Inhibitory activity of lactic acid bacteria isolated from Thai fermented food against pandemic strains of Vibrio parahaemolyticus

The mechanism of its ability to inhibit V. parahaemolyticus was most likely caused by acid production.
Since 1996, Vibrio parahaemolyticus serotype O3:K6 and its clones have been reported to cause human infections worldwide. In Thailand, infections caused by these pandemic strains are still high. In order to control these infections, an attempt has been made to use probiotic bacteria. In this study, 327 strains of lactic acid bacteria were isolated from 22 types of fermented Thai foods. They were screened for probiotic properties. One isolate designated as PSU-LAB 71 strongly inhibited the pandemic strains of V. parahaemolyticus and also Vibrio cholerae. PSU-LAB71 was isolated from naturally fermented pork and was identified as Lactobacillus plantarum. The mechanism of its ability to inhibit V. parahaemolyticus was most likely caused by acid production. PSU-LAB71 showed high adhesion to an enterocyte-like Caco-2 cell line. This study highlighted the possibility of using PSU-LAB71 as a probiotic strain to control infections by pandemic V. parahaemolyticus

Fuente: Journal of Food Safety
http://www3.interscience.wiley.com/journal/122615841/abstract

Aporte: Leidy Beltrán