Assessment of Potential Probiotic Lactic Acid Bacteria from Tempe and Tape

Abstract

Probiotics are living organisms with many beneficial effects on the health of host if consumed in sufficient quantities. These beneficial effects have been initiating efforts directed towards exploring strains Lactic Acid Bacteria (LAB) as probiotic from fermented food such tempe and tape. Although several groups of microorganism from fermented foods such as tempe and tape were reported, the potential LAB derived from those food sources is limited. The aim of this study was to assess probiotic candidate from LAB strains isolated from tempe and tape based on in vitro analysis. A total of 30 LAB isolates were tested for probiotic properties including tolerance to bile salt and acid, antimicrobial activity, simulated gastric juice (SGJ) and simulated intestinal juice (SIJ), physiology and enzymatic properties. The results showed eight bacterial isolates (Pediococcus pentosaceus Su-ls13, P. pentosaceus Su-ls14, Enterococcus faecalis Su-ls15, P. pentosaceus Su-ls16, P. pentosaceus Su-ls21, P. pentosaceus Su-ls22, P. pentosaceus Su-ls24 and Lactobacillus plantarum Su-ls29) fulfilled the criteria as probiotic candidates, including the capability of producing antimicrobial activity by inhibiting the growth of 12 pathogenic bacteria, have survivability under the condition of (or high tolerance to) low pH, and being exposed to bile salt, simulated gastric juice and simulated intestinal juice. All isolates were able to grow at NaCl 3-6.5%, 30-45°C and produce phytase. In addition, six isolates (Su-ls13, Su-ls14, Su-ls15, Su-ls16, Su-ls21, Su-ls22) were able to produce protease and two isolates (Su-ls22, Su-ls24) were able to produce amylase.

Evaluating Turkey-Derived Lactic-Acid-Producing Bacteria as Potential Probiotics for Use in Commercial Turkeys

“…The tolerance of P. acidilactici to higher bile concentrations is consistent with other findings in the literature regarding non-poultry-derived isolates [23]. However, W. paramesenteroides non-poultryderived isolates had varying ability to grow in bile, with many falling into moderate to poor categories of bile growth performance [24,25]. Some of these grew much poorer in bile compared to Lactobacillus species in the same test, although none were the same species of Lactobacillus used in our study [25].…”

Screening for potential novel probiotic Levilactobacillus brevis RAMULAB52 with antihyperglycemic property from fermented Carica papaya L.

“…The survival rate of the isolate is on par with previous studies by Feng et al ( 2017 ) and Guan et al ( 2017 ) with results showing a higher potential than that showed by Lactobacillus plantarum (No. 14) (Nagata et al, 2009 ), Lactobacillus crustorum KH isolated from Iranian dairy products (Sharafi et al, 2014 ), and LAB strain isolated from poultry products and tempeh (Reuben et al, 2019 ; Sulistiani et al, 2020 ). The isolate showed a good survival rate under low pH and ox gall conditions, above 90% at the last hour of incubation at varying concentrations of ox gall, which is higher than the previously reported studies (Liong and Shah, 2005 ; Succi et al, 2005 ; Chen, 2012 ; Hassanzadazar et al, 2012 ; Li et al, 2020 ).…”