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Abstract
A total of 11 representatives and dominant strains of lactic acid bacteria (LAB), were isolated from
Cucumber (Cucumis sativus). For this study, 11 LAB-selected strains, CC1 to CC11, were selected for potentially
probiotic lactic acid bacteria. An in vitro study has been used to evaluate various characters of potentially probiotic
bacteria. In order to be used as human probiotic, they tolerated to 0.15% and 0.30% bile salt and showed survival
rate at pH 1-10. In addition, they showed survival in both aerobic and anaerobic conditions. CC9 and CC11 had
showed maximum ability to inhibit growth of Staphylococcus aureus TISTR 517 and Escherichia coli TISTR 887
respectively using agar well diffusion method. An in vitro for application use, CC9 and CC11 were observed for
antibiotic susceptibility test that they exhibited resistant to antibiotic as follows: bacitracin (10 mcg), gentamycin
(10 mcg), kanamycin (30 mcg), streptomycin (10 mcg), polymyxin B (300 mcg), vancomycin (30 mcg) and
norfloxacin (10 mcg). Remarkable CC9 and CC11 were more efficiently utilized lipid than Lactobacillus casei
TISTR 390 and Lactobacillus paracasei, isolated from fermented milk. The strains, CC9 CC11, were identified
as Lactococcus lactis ssp lactis 1 and Lactobacillus plantarum 2 respectively. Further study, in vivo study of all
of 10 probiotic-selected strains to reduce serum cholesterol property would evaluate.
Keywords: Lactic acid bacteria, Probiotic, Latobacillus, Cucumber
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