Selection of Lactic Acid Bacteria with Probiotic Properties from Foods
Keywords:
Probiotics, Lactic acid bacteria, Fermented foodsAbstract
This study aimed to isolate and screen lactic acid bacteria (LAB) with probiotic potential from 70 food samples, including fresh vegetables, fermented foods, and ready to eat products. A total of 100 Gram positive rod and coccus shaped bacterial colonies were isolated and identified using conventional microbiological methods, followed by species confirmation through 16S rRNA gene sequencing and the BD PhoenixTM M50 automated identification system. The isolates were subsequently evaluated for preliminary probiotic characteristics, including catalase activity, hemolytic activity, growth under aerobic and anaerobic conditions, acid tolerance (pH 3.0), bile salt tolerance, antimicrobial susceptibility, and antagonistic activity against foodborne pathogens. The results showed that isolates meeting the criteria specified in the Thai Ministry of Public Health Notification No. 346 comprised 21 isolates of Lactiplantibacillus plantarum, two isolates of Lacticaseibacillus paracasei, and four isolates of Enterococcus faecium. L. plantarum and L. paracasei were susceptible to the tested antimicrobial agents and exhibited antagonistic activity against pathogenic bacteria, whereas E. faecium showed antimicrobial resistance and lacked antagonistic activity. Consequently, two L. plantarum isolates (P10/3 and P46/2) and one L. paracasei isolate (P62/2) were selected for further characterization of their probiotic properties, safety, and strain identity to support probiotic strain registration. The selected strains were deposited in a biological resource repository to establish a national probiotic strain database for Thailand. These findings indicate that fermented foods are an important source of LAB with probiotic potential. However, this study represents only a preliminary laboratory-based evaluation. Further investigations, including whole genome analysis and comprehensive assessments of probiotic functionality and safety, are required to support probiotic strain registration and facilitate future applications in the functional food industry.
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