Viengvilaiphone Botthoulath
Graduate School, Institute of Biological Sciences, University of the Philippines Los Baños (UPLB), Laguna, Philippines/Vientiane, Laos
Ida F. Dalmacio
Microbiology Division, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
Francisco B. Elegado
Biotechnology for Industry, Energy and the Environment Program (BIEEP), National Institute of Molecular Biology and Biotechnology (BIOTECH), UPLB, College, Laguna, Philippines
Nacita B. Lantican
Microbiology Division, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
Lucille C. Villegas
Microbiology Division, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
Maria Genaleen Q. Diaz
Molecular Biology and Biotechnology, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
DOI: https://doi.org/10.14456/apst.2025.26
Keywords: Pediococcus pentosaceus BBS1 Lactiplantibacillus plantarum BBS13 potential probiotic bacteria Nor mai som
Abstract
Probiotics are increasingly popular in the food industry. Nevertheless, there remains a need for greater assessment of the probiotic potential of the lactic acid bacteria (LAB) by evaluating under-researched strains, from sources such as fermented bamboo shoots. The aim of this study was to evaluate the functional probiotic properties of Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13 strains isolated from Nor mai som. In-vitro tests for probiotic properties revealed that both strains were tolerant to simulated gastric juice after 3h of incubation at pH 2.5 supplement with pepsin and also tolerant to small intestinal juice after 4h incubation at pH 8.0 with 0.3% oxgall bile salt. Bacterial adhesion to xylene (non-poplar solvent) and chloroform (acidic monopolar solvent) were obtained for BBS1 (36.88% and 40.17%) and BBS13 (39.54% and 49.33%), respectively. The highest 1-diphenyl-2-picrylhydrazyl radical-scavenging activity was found in BBS13 at 77.41 % and BBS1 at 72.74%. Both were positive for proteolytic and linamarase activities, promising biotechnological applications. The strains inhibited not only closely related species but they were also effective against several pathogenic microorganisms (Bacillus cereus DMST 5040, Escherichia coli ATCC 25922, E. coli O157: H17, Listeria innocua 026, Staphylococcus aureus DMST 8840, Salmonella typhimurium DMST 15674). A safety assessment showed that those strains were susceptible to many antibiotics administered to humans and animals, and showed no hemolytic activity. Results revealed that the two strains have potential probiotic properties and are considered safe to be applied as starter culture in fermented bamboo shoots and related food products.
How to Cite
Botthoulath, V., Dalmacio, I. F. ., Elegado, F. B. ., Lantican, N. B. ., Villegas, L. C., & Diaz, M. G. Q. . (2025). Evaluation of probiotic functional properties of Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13 strains isolated from Lao traditional fermented bamboo shoots (Nor mai som). Asia-Pacific Journal of Science and Technology, 30(02), APST–30. https://doi.org/10.14456/apst.2025.26
References
Belicová A, Mikulasova M, Dusinsky M. Probiotic potential and safety properties of Lactiplantibacillus plantarum from slovak bryndza cheese. Biomed Res Int. 2013;1:760298.
FAO/WHO. Food and Agriculture Organization (FAO) and World Health Organization (WHO) Report of a Joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. London Ontario Canada; 2002.
Qi Y, Huang L, Zeng Y, Li W, Zhou D, Xie J, Xie J, Tu Q, Deng D, Yin J. Pediococcus pentosaceus: screening and application as probiotics in food processing. Front Microbiol. 2021;12:762467.
Han Q, Kong B, Chen Q, Sun F, Zhang H. In Vitro comparison of probiotic properties of lactic acid bacteria isolated from harbin dry sausages and selected probiotics. J Funct Foods. 2017;32:391-400.
Dos Santos Leandro E, Ginani VC, De Alencar ER, Pereira OG, Rose ECP, Do Vale HMM, Tavares CSO. Isolation, identification, and screening of lactic acid bacteria with probiotic potential in silage of different species of forage plants, cocoa beans, and artisanal salami. Probiotics Antimicro Prot. 2021;13:173-186.
Chongtham N, Bisht MS, Premlata T, Bajwa HK, Sharma V, Santosh O. Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review. J Food Sci Technol. 2022;59:1-11.
