In Vitro Assessment of Probiotic Properties in Lactobacillus Strains Isolated from Traditionally Fermented Thai Foods

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Supachai Nitipan Kantida Boonloy Hudadini Da-oh Jirawut Permpool Pramaun Saithong

Abstract

        Traditionally fermented Thai foods are good sources for Lactobacilli isolation due to these food types include a wide variety of ingredients. A total of 82 Lactobacillus strains were preliminarily isolated from Pla-Som, Pla-Duk-Ra, Pla-Pang-Dang, Kung-Som, and Nham-Hed-Nang-Fa. Their 16S rDNA sequences showed homology to L. plantarum, L. lactis, L. amylovorus, L. casei, L. acidophilus, L. farciminis, and L. graminis. Gastrointestinal tract experimental found 10 isolates that can survive at pH 2.5 and 0.9% bile salt concentration. Remaining 4 isolates of L. plantarum (LpWP48/12, LpNH48/12) and L. acidophilus (LacKS48/15, LacWP48/22) had antagonistic activity against human pathogens including Staphylococcus aureus (TISTR 746), Escherichia coli (TISTR 527), Pseudomonas aeroginosa (TISTR 357), Salmonella Typhi, and Shigella dysentery. All four isolates were resistant to streptomycin, cefotetan, nalidixic acid, vancomycin, kanamycin, and methicillin. PCR analysis revealed positive identification of the bsh, atpD and mapA genes. The virulence-related genes cylA, ace, esp and gelE were found to be absent. As a result, L. plantarum (LpWP48/12 and LpNH48/12) and L. acidophilus (LacKS48/15 and LacWP48/22) showed potential as probiotic candidates and were safe to use as starter culture.


Keywords: Lactic acid bacteria, Probiotics, Lactobacillus plantarum, Lactobacillus acidophilus, Traditionally fermented Thai food

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How to Cite
NITIPAN, Supachai et al. In Vitro Assessment of Probiotic Properties in Lactobacillus Strains Isolated from Traditionally Fermented Thai Foods. Naresuan University Journal: Science and Technology (NUJST), [S.l.], v. 30, n. 2, p. 11-23, aug. 2021. ISSN 2539-553X. Available at: <https://www.journal.nu.ac.th/NUJST/article/view/Vol-30-No-2-2022-11-23>. Date accessed: 18 jan. 2022.