นโยบายงานวิจัย /จรรยาบรรณนักวิจัย /ระดับคุณภาพบทความวิจัยตีพิมพ์ /ระดับคุณภาพผลงานวิชาการ /แหล่งทุน /ดาวน์โหลด /ฐานข้อมูลวิจัย /วิเคราะห์-สังเคราะห์งานวิจัย /ลิขสิทธิ์ /ข่าว


Probiotic Potential of Lactic Acid Bacteria Isolated From Fermented Fish

Author

-

Laddawan Yuenyaow, Supasson Wansutha, Kaemwich Jantama, Sirima Suvarnakuta Jantama*


Journal

- the 7th International Graduate Research Conference (IGRC)

Volume

- 7

Year

- 2017

Publication type

-

Page list

- 12-20

Abstract

   

Introduction= Lactic acid bacteria (LAB) were used in various fermented foods. The preservative and health benefits of such traditional foods have been recognized for thousands of years. Objective= This study aimed to evaluate probiotic properties of LAB isolated from traditional fermented fish. Methods= LAB isolates from fermented fish samples were screened by gram staining and catalase test. Antibacterial activity of LAB isolates against       4 pathogenic bacteria; Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Salmonella typhimurium DMST 560, and Salmonella enteritidis DMST 15676 was determined by cylinder plate method. Anti-Candida albicans was performed by dual culture overlay method. The antioxidant activity of isolates was screened by 2,2-diphenyl-1-picrylhydrazyl reagent (DPPH) assay. Each isolate was investigated the ability to survive under low pH (pH 2.0 and pH 3.0) and resistance to bile salts (0.15% and 0.3%) properties. Strain identification was performed by 16S rRNA gene sequence analysis. Results= A total of 32 LAB isolates designated F1 to F32 were obtained from fermented fish. Among 32 isolates, 22 isolates could exhibit the activity against all pathogens tested. The isolates F3 and F5 also showed the high anti-C. albicans activity with the diameter of the inhibition zone more than 13.00 mm. The result of DPPH assay revealed that the isolates F1, F3 and F5 had high DPPH scavenging activity higher than 56.00%. F3 strain also exhibited great probiotic properties with high survival rate after passing through low pH conditions and bile salts. The isolate was identified using 16S rRNA gene sequencing analysis. The result showed the sequence similarity of 16S rRNA gene of Pediococcus acidilactici with its 99 % identity. Conclusions= The obtained results demonstrated that F3 strain showed the potential probiotic properties and belonged to species of Pediococcus acidilactici. It may be used as a very good probiotic candidate for the protection of human against pathogen infections. Further studies would direct to investigate the antibiotic sensibility of lactic acid bacteria for applications as functional food dietary supplements or pharmaceutical preparations.


Keywords

   

LAB, Fermented Fish, Probiotics, Anti-Candida albicans, Antioxidation