Sang-a-Gad P, Guharat S, Wananukul W. A mass cyanide poisoning from pickling bamboo shoots. Clin Toxicol. 2011;49:834-839.
Elegado FB, Guerra MA, Macayan RA, Mendoza HA, Lirazan MB. Spectrum of bacteriocin activity of Lactobacillus plantarum BS and fingerprinting by RAPD-PCR. Int J Food Microbiol. 2004;95(1):11-18.
H-kittikun A, Biscola V, El-ghaish S, Jaffrès E, Dousset x, Pillot G, Haertlé T, Chobert JM, Hwanhle, N. Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation. Food Control. 2015;54:126-134.
Vijayaraghavan P, Vincent SGP. A Simple method for the detection of protease activity on agar plates using bromocresolgreen dye. J Biochem Technol. 2013;4:628-630.
Ikediobi C, Onyia GOC, Eluwah CE. A rapid and inexpensive enzymatic assay for total cyanide in cassava (Manihot esculenta Crantz) and cassava products. Agric Biol Chem. 1980; 44(12):2803-2809.
Yu Z, Zhang X, Li S, Li C, Li D, Yang Z. Evaluation of probiotic properties of lactiplantibacillus plantarum strains isolated from Chinese sauerkraut. World J Microbiol Biotechnol. 2013;29(3):489-498.
Pieniz S, De Moura TM, Cassenego APV, Andreazza R, Frazzon APD, De Oliveira Camargo FA, Brandelli A. Evaluation of resistance genes and virulence factors in a food isolated Enterococcus durans with potential probiotic effect. Food Control. 2015;51:49-54.
Clinical and Laboratory Standards Institute (CLSI). Methods for dilution antimicrobial susceptibility test for bacteria that grow aerobically; Approved Standard-Ninth Edition M07-09. NCCLS, Wayne, PA; 2012. p. 1-68.
European Food Safety Authority, EFSA. EFSA Panel on additives and products or substances used in animal feed (FEEDAP). Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA J. 2012;10(10):2740.
Son SH, Jeon H L, Jeon EB, Lee NK, Park YS, Kang DK, Paik HD. Potential probiotic Lactiplantibacillus Plantarum ln4 from kimchi: evaluation of β-galactosidase and antioxidant activities. LWT-Food Sci Technol. 2017;85:181-186.
Sadishkumar V, Jeevaratnam K. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from Idli batter fermented with Piper betle leaves. Int J Food Sci Technol. 2017;52(2):329-340.
Linares-morales JR, Cuellar-nevárez GE, Rivera-chavira BE, Gutiérrez-méndez N, Pérez-vega SB Nevárez-moorillón GV. Selection of lactic acid bacteria isolated from fresh fruits and vegetables based on their antimicrobial and enzymatic activities. Foods. 2020;9(10):1399.
Zangeneh M, Khorrami S, Khaleghi M. Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough. Food Sci Nutri. 2020; 8(11):6023-6030.
Lim YS, Foo HL, Loh TC, Mohamad R, Abdullah N. Comparative studies of versatile extracellular proteolytic activities of Lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements.
J Anim Sci Biotechnol. 2019;10:1-13.
García-cano I, Rocha-mendoza D, Kosmerl E, Zhang L, Jiménez-flores R. Technically relevant enzymes and proteins produced by LAB suitable for industrial and biological activity. Appl Microbiol Biotechnol. 2020;104(4):1401-1422.
Adeleke BS, Olaniyi O, Akinyele BJ. Isolation and screening of bacteria associated with fermented cassava peels for linamarase production. Int J Appl Microbiol Biotechnol. 2017;5:20-26.
Fadahunsi IF, Busari NK, Fadahunsi OS. Effect of cultural conditions on the growth and linamarase production by a local species of Lactobacillus fermentum isolated from cassava effluent. Bull Natl Res Cent. 2020;44:1-14.
Nwokoro O. Linamarase production by some microbial isolates and a comparison of the rate of degradation of cassava cyanide by microbial and cassava linamarases. Hem Ind. 2016;70(2):129-136.
Gobbetti M, Cagno RD, De Angelis M. Functional microorganisms for functional food quality. Crit Rev Food Sci Nutr. 2010;50(8):716-727.
