Isolation, Characterization and Identification of Fermented Food-Borne Bacteria From Traditionally Fermented Foods of Central Luzon

Abstract

Fermented foods are foods that are biochemically modified as a result of microbial or enzymatic action. These foods are predominantly inhabited by Lactic Acid Bacteria (LAB) and serve as the chief fermenters in these foods. LAB also play a significant role as probiotic organisms wherein they confer various beneficial effects to human consumers. However, pathogenic bacteria have been found to be present in some types of fermented food samples. Therefore, identification of the microbial flora of fermented food products would determine their presence in the foods and as a consequence assess the safety of the foods. This study isolated, characterized and identified the fermented food-borne bacteria of traditional fermented foods from selected provinces of Central Luzon. Eighteen non-LAB and eight LAB isolates were obtained and subjected to further physiological characterization using conventional tests and API 20E Identifications kits and API 50 CHL Identifications kits respectively. The isolates were identified as Staphylococcus aureus (Bagoong Alamang), S. epidermidis (Pickles), Bacillus pumilus (Sukang Paumbong, Purong Sasa, Bagoong Alamang), B. subtilis (Boneless Bangus, Pagas, Bagoong Alamang), B. cereus (Purong Sasa, Bagoong Alamang, Pickles, Sukang Paumbong, Pagas, Sukang Tubo), B. polymyxa (Burong Mustasa), B. coagulans (Burong Hipon), Pseudomonas luteola (Burong Mustasa, Bagoong Alamang, Burong Tilapia, Pickles), Leclaria adecarboxylata/Pantoea sp. (Burong Mustasa, Bagoong Alamang), Enterobacter spp. (Bagoong Alamang), Serratia spp. (Burong Mustasa), Lactobacillus pentosus (Boneless Bangus, Taguilao, Pickles, Bagoong Alamang, Burong Mustasa, Atsara), Lb. plantarum (Bagoong Alamang, Pickles), Lb. fermentum (Burong Mustasa, Sukang Paumbong), Lb. paracasei ssp. paracasei (Sukang Paumbong, Burong Mustasa, Pickles, Atsara), Lb. brevis (Burong Isda, Boneless Bangus, Taguilao) and Pediococcus pentosaceus (Sukang Paumbong). Out of the 11 non-LAB identified, 10 were found to be potential pathogens while all of the LAB identified were found to be putative probiotic organisms. Although putative probiotic bacteria are present, the presence of potentially pathogenic bacteria may warrant the foods unsafe for human consumption.