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Isolation and Selection of Probiotic Bacteria from Thai Traditional Fermentation Starter (Look-Pang-Khao-Mak) |
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| รหัสดีโอไอ | |
| Title | Isolation and Selection of Probiotic Bacteria from Thai Traditional Fermentation Starter (Look-Pang-Khao-Mak) |
| Creator | Charoen Charoenchai |
| Contributor | Siriwan Sangpayung, Duangjai Ochaikul |
| Publisher | The Thai Society for Biotechnology |
| Publication Year | 2562 |
| Keyword | Probiotic, Lactic acid bacteria, Look-Pang-Khao-Mak, Isolation |
| Abstract | Probiotics are health-promoting microbes that provide benefits to human health by increasing the balance of microbes in the digestive system. Khao-Mak is a sweet product made from glutinous rice fermented by yeast, mold and lactic acid bacteria (LAB) occurring naturally in Look-Pang, a traditional starter culture. In the present study, lactic acid bacteria were isolated from a total of 10 Thai traditional fermentation starters (Look-Pang-Khao-Mak. One hundred twenty lactic acid bacteria isolates were screened for Gram-positive and catalase-negative characteristics. Only 68 isolates were obtained, purified and screened for their acid and bile salt tolerance. Six isolates survived at the lowest pH of 2.5 and 1% bile salt concentration. These isolates were identified as Pediococcus pentosaceus (99.73% identities) after sequencing the 16S rDNA gene. These bacteria could be considered as potential probiotic for the food industry. |
| Language | EN |
| URL Website | http://tsb2019.com/ |
| Website title | The 31st Annual Meeting of the Thai Society for Biotechnology and International Conference (TSB 2019) |
