Diversity and lipolytic activity of lactic acid bacteria isolated from fermented foods and plant materials in Thailand.

Lactic acid bacteria (LAB) originated from fermented foods, are generally known to possess the lipolytic activity which provides the desirable flavor of the products. However, the researches on their lipolytic activity are limited. Therefore, LAB with lipolytic activity derived from traditional fermented foods and plants in Thailand were isolated and identified based on the phenotypic characteristics and 16S rRNA gene sequences. The isolates were identified as Lactiplantibacillus pentosus (four isolates), Lactiplantibacillus plantarum (three isolates), Limosilactobacillus fermentum (four isolates), Enterococcus hirae (two isolates), and each isolate of Lactiplantibacillus paraplantarum, Companilactobacillus tucceti, Companilactobacillus farciminis, Lacticaseibacillus porcinae, Lactobacillus amylovorus, Pediococcus pentosaceus, and Enterococcus faecalis. Lipolytic activity of isolates was in the range of 0.16 ± 0.01-1.07 ± 0.02 U/mL. Enterococcus faecalis MP1-3 from mum displayed the highest lipolytic activity (1.07 ± 0.02 U/mL). Various inducers including tributyrin, Tween 20, Tween 40, Tween 60, Tween 80, and palm oil were used for lipolytic activity assay of isolate MP1-3 which cultivated in production medium at 30°C for 72 h. The greatest lipolytic activity (3.28 ± 0.22 U/mL) was found when supplemented the medium with Tween 20. The results suggest that Enterococcus faecalis MP1-3 could be chosen for further lipase purification and characterization. [ABSTRACT FROM AUTHOR]