Research Article | Volume: 5, Issue: 3, March, 2015

Characterization and lipolytic activity of lactic acid bacteria isolated from Thai fermented meat

Somboon Tanasupawat Mukkharin Phoottosavako Suwimon Keeratipibul   

Open Access   

Published:  Mar 28, 2015

DOI: 10.7324/JAPS.2015.50302
Abstract

Twenty six strains of lactic acid bacteria (LAB) were isolated from Thai fermented meat products, including 7 samples of Nham (fermented pork), 7 Sai-krog-prieo (fermented sausage) and one Mum (fermented beef). The isolates were identified as Lactobacillus pentosus (5 isolates), Lactobacillus sp. (11 isolates), Pediococcus pentosaceus (5 isolates) and each isolate of Pediococcus lolii, Leuconostoc fallax, Weissella thailandensis, W. cibaria, and W. paramesenteroides based on their phenotypic characteristics and 16S rRNA gene sequence similarities (99.8-100 %). The isolates were primary screened for their lipolytic activity on agar plates. The rod-shaped isolates showed 0.031±0.030-0.938±0.127 U/ml of lipase activity in broth supplemented with Tween 20, Tween 40, Tween 60 or Tween 80. The isolate SS50-1 identified as Lactobacillus pentosus showed the highest activity in Tween 80 (0.938±0.127 U/ml). The coccal isolates showed lipase activity ranged from 0.029±0.006-1.090±0.033 U/ml when Tween 20, Tween 40, Tween 60 or Tween 80 was used as a substrate. The isolate SS48-4 identified as Pediococcus lolii showed the highest activity in Tween 80 (1.090±0.033 U/ml).


Keyword:     Fermented meat lipolytic bacteria lactic acid bacteria lipase.


Citation:

Somboon Tanasupawat, Mukkharin Phoottosavako, Suwimon Keeratipibul. Characterization and lipolytic activity of lactic acid bacteria isolated from Thai fermented meat. J App Pharm Sci, 2015; 5 (03): 006-012.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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