The Efficiency of Lactic Acid Bacteria Isolated from Pickled Local Vegetables to Inhibit Pathogenic Bacteria
DOI:
https://doi.org/10.3923/pjn.2021.108.111Keywords:
Gut microflora, lactic acid bacteria (LAB), natural probiotics, pathogenic bacteria, pickled vegetable, probioticsAbstract
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.
References
Saarela, M., L. Lahteenmaki, R. Crittenden, S. Salminen and T. Mattila-Sandholm, 2002. Gut bacteria and health foods-the European perspective. Int. J. Food Microbiol., 78: 99-117.
Vinderola, G., A. Ouwehand, S. Salminen and A. von Wright, 2019. Lactic Acid Bacteria: Microbiological and Functional Aspects. 5th Edn., CRC Press, Florida, US, Pages: 764.
Tadesse, G., E. Ephraim and M. Ashenafi, 2005. Assessment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shamita, traditional Ethiopian fermented beverages, on some food-borne pathogens and effect of growth medium on the inhibitory activity. Internet J. Food Saf., 5: 13-20.
Ennahar, S., K. Sonomoto and A. Ishizaki, 1999. Class IIa bacteriocins from lactic acid bacteria: Antibacterial activity and food preservation. J. Biosci. Bioeng., 87: 705-716.
Kantachote, D., P. Prachyakij, W. Charernjiratrakul, M. Ongsakul and Y. Duangjitcharoen et al., 2010. Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages. Electr. J. Biotechnol., Vol. 13.
Capela, P., T.K.C. Hay and N.P. Shah, 2006. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freezedried yoghurt. Food Res. Int., 39: 203-211.
Salvatierra, M., A. Molina, M.G. Mdel and M.L. Arias, 2004. Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease. Arch. Latinoam. Nutr., 54: 298-302.
Piard, J.C. and M. Desmazeaud, 1991. Inhibiting factors produced by lactic acid bacteria part 1. Oxygen metabolites and catabolism end-products. Lait, 71: 525-541.
Gotcheva, V., E. Hristozova, T. Hristozova, M. Guo, Z. Roshkova and A. Angelov, 2002. Assessment of potential probiotic properties of lactic acid bacteria and yeast strains. Food Biotechnol., 16: 211-225.
Goktepe, I., V.K. Juneja and M. Ahmedna, 2019. Probiotics in Food Safety and Human Health. 1st Edn., CRC Press, Florida, US, Pages: 512.
Juliyarsi, I., P. Hartini, Yuherman, A. Djamaan and Arief et al., 2018. Characterization of lactic acid bacteria and determination of antimicrobial activity in Tempoyak from Padang Pariaman District, West Sumatra, Indonesia. Pak. J. Nutr., 17: 506-511.
Karovicova, J. and Z. Kohajdova, 2003. Lactic acid fermented vegetable juices. Hortic. Sci., 30: 152-158.
Kimoto, H., M. Nomura, M. Kobayashi, T. Okamoto and S. Ohmomo, 2004. Identification and probiotic characteristics of Lactococcus strains from plant materials. Jap. Agric. Res. Q., 38: 111-117.
Kazemipoor, M., C.W.J.W.M. Radzi, K. Begum and I. Yaze, 2012. Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens. Arch. Sci., Vol. 65.
Downloads
Published
Issue
Section
License
Copyright (c) 2021 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
