Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation
Northern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in c...
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MDPI AG
2025-01-01
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| author | Nittiya Suwannasom Achiraya Siriphap Ornampai Japa Chonthida Thephinlap Chutamas Thepmalee Krissana Khoothiam |
| author_facet | Nittiya Suwannasom Achiraya Siriphap Ornampai Japa Chonthida Thephinlap Chutamas Thepmalee Krissana Khoothiam |
| author_sort | Nittiya Suwannasom |
| collection | DOAJ |
| description | Northern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in commercial synbiotic formulation. Five isolates demonstrating high tolerance to low pH (2.0) and 0.3% bile salts were collected and characterized. These included three strains of <i>Lactiplantibacillus plantarum</i> isolated from nham (NB1, NP2, and NP11) and two strains of <i>Limosilactobacillus fermentum</i> isolated from pla-som (PS4 and PS7). All the selected LAB isolates exhibited γ-hemolytic activity, strong antimicrobial activity, and high resistance to gastric and duodenal digestion conditions. Among the LAB isolates, <i>L. plantarum</i> NB1 demonstrated the highest capacity for adhesion to Caco-2 cells, auto-aggregation, and antioxidant activity, differing significantly (<i>p</i> < 0.05) from the other isolates. Furthermore, the NB1 strain exhibited preferential growth in the presence of commercial prebiotics (fructooligosaccharide, lactose, and inulin) and good survival after lyophilization, which is a desirable characteristic for a powdered ingredient. Therefore, the NB1 strain is a suitable probiotic candidate for applications in synbiotic formulation or as a functional food ingredient. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-a0cd12b3912a49a0921b1f0af5233cf72025-01-24T13:33:00ZengMDPI AGFoods2304-81582025-01-0114224410.3390/foods14020244Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic FormulationNittiya Suwannasom0Achiraya Siriphap1Ornampai Japa2Chonthida Thephinlap3Chutamas Thepmalee4Krissana Khoothiam5Division of Biochemistry, School of Medical Sciences, University of Phayao, Phayao 56000, ThailandDivision of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, ThailandDivision of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, ThailandDivision of Biochemistry, School of Medical Sciences, University of Phayao, Phayao 56000, ThailandDivision of Biochemistry, School of Medical Sciences, University of Phayao, Phayao 56000, ThailandDivision of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, ThailandNorthern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in commercial synbiotic formulation. Five isolates demonstrating high tolerance to low pH (2.0) and 0.3% bile salts were collected and characterized. These included three strains of <i>Lactiplantibacillus plantarum</i> isolated from nham (NB1, NP2, and NP11) and two strains of <i>Limosilactobacillus fermentum</i> isolated from pla-som (PS4 and PS7). All the selected LAB isolates exhibited γ-hemolytic activity, strong antimicrobial activity, and high resistance to gastric and duodenal digestion conditions. Among the LAB isolates, <i>L. plantarum</i> NB1 demonstrated the highest capacity for adhesion to Caco-2 cells, auto-aggregation, and antioxidant activity, differing significantly (<i>p</i> < 0.05) from the other isolates. Furthermore, the NB1 strain exhibited preferential growth in the presence of commercial prebiotics (fructooligosaccharide, lactose, and inulin) and good survival after lyophilization, which is a desirable characteristic for a powdered ingredient. Therefore, the NB1 strain is a suitable probiotic candidate for applications in synbiotic formulation or as a functional food ingredient.https://www.mdpi.com/2304-8158/14/2/244lactic acid bacteria (LAB)northern Thai (Lanna) fermented foodsprobioticssynbiotic |
| spellingShingle | Nittiya Suwannasom Achiraya Siriphap Ornampai Japa Chonthida Thephinlap Chutamas Thepmalee Krissana Khoothiam Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation Foods lactic acid bacteria (LAB) northern Thai (Lanna) fermented foods probiotics synbiotic |
| title | Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation |
| title_full | Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation |
| title_fullStr | Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation |
| title_full_unstemmed | Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation |
| title_short | Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation |
| title_sort | lactic acid bacteria from northern thai lanna fermented foods a promising source of probiotics with applications in synbiotic formulation |
| topic | lactic acid bacteria (LAB) northern Thai (Lanna) fermented foods probiotics synbiotic |
| url | https://www.mdpi.com/2304-8158/14/2/244 |
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