Isolation and selection of lactic acid bacteria with potential probiotics from traditional Thai local pickle products
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Abstract
Probiotics are living microorganisms that benefit the host by adjusting the balance of microorganisms in the intestinal system. This research aims to isolate and screen the lactic acid bacteria (LAB) that have probiotic potential from Thai traditional pickles. The results showed that 30 Gram-positive bacterial isolates were obtained and 20 isolates among them were identified as catalase-negative bacteria. The results of the probiotic properties characterization of isolated bacteria indicated that there were 9 isolates (SF1, SF2, SF3, GF1, GF2, MF3, MF4, MF5, and MF6) that can withstand the acid and bile in the gastrointestinal tract, and 7 of them were able to digest both primary (sodium glycolate) and secondary bile salts (sodium taurodeoxycholate). The results of the antibacterial activity against pathogenic bacteria of those 7 isolates were evaluated. It was found that all 7 isolates were able to inhibit the growth of Escherichia coli and Bacillus cereus, whereas none of them was capable of inhibiting the growth of Staphylococcus aureus. The result of bacterial adhesion property on the intestinal mucosa (mucin) showed that only 4 isolates (SF1, SF2, GF1, and GF2) were able to adhere to mucin. The results of bacterial identification using DNA sequencing indicated that SF1 and SF2 isolated from pickled spring onion were Lactobacillus plantarum HL-12 (100% identity), and GF1 and GS2 isolated from pickled mustard green were L. fermentum NBRC 15885 (100% identity). The isolated LAB from this research could be developed to be a starter for local pickle food products to increase the value of the product for community.
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Published manuscript are the rights of their original owners and RMUTSB Academic Journal. The manuscript content belongs to the authors' idea, it is not the opinion of the journal's committee and not the responsibility of Rajamangala University of Technology Suvarnabhumi
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