Preliminary Screening and Selection of Lactic Acid Bacteria with Potential Probiotic Properties from Fermented Meat Products
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Published:
Aug 31, 2016
Keywords:
selection screening lactic acid bacteria probiotic fermented meat products
Main Article Content
Abstract
The aims of this study were preliminary screen and select for preliminary property of potential
probiotic lactic acid bacteria (LAB) isolated from fermented meat products. The LABs were isolated from
fermented meat products 42 samples such as pork Nham, chicken Nham, beef Nham and fermented
sausages that in Bangkok ’s local markets. Among 325 LAB isolates obtained, 237 isolates (72.92%) and
17 isolates (5.23 %) showed excellent and well growth rate, respectively. The antibacterial activity of LABs
against 4 pathogenic bacteria namely, Staphylococcus aureus, Listeria monocytogenes, Salmonella
Typhimurium and Escherichia coli, was detected by agar spot test. The growth of all pathogens was
inhibited by 26 LAB isolates (10.24%). In acid condition at pH 3 and 4, the 3 and 26 LAB isolates survived
in range of 101 - 102 and 101 – 104 cfu/ml, respectively. However, all LAB isolates tolerated and grew in 0.3,
0.6 and 1% bile salt conditions. The 8 LAB isolates tolerated at pH 2-3 condition and grew more than 60%
in 1% bile salt condition that are preliminary probiotic property. These LABs are suitable probiotic culture
for application in fermented meat products.
Article Details
How to Cite
ตังวัชรินทร์ ผ., นิธิสันถวะคุปต์ จ., & สุขสุแพทย์ ก. (2016). Preliminary Screening and Selection of Lactic Acid Bacteria with Potential Probiotic Properties from Fermented Meat Products. King Mongkut’s Agricultural Journal, 34(2), 67–76. retrieved from https://li01.tci-thaijo.org/index.php/agritechjournal/article/view/180145
Section
Research Articles
King Mongkut's Agricultural Journal
References
ภณิดา เกื้อสุวรรณ, วิลาวัลย์ เจริญจิระตระกูล และดวงพร คันธโชติ. 2557. การคัดเลือกโปรไบโอติกแบคทีเรียแลคติกเพื่อใช้เป็นกล้า
เชื้อในการผลิตผักดอง. รายงานประชุมวิชาการเสนอผลงานระดับบัณฑิตศึกษา ครั้งที่ 15. มหาวิทยาลัยขอนแก่น. หน้า 667-676.
สมใจ ศิริโภค, ประวัติ อังประภาพรชัย, ขจีนาฏ โพธิเวชกุล และอรอนงค์ พริ้งศุลกะ. 2550. การคัดเลือกและการจัดจำแนกชนิดแบคทีเรีย
แลคติกที่สร้างแบคทีริโอซินได้จากอาหารหมัก และการศึกษาคุณสมบัติเบื้องต้นของแบคทีริโอซินที่ผลิตได้. วารสารวิทยาสาสตร์
มศว. 23: 92-114.
AOAC. 1984. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Washington DC.
Ammor, S., G. Tauveron, E. Dofour and L. Chevallier. 2006. Antibacterial activity of lactic acid bacteria against spoilage
and pathogenic bacteria isolated from the same meat small-scale facility: 1. Screening and characterization of the
antibacterial compounds. Food Control. 17 : 454-461.
Axelsson, L.T. 1993. Lactic Acid Bacteria : Classification and physiology. In Salminen, S., Ed. Von Wright, A. Lactic Acid
Bacteria. Marcel Dekker, New York.
Bao, Y., Y.C. Zhang, Y. Zhang, Y. Liu, S.Q. Wang, X.M. Dong, Y.Y. Wang and H.P. Zhang. 2010. Screen of potential probiotic
properties of Lactobacillus fermentum isolated from traditional daily products. Food Control. 21: 695-701.
Erkkilä, S. and E. Petäjä. 2000. Screening of commercial meat starter cultures at low pH and in the presence of bile salts for
potential probiotic use. Meat Sci. 55: 297-300.
GarcÍa-Ruiz, A., D.G. de LIano, A. Esteban-Fernández, T. Requena, B. Bartolomé and M.V. Moreno-Arribas. 2014. Assessment
of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol. 44: 220-225.