Vandenplasa Y, Huys, G, Daube G. Probiotics: an update. J Pediatr. 2015;91(1):6-21.
Kaushik JK, Kumar A, Duary RK, Mohanty AK, Grover S, Batish VK. Functional and probiotic attributes of an indigenous isolate of Lactiplantibacillus plantarum. PLoS One. 2009;4(12):e8099.
Guan C, Chen X, Jiang X, Zhao R, Yuan Y, Chen D, Zhang C, Lu M, Lu Z, Gu R. In Vitro studies of adhesion properties of six lactic acid bacteria isolated from the longevous population of China. RSC Adv. 2020;10(41):24234-24240.
Kanpiengjai A, Nuntikaew P, Wongsanittayarak J, Leangnim N, Khanongnuch C. Isolation of efficient xylooligosaccharides-fermenting probiotic lactic acid bacteria from ethnic pickled bamboo shoots products. Biology. 2022;11(5):638.
Oh YJ, Jung DS. Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in korea. LWT-Food Sci Technol. 2015;63:437-444.
Fraqueza MJ. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. Int J Food Microbiol. 2015;212:6-88.
Yasmin I, Saeed M, Khan WA, Khaliq a, Chughtai MFJ, Iqbal R, Tehseen S, Naz S, Liaqat A, Mehmood T, Ahsan S, Tanweer S. In vitro probiotic potential and safety evaluation (hemolytic, cytotoxic activity) of Bifidobacterium strains isolated from raw camel milk. Microorganisms. 2020;8(3):354.
Lin X, Xia Y, Wang G, Yang Y, Xiong Z, Lv F, Ai L. Lactic acid bacteria with antioxidant activities alleviating oxidized oil induced hepatic injury in mice. Front Microbiol. 2018;9:2684.
Hur SJ, Lee SY, Kim YC, Choi I, Kim GB. Effect of fermentation on the antioxidant activity in plant-based foods. Food Chem. 2014;160:346-l356.
Published:
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Viengvilaiphone Botthoulath
Graduate School, Institute of Biological Sciences, University of the Philippines Los Baños (UPLB), Laguna, Philippines/Vientiane, Laos
Ida F. Dalmacio
Microbiology Division, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
Francisco B. Elegado
Biotechnology for Industry, Energy and the Environment Program (BIEEP), National Institute of Molecular Biology and Biotechnology (BIOTECH), UPLB, College, Laguna, Philippines
Nacita B. Lantican
Microbiology Division, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
Lucille C. Villegas
Microbiology Division, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
Maria Genaleen Q. Diaz
Molecular Biology and Biotechnology, Institute of Biological Sciences, UPLB, College, Laguna, Philippines
DOI: https://doi.org/10.14456/apst.2025.26
Keywords: Pediococcus pentosaceus BBS1 Lactiplantibacillus plantarum BBS13 potential probiotic bacteria Nor mai som
Abstract
Probiotics are increasingly popular in the food industry. Nevertheless, there remains a need for greater assessment of the probiotic potential of the lactic acid bacteria (LAB) by evaluating under-researched strains, from sources such as fermented bamboo shoots. The aim of this study was to evaluate the functional probiotic properties of Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13 strains isolated from Nor mai som. In-vitro tests for probiotic properties revealed that both strains were tolerant to simulated gastric juice after 3h of incubation at pH 2.5 supplement with pepsin and also tolerant to small intestinal juice after 4h incubation at pH 8.0 with 0.3% oxgall bile salt. Bacterial adhesion to xylene (non-poplar solvent) and chloroform (acidic monopolar solvent) were obtained for BBS1 (36.88% and 40.17%) and BBS13 (39.54% and 49.33%), respectively. The highest 1-diphenyl-2-picrylhydrazyl radical-scavenging activity was found in BBS13 at 77.41 % and BBS1 at 72.74%. Both were positive for proteolytic and linamarase activities, promising biotechnological applications. The strains inhibited not only closely related species but they were also effective against several pathogenic microorganisms (Bacillus cereus DMST 5040, Escherichia coli ATCC 25922, E. coli O157: H17, Listeria innocua 026, Staphylococcus aureus DMST 8840, Salmonella typhimurium DMST 15674). A safety assessment showed that those strains were susceptible to many antibiotics administered to humans and animals, and showed no hemolytic activity. Results revealed that the two strains have potential probiotic properties and are considered safe to be applied as starter culture in fermented bamboo shoots and related food products.
