Lactobacillus plantarum Strains from Fermented Vegetables as Potential Probiotics

Authors

  • Wanticha Lapsiri Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Sunee Nitisinprasert Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Penkhae Wanchaitanawong Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

Lactobacillus plantarum, aggregation, cell surface hydrophobicity, antimicrobial activity, gastrointestinal tract tolerance

Abstract

The present study was conducted in order to evaluate the probiotic properties of 13 strains of Lactobacillus plantarum. All strains exhibited adhesion ability by autoaggregation and cell hydrophobicity determination. Six strains succeeded in exhibiting positive coaggregation with Escherichia coli O157:H7 DMST 12743 and Salmonella Typhimurium ATCC 13311. All strains were resistant to clindamycin, kanamycin, ciprofloxacin, streptomycin, cepfoxitin, oxacillin and vancomycin but susceptible to chloramphenicol, rifampin and penicillin. Most strains exhibited antimicrobial activity against the pathogens by the spot-on-lawn method. Seven strains could display moderate acid tolerance and high bile tolerance. Moreover, four strains showed heat tolerance, with survival rates exceeding 80% at 65 °C for 30 min. Based on the probiotic criteria, L. plantarum TISTR 2075 had good potential as a probiotic for further food applications.

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Published

2011-12-30

How to Cite

Wanticha Lapsiri, Sunee Nitisinprasert, and Penkhae Wanchaitanawong. 2011. “Lactobacillus Plantarum Strains from Fermented Vegetables As Potential Probiotics”. Agriculture and Natural Resources 45 (6). Bangkok, Thailand:1071-82. https://li01.tci-thaijo.org/index.php/anres/article/view/245357.

Issue

Vol. 45 No. 6 (2011): November-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.