Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Abstract

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang)Evaluación del potencial probiótico de bacterias acido-lácticas aisladas del tradicional Bambangan malasio fermentado (Mangifera pajang) This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation of Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance to low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion to solvents, tolerance to high temperature and osmotic pressure. Approximately 36% of the isolated LAB strains displayed excellent survival at pH 3.0 with at least 4 log CFU/ml after 24 hours at 2.0% bile salt. A high aggregation activity (>20%) was found in most of the LAB strains. Five Lactobacillus plantarum strains showed at least 70% viability at 60°C for 10 minutes while one L. brevis and three L. plantarum strains were tolerant to 6% sodium chloride. Furthermore, the maximum β-galactosidase activity was found in four L. plantarum strains. In conclusion, these LAB strains could serve as promising probiotic candidates for the preparation of functional food products.Keywords: auto-aggregation; acid tolerance; Mangifera pajang; probiotic potential El objetivo de este estudio es evaluar las propiedades probióticas y tecnológicas de las bacterias ácido-lácticas (BAL) aisladas de una fermentación indígena de Bambangan (Mangifera pajang). Las BAL fueron evaluadas por su bajo nivel de pH, sales biliares, potencial antimicrobiano, habilidad de auto-agregación, adhesión microbiana a los solventes, tolerancia a las altas temperaturas y presión osmótica. Un valor aproximado de 36% de las cepas de BAL aisladas mostraron una excelente supervivencia a pH 3,0 con al menos 4 log CFU/ml después de 24 horas a 2,0% de sales biliares. Se encontró un alto nivel de actividad de agregación (>20%) en la mayoría de las cepas de BAL. Cinco cepas de Lactobacillus plantarum mostraron al menos un 70% de viabilidad a 60°C durante 10 minutos mientras que una cepa de L. brevis y tres de L. plantarum resultaron tolerantes en un 6% al cloruro de sodio. Además, la máxima actividad de β-galactosidasa se encontró en cuatro cepas de L. plantarum. En conclusión, estas cepas de BAL podrían servir como prometedoras candidatas probióticas para la preparación de productos alimentarios funcionales.

Probiotic characteristics of exopolysaccharides-producingLactobacillusisolated from some traditional Malaysian fermented foods

“…Although other strains showed a relatively lower viable count, the count of these strains was still higher than the ATCC 8014 reference strain. These results are in line with those reported by Ng, Koon, Padam, and Chye (2015), who found that when the pH is reduced to 1.8 simulating the last gastric emptying to the intestine, a drastic reduction of the viability takes place. Eriksen et al (2010) indicated that the actual pH of the stomach is 3.0 during food ingestion, because food ingestion has a buffering effect which raises the pH level to 3.0, whereas the pH of the stomach when fasted can be as low as pH 2.0.…”

“…Lactobacillus strains TAP1, BU14, and TEMP9 exhibited excellent capabilities to inhibit indicator pathogenic bacteria and are considered better than the reference strain ATCC 8014, and more like the commercial strain ATCC5103. Different levels of inhibitory activities were reported for some other lactobacilli isolated from various sources (Hor & Liong, 2014;Ng et al, 2015;Ramos et al, 2013;Roberts et al, 1995). The prior study by Cruz-Guerrero et al (2014) highlighted that SCFA, H 2 O 2, and bacteriocins are among the main reported Table 3.…”

Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant‐Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates

“…The survivability of L. plantarum LRCC5193 in acidic condition was maintained at 99 log percentage, whereas the survivability in bile condition also remained high at 98.6 log percentage. This data was in agreement with Ng, Koon, Padam, and Chye (), where plant‐isolated L. plantarum strains are capable of regulating internal pH and thereby exhibiting higher survivability at pH 3.0 compared to the other Lactobacillus sp. Additionally, L. plantarum strains isolated from fermented vegetables have been well documented for their potential probiotic functional properties (Behera, Ray, & Zdolec, ).…”

Evaluation of Probiotic Potentials of the Lactic Acid Bacteria (LAB) Isolated from Raw Buffalo (Bubalus bubalis) Milk

“…Five out of twenty lactobacilli isolates showing highest resistance towards acid, bile and lysozyme were selected for further probiotic characterization. The behavior of LAB cells in gastrointestinal fluids was evaluated following the method described by Ng et al (2015). Resistance in terms of total viable count was determined after 3 h in simulated gastric fluid (SGF) and 4 h in simulated intestinal fluid (SIF).…”

“…Most of the commercial and widely used probiotic bacteria belong to genera Lactobacillus and Bifidobacterium. Probiotic bacteria have several desirable characteristics such as resistance against acid and bile salts, tolerance to gastrointestinal tract conditions, antimicrobial activity against pathogens, capability to adhere and colonize intestinal cell wall and absence of unusual antibiotic resistance (Ng et al, 2015). Probiotics maintain microbial balance in intestine, prevent and inhibit the growth of pathogenic bacteria and cure various intestinal diseases.…”