Probiotic lactic acid bacteria from traditional fermented foods : isolation and inhibition of pathogenic bacteria
Suppasil Maneerat, D. of Industrial Biotech., F. of Agro-Industry, PSU.
Sirilak Phanyosaranya, B.Sc. Student, PSU.
Wanasin Rojanawongchai, B.Sc. Student, PSU.
Grant : Prince of Songkla University
Presented : The World Congress on Biotechnology and the 11th International Biotechnology
Symposium and Exhibition, 3-8 September 2000, ICC, Berlin, Germany
Key words : probiotic, lactic acid bacteria, fermented food, isolation, inhibition
The fermented food is a source of various bacteria, especially lactic acid bacteria. Mankind
and animal have gained several benefits from lactic acid bacteria. Isolation of acid-producing bacteria from traditional fermented foods including Nham, Plapangdang, Kungsom, Sai-krok-esan, Plara, Normaidong and Pakseindong was carried out. From 108 isolates tested, 91 isolates were identified as lactic acid bacteria. Probiotic properties such as bile salt and low pH tolerant as well as inhibitory effect against human pathogen, particularly Staphylococcus aureus were studied. Sixty eight isolates (10 isolates from Plapangdang, 7 isolates from Nham, 8 isolates from Pakseindong, 8 isolates fom Kungsom, 9 isolates from Normaidong, 17 isolates from Plara and 9 isolates from Sai-krok-esan) were able to grow in bile salt medium. Fifty six isolates (10 isolates from Plapangdang, 7 isolates from Nham, 7 isolates from Pakseindong, 8 isolates from Kungsom, 9 isolates from Normaidong, 8 isolates from Plara and 7 isolates from Sai-krok-esan) were tolerant at low pH (1.5, 2 and 3) for up to 5 hours. Eighteen isolates (5 isolates from Plapangdang, 4 isolates from Nham, 4 isolates from Pak-seindong, 1 isolates from Kungsom, 1 isolates from Normaidong, 2 isolates from Plara and 1 isolates from Sai-krok-esan) inhibited S. aureus and were identified as Lactobacillus sp. (homofermentative).
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