Hwanhlem, N., S. Buradaleng, S. Wattanachant, S. Benjakul, A. Tani and S. Maneerat. 2011. Isolation and screening of
lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food
Control. 22: 401-407.
Leroy, F., J. Verluyten and L. Vuyst. 2006. Functional meat starter cultures for improved sausage fermentation. Int. J. Food
Microbiol. 106: 270-285.
Lima, E.T., R.L.A. Filho, A.S. Okamoto, J.C. Noujaim, M.R. Barros and A.J. Crocci. 2007. Evaluation in vitro of the antagonistic
substances produced by Lactobacillus spp. isolated from chickens. Can. J. Vet. Res. 71: 103-107.
Lin, W.H., B. Yu, S.H. Jang and H.Y. Tsen, 2007. Different probiotic properties for Lactobacillus fermentum strains isolated
from swine and poultry. Anaerobe,13: 107-113.
Makras, L. and L.D. Vuyst. 2006. The in vitro inhibition of gram-negative pathogenic bacteria by bifidobacteria is caused by
the production of organic acids. Int. Dairy J. 16: 1049-1057.
Murray, J.M., M. Tavassoli, R. Al-Harithy, K.S. Sheldrick, A.R. Lehmann, A.M. Carr and F.Z. Watts. 1994. Structural and
functional conservation of the human homolog of the Schizosaccharomyces pomberad2gene, which is required for
chromosome segregation and recovery from DNA damage. Molecular Cellular Biol. 14: 4878-4888.
Noriega, L., M. Gueimonde, B. Sanchez, A. Margolles, C.G. de los ReyesGavilan. 2004. Effect of the adaptation to high bile
salts concentrations on glycosidic activity, survival at low PH and cross resistance to bile salts in Bifidobacterium. Int.
J. Food Microbiol. 94: 79-86.
Ruiz-Moyano, S., A. Martín, M.J. Benito, F.P. Nevado and M.D.G. Córdoba. 2008. Screening of lactic acid bacteria and
bifidobacteria for potential probiotic use in Iberian dry fermented sausages. Meat Sci. 80: 715-721.
Salminen, S., M. Deighton and S. Gorbach. 1993. Lactic Acid Bacteria. Marcel Dekker, New York.
Sanders, M.E., Walker, D.C., Walker, K.M., Aoyama, K. and T.R. Klaenhammer. 1996. Performance of commercial cultures
in fluid milk applications. J. Dairy Sci., 79: 943-955.
Schillinger, U. and F.K. Lucke. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol.
55: 1901-1906.
Shanthya, R., S. Saranya and N.H. Shenpagam. 2011. Antagonistic effects of lactobacilli on gram-negative bacteria. J.
Adv. Lab. Res. Biol. 2: 70-72.
Tharmaraj, N. and N.P. Shah. 2009. Antimicrobial effects of probiotics against selected pathogenic and spoilage bacteria
in cheese-base dips. Int. Food Res. J. 16: 261-276.
Zoumpopoulou, G., B. Foligne, K. Christodoulou, C. Grangette, B. Pot and E. Tsakalidou. 2007. Lactobacillus fermentum
ACA-DA 179 displays probiotic potential in vitro and protects against trinitrobenzene sulfonic acid (TNBS)-induced
colitis and Salmonella infection in murine models. Int. J. Food Microbiol. 121: 18-26.
เชื้อในการผลิตผักดอง. รายงานประชุมวิชาการเสนอผลงานระดับบัณฑิตศึกษา ครั้งที่ 15. มหาวิทยาลัยขอนแก่น. หน้า 667-676.
สมใจ ศิริโภค, ประวัติ อังประภาพรชัย, ขจีนาฏ โพธิเวชกุล และอรอนงค์ พริ้งศุลกะ. 2550. การคัดเลือกและการจัดจำแนกชนิดแบคทีเรีย
แลคติกที่สร้างแบคทีริโอซินได้จากอาหารหมัก และการศึกษาคุณสมบัติเบื้องต้นของแบคทีริโอซินที่ผลิตได้. วารสารวิทยาสาสตร์
มศว. 23: 92-114.
AOAC. 1984. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Washington DC.
Ammor, S., G. Tauveron, E. Dofour and L. Chevallier. 2006. Antibacterial activity of lactic acid bacteria against spoilage
and pathogenic bacteria isolated from the same meat small-scale facility: 1. Screening and characterization of the
antibacterial compounds. Food Control. 17 : 454-461.
