Research Journal of Biological Sciences
ISSN: Online 1993-6087ISSN: Print 1815-8846
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Comparative Probiotic Properties of Lactobacillus fermentum Isolated from Thai Traditional Fermented Foods: Miang and Nham
Srikanjana Klayraung , Siriporn Okonogi , Jakkapan Sirithunyalug and Helmut Viernstein
Page: 1119-1124 | Received 21 Sep 2022, Published online: 21 Sep 2022
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Abstract
The aim of this study, was to compare the probiotic properties of Lactobacillus fermentum isolated from Thai traditional fermented foods, miang and nham. The crucial probiotic properties such as acid and bile tolerance, antimicrobial activity, cell surface hydrophobicity and antimicrobial susceptibility of L. fermentum were investigated. L. fermentum from miang showed higher acid tolerance and antimicrobial activity but much lower cell surface hydrophobicity than that from nham. Drug susceptibility test indicated interesting different characteristics. L. fermentum from miang exhibited resistant to gentamycin and trimethoprim but sensitive to ciprofloxacin whereas, that from nham was resistant to ciprofloxacin but sensitive to both gentamycin and trimethoprim. This study revealed the different probiotic properties of L. fermentum from different food origin. The promising high acid and bile tolerance as well as strong inhibition of some pathogens suggested that both strains could be applied as potential probiotic bacteria. The difference on drug susceptibility of L. fermentum found in this study provided the beneficial knowledge on strain selection for further product development application.
How to cite this article:
Srikanjana Klayraung , Siriporn Okonogi , Jakkapan Sirithunyalug and Helmut Viernstein . Comparative Probiotic Properties of Lactobacillus fermentum Isolated from Thai Traditional Fermented Foods: Miang and Nham.
DOI: https://doi.org/10.36478/rjbsci.2008.1119.1124
URL: https://www.makhillpublications.co/view-article/1815-8846/rjbsci.2008.1119.1124