The Efficiency of Lactic Acid Bacteria Isolated from Pickled Local Vegetables to Inhibit Pathogenic Bacteria

Abstract

Background and Objective: Sustaining the balance of good and bad microflora in our gut to maintain a healthy digestive system has been an ongoing challenge. Conversely, there has been an increase in the reliance on functional foods fortified with beneficial microorganisms; pickled vegetables are an alternative source of natural probiotics. This study investigated the types and quantities of lactic acid bacteria (LAB) present in pickled local vegetables and their antimicrobial capabilities. Mehtodology: Thirteen colonies of LAB from three local pickled vegetables were tested against three strains of pathogenic bacteria (Staphylococcus aureus, Escherichia coli and Bacillus cereus) using agar well diffusion and the minimum inhibitory tests. Results: The results revealed four LAB isolated from the pickled tare and Look-Niang (S1, S2, N4 and N5) inhibited the growth of S. aureus while one isolate from pickled tare (S2) successfully inhibited E. coli. There were no inhibitions recorded for B. cereus. Isolate S1 exhibited the highest antimicrobial property against S. aureus (20.87±0.2 mm) and a minimum inhibitory value of 200 AU mL^–1, where AU was defined as an arbitrary unit. The biochemical tests further revealed that isolate S1 was likely to be in the genus Lactobacillus. Conclusion: LAB isolated from pickled tare is a viable food source to be reproduced as a probiotic starter culture to help protect the digestive system from harmful microorganisms like S. aureus.