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Author Nanasombat, Suree
TitleCharacterization of the Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Raw Fish and Nham-Plaa/Suree Nanasombat ... [et al.]
Imprint2008
Call# FOOD 6424

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AbstractIsolates of lactic acid bacteria from fish fillets and nham-plaa were screened to select the most suitable strains for the formulation of starter cultures with probiotic properties. Using an agar spot test, 30 of the 180 isolates that were tested inhibited at least one of four indicator strains; Staphylococcus aureus TISTR 118, Pediococcus acidilactici TISTR 051,Lactobacillus bulgaricus TISTR 415 and Listeria monocytogenes DMST 11256. Two bacterial isolates, 13IS3 and 13IS4,from fish fillets were resistant to a low pH in lactic acid (pH 2.9-3.2)and in HCI (pH 2.2)and a high concentration of NaCI (6.0%)and bile salts (5.25%). These isolates were identified by morphological,biochemical and molecular analysis as Lactococcus lactis 13IS3 and Lactobacillus sakei 13IS4. The fermentation of nham-plaa model broth (NMB)by L. lactis 13IS3 seemed to be stimulated by 1.0% garlic extract and 0-1.5% NaCI at all temperatures of incubation. L.sakei 13IS4 fermented at a slower rate than L. lactis 13IS3, but fermented more rapidly in a 3.0%-garlic extract NMB with 0-1.5% NaCI at 30 (degree C)and in the same medium containing 1.0-1.5% NaCI at 35 (degree C).
Descriptvol.42 no.4 ; 747-757
Subjectlactic acid bacteria
probiotic
starter culture
fermented fish
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