An experiment using a standard strain of Lactobacillus amylovorus TISTR1110 to test for the capability of carbohydrate utilisation of nine cultivars of rice found that L. amylovorus TISTR1110 could utilise carbohydrate from all cultivars and also exhibit nonhaemolytic properties. After testing the viability of the strain under simulated gastrointestinal tract conditions by enumeration after 5 h, the results showed that the amount of L. amylovorus TISTR1110 present was 4.0 9 10 5 CFU/mL or a 73.78% survival rate. From the evaluation of Thai rice cultivars as carriers in probiotic products, the highest amount of probiotic bacteria was found in baked and encapsulated glutinous Luem Pua Thai sticky rice up to 4.9 9 10 6 CFU/g or a survival rate of 69.39 AE 0.06%. The second highest rate (4.8 9 10 5 CFU/g) was found in heat-moisture steamed rice of Riceberry rice cultivar or a survival rate of 59.74 AE 0.11%. After testing the capability of adherence using SEM, the results showed that glutinous Luem Pua sticky rice resulted in considerably high survival rate of probiotic bacteria compared with other rice. Additionally, the microbiological safety test reported that the amounts of contaminants were acceptable.

Background: Thailand is one of the most bio-diversified countries in Southeast Asia, especially regarding plants, animals and microbes that impact directly on human and animal life. Methods: Of the 201 bacterial isolates that were screened from Thai rice and bees in Ratchaburi and Chiang Mai provinces, Thailand, most were classified in the genus Bacillus. Result: From the morphological test and 16S ribosomal DNA sequence study, three strains, Bacillus flexus KRptI_S2, Microbacterium paraoxydans C13HN2 and Paenibacillus hunanensis KRrb_T2, could produce amylase and protease enzyme and non-hemolytic activity at higher temperature. The highest enzymatic activity of protease was produced by P. hunanensis KRrb_T2 (378.9967±1.335 U.mL -1 ) at 36 h. Conclusion: In summary, the bacteria from Thai rice and bees could be potential suitable sources of protease production for development by the food and beverage industries globally.

Lyophilization is one of the most used methods for bacterial preservation. In this process, the cryoprotectant not only largely decreases cellular damage but also plays an important part in the conservation of viability during freeze-drying. This study investigated using cryoprotectant and a mixture of the cryoprotectant to maintain probiotic activity. Seven probiotic strains were considered: (Limosilactobacillus reuteri KUKPS6103; Lacticaseibacillus rhamnosus KUKPS6007; Lacticaseibacillus paracasei KUKPS6201; Lactobacillus acidophilus KUKPS6107; Ligilactobacillus salivarius KUKPS6202; Bacillus coagulans KPSTF02; Saccharomyces cerevisiae subsp. boulardii KUKPS6005) for the production of a multi-strain probiotic and the complex medium for the lyophilized synbiotic production. Cholesterol removal, antioxidant activity, biofilm formation and gamma aminobutyric acid (GABA) production of the probiotic strains were analyzed. The most biofilm formation occurred in L. reuteri KUKPS6103 and the least in B. coagulans KPSTF02. The multi-strain probiotic had the highest cholesterol removal. All the probiotic strains had GABA production that matched the standard of γ-aminobutyric acid. The lyophilized synbiotic product containing complex medium as a cryoprotectant and wall material retained a high viability of 7.53 × 108 CFU/g (8.89 log CFU/g) after 8 weeks of storage. We found that the survival rate of the multi-strain probiotic after freeze-drying was 15.37% in the presence of complex medium that was used as high performing wall material. Our findings provided a new type of wall material that is safer and more effective and, can be extensively applied in relevant food applications.

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