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Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture
The objective of this research was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from fermented Pak-Sian, a traditional Thai food in the northeastern region of Thailand (Kalasin, Sakon Nakhon, Maha Sarakham, and Khon Kaen Provinces). A total of 61 LAB isolates isolated...
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| Published in: | Current microbiology 2021-07, Vol.78 (7), p.2695-2707 |
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| creator | Pumriw, Supaporn Luang-In, Vijitra Samappito, Wannee |
| description | The objective of this research was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from fermented Pak-Sian, a traditional Thai food in the northeastern region of Thailand (Kalasin, Sakon Nakhon, Maha Sarakham, and Khon Kaen Provinces). A total of 61 LAB isolates isolated from selective MRS agar were screened by SDS-PAGE and identified by 16S rDNA analysis. Seventeen bacterial strains were found consisting of
Pediococcus pentosaceus
(6 strains)
Lactiplantibacillus plantarum
(5 strains),
Levilactobacillus brevis
(1 strain),
Lactobacillus fermentum
(3 strains), and
Weissella cibaria
(2 strains). A PH tree grouped 17 LAB strains into 5 clusters with three clusters only recorded from Sakon Nakhon Province. All strains were tested for probiotic properties. Results showed that 14 strains had the ability to resist pH 2.5 as resistant to bile salts and survive in gastric juices and the intestinal tract. LAB demonstrated antimicrobial activity against 4 pathogens:
Staphylococcus aureus
TISTR746,
Salmonella typhimurium
TISTR1472,
Escherichia coli
ATCC25922, and
Bacillus cereus
TISTR1449. Most LAB strains were resistant to all antibiotics tested, while some
Lactobacillus
strains were moderately susceptible to chloramphenicol, rifampicin, and ampicillin. None of the 14 strains produced biogenic amine and eight showed no hemolysis activity, indicating the safety of these strains. These 8 strains were selected to determine mucin adhesion capacity.
Lactobacillus fermentum
SK324 and
Levilactobacillus brevis
SK335 showed the highest adhesion capacity of 2.39 and 2.34%, respectively. These two strains showed promise as alternative starter cultures to improve probiotic health benefits of local fermented Pak-Sian products as a functional food. |
| doi_str_mv | 10.1007/s00284-021-02521-w |
| format | article |
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Pediococcus pentosaceus
(6 strains)
Lactiplantibacillus plantarum
(5 strains),
Levilactobacillus brevis
(1 strain),
Lactobacillus fermentum
(3 strains), and
Weissella cibaria
(2 strains). A PH tree grouped 17 LAB strains into 5 clusters with three clusters only recorded from Sakon Nakhon Province. All strains were tested for probiotic properties. Results showed that 14 strains had the ability to resist pH 2.5 as resistant to bile salts and survive in gastric juices and the intestinal tract. LAB demonstrated antimicrobial activity against 4 pathogens:
Staphylococcus aureus
TISTR746,
Salmonella typhimurium
TISTR1472,
Escherichia coli
ATCC25922, and
Bacillus cereus
TISTR1449. Most LAB strains were resistant to all antibiotics tested, while some
Lactobacillus
strains were moderately susceptible to chloramphenicol, rifampicin, and ampicillin. None of the 14 strains produced biogenic amine and eight showed no hemolysis activity, indicating the safety of these strains. These 8 strains were selected to determine mucin adhesion capacity.
