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Assessment of Probiotic Properties in Lactic Acid Bacteria Isolated from Fermented Vegetables

Wanticha Savedboworn, Wiboon Riansa-ngawong, Warinyaporn Sinlapacharoen, Sirinun Pajakang, Bensiya Patcharajarukit, Sriwiang Tipkanon


The present study was conducted in order to screen lactic acid bacteria which have the probiotic properties. A total of 82 isolates of lactic acid bacteria was preliminarily screened from fermented vegetables. Most strains exhibited autoaggregation ability, cell surface hydrophobicity and antimicrobial activity against food-borne pathogens Escherichia coli O157:H7 DMST 12743 and Salmonella Typhimurium ATCC 13311. The results revealed that 23 isolates possess some desirable probiotic properties and selected to determine other probiotic properties including antibiotic resistance, coaggregation ability with E. coli O157:H7 DMST 12743 and S. Typhimurium ATCC 13311, heat tolerance at 65°C for 60 min and the ability to survive under gastrointestinal tract condition pH 2.0 and 8.0. From probiotic properties determination mentioned above, it was observed that the strain KMUTNB 5-9, KMUTNB 5-36 and KMUTNB 6-21 were found to meet all the criteria and could be considered as potential probiotic. The identification of the strains based on 16S rDNA sequencing analysis indicated that the strain KMUTNB 5-9, KMUTNB 5-36 and KMUTNB 6-21 were identified to be Pediococcus pentosaceus.


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