Evaluation of primary probiotic properties of bacteriocin-producing lactic acid bacteria isolated from Southern Thailand fermented foods
Keywords:
Probiotic, Lactic Acid Bacteria, Southern Thailand Fermented FoodsAbstract
The 6 strains (PPD90 PS113 KS173 HSD392 HSD398 and PPD444) of bacteriocin-producing lactic acid bacteria isolated from southern Thailand fermented foods were evaluated their primary probiotic properties. Among the selected strains, PS113 showed the best probiotic potential with survival at pH 3.0 (84.02%), high tolerance to acid followed by 0.3% (w/v) bile salt, high tolerance to bile salt, survived well in aerobic and anaerobic conditions and resistant to penicillin and tetracycline, as following by PPD90 KS173 and HSD392 because the different of their survive in test conditions. By analysis of their 16S rDNA gene sequences, PPD90 was identified as Lactobacillus pentosus with 99.15% similarity, PS113 was identified as Lactobacillus plantarum with 100% similarity, KS173 was identified as Lactobacillus pentosus with 100% similarity and HSD392 was identified as Enterococcus faecium with 99.79% similarity.
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