Screening of Lactic Acid Bacteria from Southern Thailand Traditional Aquatic Fermented Food Products for Growth Inhibition of Foodborne Pathogens

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Published: Feb 7, 2025
DOI: https://doi.org/10.14456/kkuscij.2025.2
Keywords:
Lactic Acid Bacteria Bacteriocin Traditional Fermented Aquatic Food Products

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Sirinat Srionnual
Department of Food and Service Management, Faculty of Agro-Industy, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat
Nomchit Kaewthai Andre
Department of Food and Service Management, Faculty of Agro-Industy, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat, Thailand
Saowanee Chaipetch
Department of Food and Service Management, Faculty of Agro-Industy, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat, Thailand
Tanikarn Torasin
Department of Food and Service Management, Faculty of Agro-Industy, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat, Thailand

Abstract

The aim of this study was to analysis of microbiological and chemical quality in southern Thailand traditional fermented foods product, selection of bacteriocin - producing lactic acid bacteria that can inhibit the growth of gastrointestinal pathogens and study the properties of bacteriocins produced from selected lactic acid bacteria. In 78 samples of fermented seafood products, pH values, lactic acid and NaCl were in the range from 3.64-7.89, 0 – 3.82 % and 11.2 – 47.0 %, respectively.  The average numbers of total viable count, halophilic bacteria, lactic acid bacteria and halophilic lactic acid bacteria  were in the range from <1.0x101 – 1.92x107, <1x101 – 1.14x108, <1.0x101 - 5.5x107 and <1x101- 1.04x107cfu/g.,  respectively.  Two samples of fermented aquatic foods that were not seafood, pH values, lactic acid and NaCl were in the range from ​​4.47-4.56, 0.36-1.01 %  and  12.2- 19.0 %, respectively. The average numbers of total viable count and lactic acid bacteria were in the range from 6.70x106 – 9.45x107 and 7.8x107 – 1.14x108 cfu/g., respectively.  A total of 484 isolates of bacteria were isolated from various food samples. Among these 367 isolates wich can growth well were selected for their production of antagonistic activity against pathogenic bacteria and the isolate named PPD90 and PSS113 which demonstrated comparatively broad inhibitory spectrum and wider inhibitory  zone were further selected to test their characteristics  for their potential antimicrobial activity.  The results indicated that the antimicrobial substances developed by these  strains were inactivated when treated with proteolytic enzymes, but the activity of these substances was remained when they were subjected to catalase. Additionally, maximal cell numbers and activity against the indicators strain of these 5 isolates were observed at 37◦C. These bacteriocin completely lost their activity at 80 degree celcius for 30  minutes.

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How to Cite
Srionnual, S., Kaewthai Andre, N., Chaipetch, S., & Torasin, T. (2025). Screening of Lactic Acid Bacteria from Southern Thailand Traditional Aquatic Fermented Food Products for Growth Inhibition of Foodborne Pathogens. KKU Science Journal, 53(1), 17–29. https://doi.org/10.14456/kkuscij.2025.2
Issue
Vol. 53 No. 1 (2025): (in progress) January - April 2025
Section
Research Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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