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Abstract |
| Title |
: Screening for Anti-Candida albicans activity of lactic acid bacteria isolated from fermented foods |
| By |
: Chadaporn Navajongphun and Ananya Wongdornma |
| Degree |
: DOCTOR OF PHARMACY |
| Advisor |
: Assoc.Prof.Dr.Keamwich Jantama and Asst.Prof.Dr.Sirima Suvarnakuta Jantama |
| Keywords |
: Probiotic, Lactic acid bacteria, Anti-Candida albicans, Fermented foods |
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| Candida albicans is an opportunistic pathogen in people who are immunocompromised.Now, development of drug resistance in C. albicans has increased. Therefore, it is necessary to search for a new antimicrobial agent as an alternative treatment. Objective= The aim of this study was to screening anti-candida albicans activity of lactic acid bacteria isolated from fermented foods. Methods= Seventy-one isolates of lactic acid bacteriawere tested for anti-Candida albicans by dual culture overlay assay. The isolates that showed the strong anti-C. albicans activities were selected and tested for antibacterial activity against 5 pathogenic bacteria including Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa, Bacillus cereus and Staphylococcus aureus using cylinder plate method. Acid (pH2 and pH3) and bile salt (0.15% and 0.3%) tolerance of the selected isolates were tested.Then theywere tested for identification by API 50 CHL Results= The results of anti-Candida albicans test of 71 isolates of lactic acid bacteria demonstrated that 13 isolates could inhibit C. albicans and 2 isolates; M44 and M47 had a strongest activity against pathogenic bacteria. Both isolates exhibited the acid tolerance properties at pH 3 and resistance to bile salt but cannot tolerance to pH 2. The result of identification showed that M44 and M47 are Lactobacillus pentosus at 99.99% of identity. Conclusions= The results demonstrated that M44 and M47 exhibited the potential probiotic properties. They showed anti-C. albicans activity, antibacterial activity, acid and bile salt tolerance. The result of identification was found to be Lactobacillus pentosus. However, further studies should be performed to investigate the additional characteristics such as the factor that effect to activity of lactic acid bacteria and identification by 16S RNA sequencing which would be useful for development of probiotic product. |
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