Isolation, Identification and Analysis of Probiotic Properties of Lactic Acid Bacteria from Selective Various Traditional Thai Fermented Food and Kefir

Powthong, Pannapa; Suntornthiticharoen, Pattra

doi:10.3923/pjn.2015.67.74

Cited by 6 publications

(6 citation statements)

References 16 publications

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“…plantarum strains neutralized at pH 5.5 did not inhibit pathogenic bacteria. This finding suggested that antimicrobial activity of CFS derived from LAB was mainly due to organic acids such as lactic, formic and acetic acids that also play a role during growth in gastrointestinal tract conditions [43] . No CFS was obtained from 6 LAB that inhibited S. aureus , which is a Gram-positive bacteria because Gram-positive pathogens were less sensitive than Gram-negative pathogens ( Table 5 ).…”

Section: Resultsmentioning

confidence: 97%

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Suwannaphan

2021

AIMSMICRO

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<abstract> <p>The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as <italic>Weissella thailandensis</italic>, isolates f4 and f8 were identified as belonging to <italic>Enterococcus thailandicus</italic> and isolates K1, K4 and K9 were determined as <italic>Limosilactobacillus fermentum</italic>. All six LAB exhibited high autoaggregation ability (93.40–95.01%), while <italic>W. thailandensis</italic> isolate a3 showed potential for coaggregation in almost all the pathogenic bacteria tested. Cell-free supernatant (CFS) obtained from all isolates did not inhibit <italic>Staphylococcus aureus</italic>. CFS derived from <italic>L. fermentum</italic> isolate K4 showed the most efficient antimicrobial activity, in particular against Gram-negative bacteria, while <italic>L. fermentum</italic> isolate K4 presented high surface hydrophobicity in the presence of xylene and n-hexane. All LAB isolates were found to be resistant to clindamycin and nalidixic acid, whereas <italic>E. thailandicus</italic> isolate f8 exhibited resistance to most of the antibiotics tested. <italic>L. fermentum</italic> isolate K4 showed promise as a suitable probiotic candidate for future applications in the food industry due to tolerance to gastrointestinal tract conditions with high surface hydrophobicity and inhibited most of the pathogens tested.</p> </abstract>

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Section: Resultsmentioning

confidence: 97%

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Suwannaphan

2021

AIMSMICRO

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“…Lactic acid bacteria (LAB) are characterized by optimum growth and activity in the temperature range of 30 to 40 °C. Powthong and Suntornthiticharoen demonstrated that LAB can proliferate abundantly at 25–45 °C, whereas Suriasih et al reported that LAB can grow already at temperatures as low as 10 °C. Changes in microbial communities can affect the microstructure of kefir grains.…”

Section: Resultsmentioning

confidence: 99%

“…Kefir production methods and kefir microflora have been modified and improved over centuries . Kefir contains lactic acid, ethanol, acetic acid, aromatic substances and carbon dioxide . Its properties are determined by pH, composition of the medium, milk type, grains rinsing and grains concentrations at the beginning of the process.…”

Section: Introductionmentioning

confidence: 99%

Thermal conductivity measurement of biological materials: a case study in moderate ambient temperatures

Markowski

Ropelewska

Kołakowski³

2017

Asia-Pacific J Chem Eng

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This study analyzed the influence of temperature on the thermal conductivity and thermal capacity of kefir grains during heating and cooling in the temperature range between 3 and 30°C. The correlations between the thermal conductivity vs temperature of kefir grains during heating differed from those observed during cooling. During heating, the thermal conductivity of kefir grains decreased from 0.46 to 0.40 W m À1 K À1 according to the Arrhenius law. During cooling, the thermal conductivity remained stable at 0.36 ± 0.03 W m À1 K À1 . The observed differences in the behavior of thermal conductivity of heated and cooled kefir grains could be related to the stimulating impact of heat on microbial activity inside the grains. The maximum thermal capacity of 3776 J kg À1 K À1 was noted at 9.3°C and the minimum thermal capacity of 2987 J kg À1 K À1 ,at 30.0°C. In-depth knowledge of the thermal properties of kefir grains can contribute to improving their efficiency and optimizing the kefir production process.

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“…Some LAB are also capable of producing metabolites with specific antagonistic and antibacterial activities, such as antifungal compounds and bacteriocins, which hold an enormous potential to inhibit various types of microorganisms [ 47 ]. The inhibitory properties of LAB depend on the species, pathogenic bacterium load, sanitary processes, and the amount of LAB in food [ 48 ]. Therefore, LAB can be used as a bioprotective culture to increase microbiological safety, extend shelf life, improve texture, and contribute to a pleasant sensory profile of the final product [ 42 , 43 , 47 ].…”

Section: Lab Characterizationmentioning

confidence: 99%

“…Species belonging to the genera Lactobacillus and Bifidobacterium are most commonly used as probiotics because they play a very important role in maintaining proper intestinal function and stimulating the host immune system [ 212 , 221 , 222 ]. Other genera with species that exhibit probiotic properties include Pediococcus , Lactococcus , and Enterococcus [ 48 , 79 , 223 ].…”

Section: Probiotic Potential Of Labmentioning

confidence: 99%

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho

Malcata

Silva

2022

Foods

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Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.

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Isolation, Identification and Analysis of Probiotic Properties of Lactic Acid Bacteria from Selective Various Traditional Thai Fermented Food and Kefir

Cited by 6 publications

References 16 publications

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Thermal conductivity measurement of biological materials: a case study in moderate ambient temperatures

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

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