How to Cite
Botthoulath, V., Dalmacio, I. F. ., Elegado, F. B. ., Lantican, N. B. ., Villegas, L. C., & Diaz, M. G. Q. . (2025). Evaluation of probiotic functional properties of Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13 strains isolated from Lao traditional fermented bamboo shoots (Nor mai som). Asia-Pacific Journal of Science and Technology, 30(02), APST–30. https://doi.org/10.14456/apst.2025.26
References
Belicová A, Mikulasova M, Dusinsky M. Probiotic potential and safety properties of Lactiplantibacillus plantarum from slovak bryndza cheese. Biomed Res Int. 2013;1:760298.
FAO/WHO. Food and Agriculture Organization (FAO) and World Health Organization (WHO) Report of a Joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. London Ontario Canada; 2002.
Qi Y, Huang L, Zeng Y, Li W, Zhou D, Xie J, Xie J, Tu Q, Deng D, Yin J. Pediococcus pentosaceus: screening and application as probiotics in food processing. Front Microbiol. 2021;12:762467.
Han Q, Kong B, Chen Q, Sun F, Zhang H. In Vitro comparison of probiotic properties of lactic acid bacteria isolated from harbin dry sausages and selected probiotics. J Funct Foods. 2017;32:391-400.
Dos Santos Leandro E, Ginani VC, De Alencar ER, Pereira OG, Rose ECP, Do Vale HMM, Tavares CSO. Isolation, identification, and screening of lactic acid bacteria with probiotic potential in silage of different species of forage plants, cocoa beans, and artisanal salami. Probiotics Antimicro Prot. 2021;13:173-186.
Chongtham N, Bisht MS, Premlata T, Bajwa HK, Sharma V, Santosh O. Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review. J Food Sci Technol. 2022;59:1-11.
Sang-a-Gad P, Guharat S, Wananukul W. A mass cyanide poisoning from pickling bamboo shoots. Clin Toxicol. 2011;49:834-839.
Elegado FB, Guerra MA, Macayan RA, Mendoza HA, Lirazan MB. Spectrum of bacteriocin activity of Lactobacillus plantarum BS and fingerprinting by RAPD-PCR. Int J Food Microbiol. 2004;95(1):11-18.
H-kittikun A, Biscola V, El-ghaish S, Jaffrès E, Dousset x, Pillot G, Haertlé T, Chobert JM, Hwanhle, N. Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation. Food Control. 2015;54:126-134.
Vijayaraghavan P, Vincent SGP. A Simple method for the detection of protease activity on agar plates using bromocresolgreen dye. J Biochem Technol. 2013;4:628-630.
Ikediobi C, Onyia GOC, Eluwah CE. A rapid and inexpensive enzymatic assay for total cyanide in cassava (Manihot esculenta Crantz) and cassava products. Agric Biol Chem. 1980; 44(12):2803-2809.
Yu Z, Zhang X, Li S, Li C, Li D, Yang Z. Evaluation of probiotic properties of lactiplantibacillus plantarum strains isolated from Chinese sauerkraut. World J Microbiol Biotechnol. 2013;29(3):489-498.
Pieniz S, De Moura TM, Cassenego APV, Andreazza R, Frazzon APD, De Oliveira Camargo FA, Brandelli A. Evaluation of resistance genes and virulence factors in a food isolated Enterococcus durans with potential probiotic effect. Food Control. 2015;51:49-54.
Clinical and Laboratory Standards Institute (CLSI). Methods for dilution antimicrobial susceptibility test for bacteria that grow aerobically; Approved Standard-Ninth Edition M07-09. NCCLS, Wayne, PA; 2012. p. 1-68.
European Food Safety Authority, EFSA. EFSA Panel on additives and products or substances used in animal feed (FEEDAP). Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA J. 2012;10(10):2740.
