Viability of Lactobacillus spp. from Tuba (Filipino Coconut Wine) in Rice Am Medium in Simulated Gastrointestinal Conditions
Keywords:
Lactobacillus spp, tuba, rice am (lanot), simulated gastrointestinal condition, probiotics, colony forming units (CFU/mL)Abstract
Background: Probiotic efficacy, although promising for overall health, has been reported to be reduced due to reduced viability after exposure to gastrointestinal conditions. Orally administered probiotics are significantly challenged by harsh conditions, including stomach acid, bile salts, and degrading enzymes, which pose a serious threat to their viability.
Objective: The present study aims to isolate Lactobacillus species from tuba (Filipino coconut wine) and inoculate the isolated bacteria into traditional rice am (lanot) Medium, commonly used in Filipino households, to assess their viability under gastrointestinal simulation. To test for its potential as a probiotic supplement, a simulated gastrointestinal condition was carried out to test for its survival during the gastrointestinal transit while maintaining a viable count sufficient to exert its probiotic effects
Methods: The researchers sourced tuba from Barangay Talakitok, Dawis, Digos City directly from a tuba seller, using the traditional fermentation process from freshly cut coconut sap to ensure authenticity and preserve the sample's natural microbial profile.
Results: After the identification process, the isolated strains were gram-positive and catalase-negative, characteristics typical of Lactobacillus species. In combination with the carbohydrate fermentation test results, the Advanced Bacterial Identification Software (ABIS) identified Schleiferilactobacillus harbinensis and Levilactobacillus enshiensis as the specific Lactobacillus species present in tuba. On the other hand, after the proliferation period, pre-simulation results showed that only two (2) of the samples reached the standard minimum 106 CFU/mL, accounting for 6.46 log CFU/mL and 6.70 log CFU/mL. After the simulated gastrointestinal conditions, a marked reduction from the initial CFU/mL was observed only in trials 2 and 3, with replicates 2 and 1 showing 3.79 log CFU/mL and 3.73 log CFU/mL post-simulation, respectively. Given that both the initial and post-simulation CFU/mL values failed to meet the established standard of at least 106 CFU/mL, these results highlight the incompatibility of Lactobacillus with the traditional lanot preparation as the proliferation medium.
Conclusion: Nonetheless, the successful isolation and identification of Schleiferilactobacillus harbinensis and Levilactobacillus enshiensis from tuba underscore their potential as novel indigenous probiotic candidates for future formulation and optimization studies.
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