Human Streptococcus suis outbreak in Phayao province, Thailand, 2007

Khadthasrima, Naretrit; T, Hannwong; Thammawitjaya, P; Pingsusean, D; Akkanij, B; Jaikhar, A; Paungmali, P; P, Yudee; Wongyai, S; Samerchea, Sutit; Tipsriraj, S; Pruksakorn, Sumalee; Sutdan, D; Noimoh, Tanom; Chalamaat, M; Samitsuwan, Punnarai; Chuxnum, Teerasak; Areechokchai, A

doi:10.59096/osir.v1i1.263368

Cited by 14 publications

(1 citation statement)

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“…Antimicrobial production of lactobacilli through co-culture fermentation has been widely reported [57][58][59][60][61]. Through the investigation, S. suis is recognized for its high contagiousness, with the potential to cause permanent hearing impairment and fatality in humans [62][63][64][65]. Although documented outbreaks of S. suis are not prevalent in Thailand, concerns regarding consumer safety have arisen due to reported instances of S. suis contamination in raw pork meat, a major ingredient of Nham [65][66][67].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

Kingcha,

Pumpuang,

Adunphatcharaphon

et al. 2024

Fermentation

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The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC4352) exhibited colony-associated antimicrobial activity against Kocuria rhizophila, L. plantarum, Latilactobacillus sakei ssp. sakei, and Pediococcus pentosaceus, as well as the zoonotic Streptococcus suis. LpbBCC4352 exhibited impressive acid (pH 2.5) and bile resistance, coupled with notable survival rates in a simulated human digestive model. In addition, the strain is able to utilize fructo-oligosaccharides in simulated human colon conditions. It also displayed robust adhesion to human colon cell monolayers (Caco-2) and gastric mucin. Furthermore, it showed a promising cholesterol reduction ability in the fermentation medium. The safety of LpbBCC4352 for human consumption was confirmed through a hemolytic activity assay and antibiotic susceptibility testing. Moreover, using LpbBCC4352 as a starter culture not only enhanced the firmness of Nham but also ensured consumer satisfaction. The overall findings emphasize the potential use of LpbBCC4352 as a safe and effective functional starter culture, particularly in the production of Nham.

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