Son SH, Jeon H L, Jeon EB, Lee NK, Park YS, Kang DK, Paik HD. Potential probiotic Lactiplantibacillus Plantarum ln4 from kimchi: evaluation of β-galactosidase and antioxidant activities. LWT-Food Sci Technol. 2017;85:181-186.
Sadishkumar V, Jeevaratnam K. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from Idli batter fermented with Piper betle leaves. Int J Food Sci Technol. 2017;52(2):329-340.
Linares-morales JR, Cuellar-nevárez GE, Rivera-chavira BE, Gutiérrez-méndez N, Pérez-vega SB Nevárez-moorillón GV. Selection of lactic acid bacteria isolated from fresh fruits and vegetables based on their antimicrobial and enzymatic activities. Foods. 2020;9(10):1399.
Zangeneh M, Khorrami S, Khaleghi M. Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough. Food Sci Nutri. 2020; 8(11):6023-6030.
Lim YS, Foo HL, Loh TC, Mohamad R, Abdullah N. Comparative studies of versatile extracellular proteolytic activities of Lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements.
J Anim Sci Biotechnol. 2019;10:1-13.
García-cano I, Rocha-mendoza D, Kosmerl E, Zhang L, Jiménez-flores R. Technically relevant enzymes and proteins produced by LAB suitable for industrial and biological activity. Appl Microbiol Biotechnol. 2020;104(4):1401-1422.
Adeleke BS, Olaniyi O, Akinyele BJ. Isolation and screening of bacteria associated with fermented cassava peels for linamarase production. Int J Appl Microbiol Biotechnol. 2017;5:20-26.
Fadahunsi IF, Busari NK, Fadahunsi OS. Effect of cultural conditions on the growth and linamarase production by a local species of Lactobacillus fermentum isolated from cassava effluent. Bull Natl Res Cent. 2020;44:1-14.
Nwokoro O. Linamarase production by some microbial isolates and a comparison of the rate of degradation of cassava cyanide by microbial and cassava linamarases. Hem Ind. 2016;70(2):129-136.
Gobbetti M, Cagno RD, De Angelis M. Functional microorganisms for functional food quality. Crit Rev Food Sci Nutr. 2010;50(8):716-727.
Vandenplasa Y, Huys, G, Daube G. Probiotics: an update. J Pediatr. 2015;91(1):6-21.
Kaushik JK, Kumar A, Duary RK, Mohanty AK, Grover S, Batish VK. Functional and probiotic attributes of an indigenous isolate of Lactiplantibacillus plantarum. PLoS One. 2009;4(12):e8099.
Guan C, Chen X, Jiang X, Zhao R, Yuan Y, Chen D, Zhang C, Lu M, Lu Z, Gu R. In Vitro studies of adhesion properties of six lactic acid bacteria isolated from the longevous population of China. RSC Adv. 2020;10(41):24234-24240.
Kanpiengjai A, Nuntikaew P, Wongsanittayarak J, Leangnim N, Khanongnuch C. Isolation of efficient xylooligosaccharides-fermenting probiotic lactic acid bacteria from ethnic pickled bamboo shoots products. Biology. 2022;11(5):638.
Oh YJ, Jung DS. Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in korea. LWT-Food Sci Technol. 2015;63:437-444.
Fraqueza MJ. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. Int J Food Microbiol. 2015;212:6-88.
Yasmin I, Saeed M, Khan WA, Khaliq a, Chughtai MFJ, Iqbal R, Tehseen S, Naz S, Liaqat A, Mehmood T, Ahsan S, Tanweer S. In vitro probiotic potential and safety evaluation (hemolytic, cytotoxic activity) of Bifidobacterium strains isolated from raw camel milk. Microorganisms. 2020;8(3):354.
Lin X, Xia Y, Wang G, Yang Y, Xiong Z, Lv F, Ai L. Lactic acid bacteria with antioxidant activities alleviating oxidized oil induced hepatic injury in mice. Front Microbiol. 2018;9:2684.
Hur SJ, Lee SY, Kim YC, Choi I, Kim GB. Effect of fermentation on the antioxidant activity in plant-based foods. Food Chem. 2014;160:346-l356.
Published: May 7, 2025
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.