Isolation of phytase and bacteriocin producing lactic acid bacteria from fermented food for potential use as probiotecs.
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2008
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eng
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Mahidol University
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Kathawut Sopalun, Aumphaphan Subananphong, Saovanee C. Dharmsthiti (2008). Isolation of phytase and bacteriocin producing lactic acid bacteria from fermented food for potential use as probiotecs.. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/35040
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Isolation of phytase and bacteriocin producing lactic acid bacteria from fermented food for potential use as probiotecs.
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Altogether 13 strains of bacteria were isolated from different kinds of fermented food products; i.e. 2 isolates from kimji, 2 isolates from fermented wild spider flower, 2 isolates from fermented Chinese cabbage 1 isolate from yogurt and 6 isolates from 2 samples of yogurt drink. Biological plate assay toward growth of Lactobacillus platarum
TISTR850, a nisin-sensitive strain, revealed that only 4 isolates can produce obvious clear zone around their colonies. Others were grown
with either narrow clear zones or none at all. From Gram staining, all four strains were G(+) rod. Comparison of the nisin-like activity among the 4 isolates showed that strains KV1 and YT contained similar level of activities. KV1 reduced growth of TISTR850 down by 63% while YT did so by 65%. However, testing for the ability in producing phytate digesting enzyme clearly showed that only KV1 harbored such a function.The strain was found to have optimum growth at 35oC and pH6.0. The phytase enzyme produced under such a condition was 0.15 unit. Growth as well as bacteriocin and phytase production of the strain KV1 under
various conditions were determined. This strain was shown to be a good candidate for use as probiotic, especially in animal feed.
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International Conference on Life Science 2008: Well-being for the Human Race, Queen Sirikit National Convention Center, Bangkok, Thailand. November 25-27, 2008