Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated  from Fermented Fish

Chayaphon Sriphannam; Aksarakorn Kummasook

doi:10.14456/nujst.2020.10

Authors

Chayaphon Sriphannam Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok Province, 65000, Thailand
Aksarakorn Kummasook Division of Clinical Microbiology and Parasitology, Department of Medical Technology, School of Allied Health Science, University of Phayao, Phayao Province, 56000

DOI:

https://doi.org/10.14456/nujst.2020.10

Keywords:

probiotic properties, lactic acid bacteria, fermented fish

Abstract

The present study describes the potential probiotic lactic acid bacteria isolated from fermented fish. A total of 23 isolates of lactic acid bacteria were purified using MRS medium. All the isolates were assessed for tolerance to low pH. It was observed that only 4 isolates (UP2, UP9, UP16, and UP20) could survive at pH 2. These isolates further evaluated in vitro for bile salts tolerance, NaCl tolerance, phenol tolerance, antagonistic activity, b-Galactosidase production, and cell surface hydrophobicity. Based on results, all selected isolates possessed a b-galactosidase and showed an ability to tolerate in bile salt, NaCl, and phenol. Among 4 selected LABs, isolates UP 20 and UP2 showed the higher cell hydrophobicity as 81% and 68.8%, respectively. These results indicate that isolate UP20 and UP2 might be useful as probiotics. However, further studies may be performed to confirm their potential health benefits and applications.

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