Lactic acid bacteria profiles associated to Thai traditional fermented foods

Authors

  • Md Faridunnabi Nayem Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, 10330, Thailand
  • Arin Buranasajja Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, 10330, Thailand
  • Hongfah Boonsuksom Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, 10330, Thailand
  • Noppasorn Suknuntee Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, 10330, Thailand
  • Ailada Kongjui Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Patumwan, Bangkok, 10330, Thailand
  • Chanchai Boonla Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Patumwan, Bangkok, 10330, Thailand
  • Nattida Chotechuang Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, 10330, Thailand

Keywords:

Probiotic, antioxidant activity, acid-bile tolerance, hydrophobicity, DPPH

Abstract

Probiotics are health promoting gut microbiota which has been used in commercial products to extend its benefits for supporting the gut function and immunity. Besides these, probiotics contribute to reducing blood cholesterol, diabetics, coronary heart disease, and allergic symptoms as well as improving mood along with cognitive activities, reducing skin aging, and promoting longevity. Probiotics aid in promoting longevity as a function of antioxidant activity which allows it to be a potential source of supplement. These factors open an interesting prospect of screening well known probiotics community containing higher antioxidant activity from various Thai local fermented foods. This study aimed to screen targeted lactic acid bacteria (LAB) from 15 plant and animal based Thai local fermented foods by CaCO3 containing MRS agar and analyzed its antioxidant and probiotic properties. It was found that all 11 isolates considered as potential LAB as it had shown clear zone on CaCO3 containing MRS agar, exhibited over 70% inhibition of DPPH in both supernatant and pellet. But only one isolate from plant based fermented food showed potential probiotic properties, including acid-bile tolerance, hydrophobicity, and antimicrobial activity, and it was the one that had the highest antioxidant  activity. This isolated strain might be further analyzed and developed as a potential longevity promoting supplement.

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Published

09-06-2023

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Vol. 9 No. 2 (2023): MAY - AUGUST

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