Probiotic Activity of Enterococcus faecium and Lactococcus lactis Isolated from Thai Fermented Sausages and Their Protective Effect Against Clostridium difficile

     Here, we isolated good bacteria from Nham, Thai-fermented sausages and tested their probiotic potentials against Clostridium difficile pathogen. We found that both Enterococcus faecium and Lactococcus lactis could attach to the cells and survive well after ingestion through our simulated models. They also exerted protective effect to the gut cells after the exposure to C. difficile. These strains may be developed into probiotics in the future as alternative measures against deadly C. difficile.

Reference:

Dowdell P, Chankhamhaengdecha S, Panbangred W, Janvilisri T, Aroonnual A. Probiotic Activity of Enterococcus faecium and Lactococcus lactis Isolated from Thai Fermented Sausages and Their Protective Effect Against Clostridium difficile. Probiotics Antimicrob Proteins. 2020 Jun;12(2):641-648.

 

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BC investigator
Tavan Janvilisri Assoc. Prof.Tavan Janvilisri Panta-DowdellPanya Dowdell (M.Sc. student)