Axelsson, L.T. 1993. Lactic Acid Bacteria : Classification and physiology. In Salminen, S., Ed. Von Wright, A. Lactic Acid
Bacteria. Marcel Dekker, New York.
Bao, Y., Y.C. Zhang, Y. Zhang, Y. Liu, S.Q. Wang, X.M. Dong, Y.Y. Wang and H.P. Zhang. 2010. Screen of potential probiotic
properties of Lactobacillus fermentum isolated from traditional daily products. Food Control. 21: 695-701.
Erkkilä, S. and E. Petäjä. 2000. Screening of commercial meat starter cultures at low pH and in the presence of bile salts for
potential probiotic use. Meat Sci. 55: 297-300.
GarcÍa-Ruiz, A., D.G. de LIano, A. Esteban-Fernández, T. Requena, B. Bartolomé and M.V. Moreno-Arribas. 2014. Assessment
of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol. 44: 220-225.
Hwanhlem, N., S. Buradaleng, S. Wattanachant, S. Benjakul, A. Tani and S. Maneerat. 2011. Isolation and screening of
lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food
Control. 22: 401-407.
Leroy, F., J. Verluyten and L. Vuyst. 2006. Functional meat starter cultures for improved sausage fermentation. Int. J. Food
Microbiol. 106: 270-285.
Lima, E.T., R.L.A. Filho, A.S. Okamoto, J.C. Noujaim, M.R. Barros and A.J. Crocci. 2007. Evaluation in vitro of the antagonistic
substances produced by Lactobacillus spp. isolated from chickens. Can. J. Vet. Res. 71: 103-107.
Lin, W.H., B. Yu, S.H. Jang and H.Y. Tsen, 2007. Different probiotic properties for Lactobacillus fermentum strains isolated
from swine and poultry. Anaerobe,13: 107-113.
Makras, L. and L.D. Vuyst. 2006. The in vitro inhibition of gram-negative pathogenic bacteria by bifidobacteria is caused by
the production of organic acids. Int. Dairy J. 16: 1049-1057.
Murray, J.M., M. Tavassoli, R. Al-Harithy, K.S. Sheldrick, A.R. Lehmann, A.M. Carr and F.Z. Watts. 1994. Structural and
functional conservation of the human homolog of the Schizosaccharomyces pomberad2gene, which is required for
chromosome segregation and recovery from DNA damage. Molecular Cellular Biol. 14: 4878-4888.
Noriega, L., M. Gueimonde, B. Sanchez, A. Margolles, C.G. de los ReyesGavilan. 2004. Effect of the adaptation to high bile
salts concentrations on glycosidic activity, survival at low PH and cross resistance to bile salts in Bifidobacterium. Int.
J. Food Microbiol. 94: 79-86.
Ruiz-Moyano, S., A. Martín, M.J. Benito, F.P. Nevado and M.D.G. Córdoba. 2008. Screening of lactic acid bacteria and
bifidobacteria for potential probiotic use in Iberian dry fermented sausages. Meat Sci. 80: 715-721.
Salminen, S., M. Deighton and S. Gorbach. 1993. Lactic Acid Bacteria. Marcel Dekker, New York.
Sanders, M.E., Walker, D.C., Walker, K.M., Aoyama, K. and T.R. Klaenhammer. 1996. Performance of commercial cultures
in fluid milk applications. J. Dairy Sci., 79: 943-955.
Schillinger, U. and F.K. Lucke. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol.
55: 1901-1906.
Shanthya, R., S. Saranya and N.H. Shenpagam. 2011. Antagonistic effects of lactobacilli on gram-negative bacteria. J.
Adv. Lab. Res. Biol. 2: 70-72.
Tharmaraj, N. and N.P. Shah. 2009. Antimicrobial effects of probiotics against selected pathogenic and spoilage bacteria
in cheese-base dips. Int. Food Res. J. 16: 261-276.
Zoumpopoulou, G., B. Foligne, K. Christodoulou, C. Grangette, B. Pot and E. Tsakalidou. 2007. Lactobacillus fermentum
ACA-DA 179 displays probiotic potential in vitro and protects against trinitrobenzene sulfonic acid (TNBS)-induced
colitis and Salmonella infection in murine models. Int. J. Food Microbiol. 121: 18-26.
