lactic acid bacteria isolated from homemade fermented foods. BioMed Research International. 2018: 1-9. doi:10.1155/2018/5416725.
Cha, Y.J. and Yu, D. (2024). Health benefits and functions of salt-fermented fish. Journal of Ethnic Foods. 11(34): 1-17. doi:10.1186/s42779-024-00251-5.
Saithong, P., Panthavee, W., Boonyaratanakornkit, M. and Sikkhamondhol, C. (2010). Use of a starter culture of lactic acid bacteria in Plaa-som, a Thai fermented fish. Journal of Bioscience and Bioengineering. 110(5): 553-557. doi:10.1016/j.jbiosc.2010.06.004.
Riebroy, S., Benjakul, S. and Visessanguan, W. (2008). Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starter. Journal of Food Microbiology. 41(4): 569-580. doi:10.1016/j.lwt.2007.04.014.
Chaikum, P., Bua-aui, N. and Kreungngern, D. (2017). Some attributes of Plaa-som containing various Thai native rice cultivars. The Golden Teak: Science and Technology Journal. 4(2): 23-34. (in Thai).
