Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Fermented Fish


Chayaphon Sriphannam Aksarakorn Kummasook


         The present study describes the potential probiotic lactic acid bacteria isolated from fermented fish. A total of 23 isolates of lactic acid bacteria were purified using MRS medium. All the isolates were assessed for tolerance to low pH. It was observed that only 4 isolates (UP2, UP9, UP16, and UP20) could survive at pH 2. These isolates further evaluated in vitro for bile salts tolerance, NaCl tolerance, phenol tolerance, antagonistic activity, b-Galactosidase production, and cell surface hydrophobicity. Based on results, all selected isolates possessed a b-galactosidase and showed an ability to tolerate in bile salt, NaCl, and phenol. Among 4 selected LABs, isolates UP 20 and UP2 showed the higher cell hydrophobicity as 81% and 68.8%, respectively. These results indicate that isolate UP20 and UP2 might be useful as probiotics. However, further studies may be performed to confirm their potential health benefits and applications.

Keywords: probiotic properties, lactic acid bacteria, fermented fish  


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Research Articles


How to Cite
SRIPHANNAM, Chayaphon; KUMMASOOK, Aksarakorn. Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Fermented Fish. Naresuan University Journal: Science and Technology (NUJST), [S.l.], v. 28, n. 1, p. 105-115, feb. 2020. ISSN 2539-553X. Available at: <http://www.journal.nu.ac.th/NUJST/article/view/Vol-8-No-1-2020-105-115>. Date accessed: 28 feb. 2020. doi: https://doi.org/10.14456/nujst.2020.10.