Identification and characterization of lipolytic bacteria from Thai fermented foods
- Author:
Mukkharin Phoottosavako
;
Suwimon Keeratipibul
;
Sujitra Techo
;
Somboon Tanasupawat
- Publication Type:Journal Article
- Keywords:
Antibiotic susceptibility;
fermented foods;
lipolytic bacteria;
spore-forming bacteria
- MeSH:
Fermentation
- From:Malaysian Journal of Microbiology
2015;11(3):231-239
- CountryMalaysia
- Language:English
-
Abstract:
Aims: Gram-positive spore forming rod-shaped bacteria from Thai fermented foods were isolated, identified and
screened for lipolytic activity.
Methodology and results: Bacterial strains were isolated from Thai fermented foods by the standard dilution technique
using Tryptic soy agar. Seven isolates which belong to the genus Bacillus and one isolate which belongs to
Paenibacillus were characterized based on their phenotypic characteristics and 16S rRNA gene sequence analyses.
Isolates NM8-1 (Group 1), PR9-2 (Group 2), PR11-1 (Group 3), KM15-1 and SS49-4 (Group 4), SS48-5 (Group 5) and
SS503 (Group 6), were closely related to Bacillus methylotropicus, B. pumilus, B. flexus, B. cereus, B. subtilis and B.
anthracis, based on 99.90-100% similarities, respectively. Isolate NM45-3 (Group 7) was closely related to Paenibacillus
pasadenensis based on 99.55% similarity. All the isolates were susceptible to amikacin, chloramphenicol, clindamycin,
erythromycin, gentamicin, imipenem, kanamycin, levofoxacin, novobiocin, streptomycin, tetracycline and vancomycin.
Their lipase production in nutrient broth with Tween 20, Tween 40, Tween 60 or Tween 80 ranged from 0.014±0.129 -
3.231±0.087 U/mL. Bacillus subtilis SS48-5 exhibited highest lipase production when cultured with Tween 80 at pH 7.5
for 24 h. The optimum lipase production of this strain was at 40 °C after incubated for 30 h.
Conclusion, significance and impact of study: The characterization and evaluation of the lipolytic activity of Bacillus
and Paenibacillus strains isolated from Thai fermented foods will be useful for the species diversity, food fermentation
and the lipase production.
- Full text:P020151008604530676541.pdf
