Characterization of probiotic bacteria isolated from fermented foods
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Abstract
Many strains of lactic acid bacteria (LAB) have probiotic properties that can promote consumers’ health. This study aims to find LAB having probiotic properties. Ten isolates of LAB isolated from fermented foods including Nham, Pla Som and fermented vegetable were tested for their tolerance to acid and to bile salt, considered to be major probiotic properties. It was found that LAB F1, isolated from Pla Som, was the most tolerant isolate to acid at pH 2 and to bile salt at the concentration of 2%. Furthermore, the study showed that the LAB isolate had antimicrobial ability against Escherichia coli O157:H7 ATCC 43895 and Staphylococcus aureus ATCC 25923. When the LAB F1 was subjected to the identification by using 16S rDNA sequence analysis, it was found that its 16S rDNA sequence showed 99% homology to that of Lactobacillus plantarum strain JCM 1149 (accession number NR_115605.1). LAB with probiotic properties obtained from this study can be further characterized in order to utilize it in the future.
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References
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