Isolation, characterization, and identification of probiotic lactic acid bacterium from sabeng, a philippine fermented drink

Abstract

© 2018, International Society for Southeast Asian Agricultural Sciences. All rights reserved. The Philippines has many traditional fermented food products still awaiting research. One of these is sabeng, a probiotic drink prepared by fermenting washed unpeeled raw sweet potatoes in rice washing. Lactic acid bacteria (LAB) were isolated from sabeng and evaluated as potential probiotic. The isolates were screened for acid tolerance, bile tolerance, antioxidant activities [% 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power], cell hydrophobicity, antimicrobial activities, and enzyme activity. Following isolation and purification, six LAB isolates were obtained: SF37, SF38, SF39, SF40, SF41, and SF42. After screening, only SF42 was found to be acid- and bile-tolerant. It had a % DPPH scavenging activity of 39.39%, an absorbance of 0.48 in the reducing power equivalence assay and a higher than 90% hydrophobicity. It was subjected to antimicrobial assay and found to have antimicrobial activities against Bacillus subtilis, Enterococcus faecalis, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium and Vibrio parahaemolyticus. Using API ZYM, SF42 was also found not to produce ß-glucuronidase, a carcinogenic enzyme, thereby supporting its safe use as probiotic. Sequence identification using BLAST showed SF42 as Lactobacillus plantarum at 100% similarity.

Source or Periodical Title

Journal of the International Society for Southeast Asian Agricultural Sciences

ISSN

8593132

Page

127-136

Document Type

Article

Subject

Lactobacillus plantarum, Philippine fermented foods, Probiotics

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