Lactobacillus fermentum
SK324 and
Levilactobacillus brevis
SK335 showed the highest adhesion capacity of 2.39 and 2.34%, respectively. These two strains showed promise as alternative starter cultures to improve probiotic health benefits of local fermented Pak-Sian products as a functional food.</description><identifier>ISSN: 0343-8651</identifier><identifier>EISSN: 1432-0991</identifier><identifier>DOI: 10.1007/s00284-021-02521-w</identifier><identifier>PMID: 34019121</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Adhesion ; Ampicillin ; Antibiotics ; Antiinfectives and antibacterials ; Antimicrobial activity ; Bacteria ; Biomedical and Life Sciences ; Biotechnology ; Chloramphenicol ; Chloromycetin ; Clusters ; E coli ; Fermented food ; Food ; Functional foods & nutraceuticals ; Gastric juice ; Gel electrophoresis ; Lactic acid ; Lactic acid bacteria ; Lactobacillus fermentum ; Life Sciences ; Microbiology ; Mucin ; Probiotics ; Rifampin ; rRNA 16S ; Salmonella ; Salts ; Sodium lauryl sulfate ; Starter cultures ; Strains (organisms)</subject><ispartof>Current microbiology, 2021-07, Vol.78 (7), p.2695-2707</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c375t-1ba85520ba17f5aedeb741c60402322f0e944f9efade30b2a7281dde5c0baa4d3</citedby><cites>FETCH-LOGICAL-c375t-1ba85520ba17f5aedeb741c60402322f0e944f9efade30b2a7281dde5c0baa4d3</cites><orcidid>0000-0002-8542-2952 ; 0000-0002-5009-5058 ; 0000-0002-8228-1816</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34019121$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pumriw, Supaporn</creatorcontrib><creatorcontrib>Luang-In, Vijitra</creatorcontrib><creatorcontrib>Samappito, Wannee</creatorcontrib><title>Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture</title><title>Current microbiology</title><addtitle>Curr Microbiol</addtitle><addtitle>Curr Microbiol</addtitle><description>The objective of this research was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from fermented Pak-Sian, a traditional Thai food in the northeastern region of Thailand (Kalasin, Sakon Nakhon, Maha Sarakham, and Khon Kaen Provinces). A total of 61 LAB isolates isolated from selective MRS agar were screened by SDS-PAGE and identified by 16S rDNA analysis. Seventeen bacterial strains were found consisting of
Pediococcus pentosaceus
(6 strains)
Lactiplantibacillus plantarum
(5 strains),
Levilactobacillus brevis
(1 strain),
Lactobacillus fermentum
(3 strains), and
Weissella cibaria
(2 strains). A PH tree grouped 17 LAB strains into 5 clusters with three clusters only recorded from Sakon Nakhon Province. All strains were tested for probiotic properties. Results showed that 14 strains had the ability to resist pH 2.5 as resistant to bile salts and survive in gastric juices and the intestinal tract. LAB demonstrated antimicrobial activity against 4 pathogens:
Staphylococcus aureus
TISTR746,
Salmonella typhimurium
TISTR1472,
Escherichia coli
ATCC25922, and
Bacillus cereus
TISTR1449. Most LAB strains were resistant to all antibiotics tested, while some
Lactobacillus
strains were moderately susceptible to chloramphenicol, rifampicin, and ampicillin. None of the 14 strains produced biogenic amine and eight showed no hemolysis activity, indicating the safety of these strains. These 8 strains were selected to determine mucin adhesion capacity.
Lactobacillus fermentum
SK324 and
Levilactobacillus brevis
SK335 showed the highest adhesion capacity of 2.39 and 2.34%, respectively. These two strains showed promise as alternative starter cultures to improve probiotic health benefits of local fermented Pak-Sian products as a functional food.</description><subject>Adhesion</subject><subject>Ampicillin</subject><subject>Antibiotics</subject><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Bacteria</subject><subject>Biomedical and Life Sciences</subject><subject>Biotechnology</subject><subject>Chloramphenicol</subject><subject>Chloromycetin</subject><subject>Clusters</subject><subject>E coli</subject><subject>Fermented food</subject><subject>Food</subject><subject>Functional foods & nutraceuticals</subject><subject>Gastric juice</subject><subject>Gel electrophoresis</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillus fermentum</subject><subject>Life Sciences</subject><subject>Microbiology</subject><subject>Mucin</subject><subject>Probiotics</subject><subject>Rifampin</subject><subject>rRNA 16S</subject><subject>Salmonella</subject><subject>Salts</subject><subject>Sodium lauryl sulfate</subject><subject>Starter cultures</subject><subject>Strains 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B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7TK</scope><scope>7TM</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M7N</scope><scope>M7P</scope><scope>MBDVC</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>RC3</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-8542-2952</orcidid><orcidid>https://orcid.org/0000-0002-5009-5058</orcidid><orcidid>https://orcid.org/0000-0002-8228-1816</orcidid></search><sort><creationdate>20210701</creationdate><title>Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture</title><author>Pumriw, Supaporn ; Luang-In, Vijitra ; Samappito, Wannee</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c375t-1ba85520ba17f5aedeb741c60402322f0e944f9efade30b2a7281dde5c0baa4d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Adhesion</topic><topic>Ampicillin</topic><topic>Antibiotics</topic><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Bacteria</topic><topic>Biomedical and Life Sciences</topic><topic>Biotechnology</topic><topic>Chloramphenicol</topic><topic>Chloromycetin</topic><topic>Clusters</topic><topic>E coli</topic><topic>Fermented food</topic><topic>Food</topic><topic>Functional foods & nutraceuticals</topic><topic>Gastric juice</topic><topic>Gel electrophoresis</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillus fermentum</topic><topic>Life Sciences</topic><topic>Microbiology</topic><topic>Mucin</topic><topic>Probiotics</topic><topic>Rifampin</topic><topic>rRNA 16S</topic><topic>Salmonella</topic><topic>Salts</topic><topic>Sodium lauryl sulfate</topic><topic>Starter cultures</topic><topic>Strains (organisms)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pumriw, Supaporn</creatorcontrib><creatorcontrib>Luang-In, Vijitra</creatorcontrib><creatorcontrib>Samappito, Wannee</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Neurosciences Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS 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microbiology</jtitle><stitle>Curr Microbiol</stitle><addtitle>Curr Microbiol</addtitle><date>2021-07-01</date><risdate>2021</risdate><volume>78</volume><issue>7</issue><spage>2695</spage><epage>2707</epage><pages>2695-2707</pages><issn>0343-8651</issn><eissn>1432-0991</eissn><abstract>The objective of this research was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from fermented Pak-Sian, a traditional Thai food in the northeastern region of Thailand (Kalasin, Sakon Nakhon, Maha Sarakham, and Khon Kaen Provinces). A total of 61 LAB isolates isolated from selective MRS agar were screened by SDS-PAGE and identified by 16S rDNA analysis. Seventeen bacterial strains were found consisting of
Pediococcus pentosaceus
(6 strains)
Lactiplantibacillus plantarum
(5 strains),
Levilactobacillus brevis
(1 strain),
Lactobacillus fermentum
(3 strains), and
Weissella cibaria
(2 strains). A PH tree grouped 17 LAB strains into 5 clusters with three clusters only recorded from Sakon Nakhon Province. All strains were tested for probiotic properties. Results showed that 14 strains had the ability to resist pH 2.5 as resistant to bile salts and survive in gastric juices and the intestinal tract. LAB demonstrated antimicrobial activity against 4 pathogens:
Staphylococcus aureus
TISTR746,
Salmonella typhimurium
TISTR1472,
Escherichia coli
ATCC25922, and
Bacillus cereus
TISTR1449. Most LAB strains were resistant to all antibiotics tested, while some
Lactobacillus
strains were moderately susceptible to chloramphenicol, rifampicin, and ampicillin. None of the 14 strains produced biogenic amine and eight showed no hemolysis activity, indicating the safety of these strains. These 8 strains were selected to determine mucin adhesion capacity.
Lactobacillus fermentum
SK324 and
Levilactobacillus brevis
SK335 showed the highest adhesion capacity of 2.39 and 2.34%, respectively. These two strains showed promise as alternative starter cultures to improve probiotic health benefits of local fermented Pak-Sian products as a functional food.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>34019121</pmid><doi>10.1007/s00284-021-02521-w</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-8542-2952</orcidid><orcidid>https://orcid.org/0000-0002-5009-5058</orcidid><orcidid>https://orcid.org/0000-0002-8228-1816</orcidid></addata></record> |
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| ispartof | Current microbiology, 2021-07, Vol.78 (7), p.2695-2707 |
| issn | 0343-8651 1432-0991 |
| language | eng |
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| source | Springer Nature |
| subjects | Adhesion Ampicillin Antibiotics Antiinfectives and antibacterials Antimicrobial activity Bacteria Biomedical and Life Sciences Biotechnology Chloramphenicol Chloromycetin Clusters E coli Fermented food Food Functional foods & nutraceuticals Gastric juice Gel electrophoresis Lactic acid Lactic acid bacteria Lactobacillus fermentum Life Sciences Microbiology Mucin Probiotics Rifampin rRNA 16S Salmonella Salts Sodium lauryl sulfate Starter cultures Strains (organisms) |
| title | Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture |
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