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Scientia Pharmaceutica is published by MDPI from Volume 84 Issue 3 (2016). Articles in this Issue were published by another publisher in Open Access under a CC-BY (or CC-BY-NC-ND) licence. Articles are hosted by MDPI on as a courtesy and upon agreement with Austrian Pharmaceutical Society (Österreichische Pharmazeutische Gesellschaft, ÖPhG).
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Sci. Pharm. 2008, 76(3), 485-504;

Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food

Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, A-1090, Austria
Author to whom correspondence should be addressed.
Received: 17 June 2008 / Accepted: 4 July 2008 / Published: 9 August 2008
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Certain properties relevant to probiotic action, e.g. resistance to acid, bile tolerance, adhesive properties, antibacterial activity, and antibiotic susceptibility were investigated of lactobacilli isolated from four kinds of Thai traditional fermented foods. Media of pH = 2.0–7.0 and bile salt concentrations of 0.3–1.0% were used as stress conditions. The adhesive properties were assessed by determination of bacterial hydrophobicity. Antibacterial activity of the probiotic lactobacilli was determined by means of the spot-on-lawn method. Among 563 isolates, only 3 strains (two from fermented pork and one from fermented tea leaves) showed extremely high survival rates under stress caused by acid or bile salts. The identification by PCR techniques revealed that these three strains were Lactobacillus fermentum. The strains from fermented pork showed higher adhesive potential than those from fermented tea leaves. The three strains inhibited test pathogenic bacteria to different extents. They were sensitive to chloramphenicol, quinupristin, erythromycin, kanamycin linezolid, rifampicin, streptomycin, and tetracycline but resistant to ciprofloxacin and vancomycin.
Keywords: Lactobacilli; Food origin; Probiotics; Traditional fermented food; Lactobacillus fermentum Lactobacilli; Food origin; Probiotics; Traditional fermented food; Lactobacillus fermentum
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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KLAYRAUNG, S.; VIERNSTEIN, H.; SIRITHUNYALUG, J.; OKONOGI, S. Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food. Sci. Pharm. 2008, 76, 485-504.

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