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Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong)

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Abstract

The aim of this study was to evaluate the technological and functional potential of lactic acid bacteria (LAB) isolated from fermented stinky bean (Sataw-Dong). Of the 114 LAB colonies isolated from spontaneously fermented stinky bean which showed inhibitory activity against two food-borne pathogens (Staphylococcus aureus DMST 4480 and Escherichia coli DMST 4212), the five isolates (KJ03, KJ15, KJ17, KJ22, KJ23) exhibiting excellent antagonistic activity were subjected to further study. These five strains showed titratable acidity as lactic acid in the range of 1.47–1.55 %, with strains KJ03 and KJ23 additionally exhibiting a high NaCl tolerance of >7 % (w/v). Using 16S rRNA gene sequence analysis, strains KJ03 and KJ23 were identified as Lactobacillus plantarum and L. fermentum, respectively, and further investigated for their functional properties in vitro. Both strains survived well in a simulated gastrointestinal tract environment with <1 log cell decrease over 8 h (>8 log CFU/ml). Lactobacillus plantarum KJ03 showed the best performance with respect to cholesterol removal (53 %), while L. fermentum KJ23 showed the highest cell-surface hydrophobicity (39.5 %). Neither of the two strains showed any hemolysis activity. Both strains hydrolyzed glycodeoxycholic and taurodeoxycholic acids. In terms of antibiotic susceptibility, L. fermentum KJ23 was not sensitive to tetracycline. Taking all of the results into account, L. plantarum KJ03 possessed desirable in vitro functional properties. This strain is therefore a good candidate for further investigation for use in Sataw-Dong fermentation to assess its technological performance as a potential probiotic starter.

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Acknowledgments

This work has been financially supported by the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0049/2554) and the Graduate School of Prince of Songkla University.

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Authors and Affiliations

  1. Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkla, 90112, Thailand

    Krittanon Jampaphaeng & Suppasil Maneerat

  2. Department of Agricultural, Forest and Food Science of the University of Torino (DISAFA), University of Turin, Grugliasco, Turin, 10095, Italy

    Luca Cocolin

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  1. Krittanon Jampaphaeng
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  2. Luca Cocolin
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Jampaphaeng, K., Cocolin, L. & Maneerat, S. Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong). Ann Microbiol 67, 25–36 (2017). https://doi.org/10.1007/s13213-016-1233-3

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