Research Details

Lactic acid bacteria (LAB) isolates and its products have been popularized due to previously described health benefits. LAB has been incorporated into several functional foods. However, one consideration is the need to provide optimal substrates in food and nutraceutical products for the LAB to survive. Here, we present Limosilactobacillus fermentum PJG11, an isolate from an endemic plant in the Philippines, Dioscorea luzonensis (kamangeg), and isolates (Enterococcus faecium IGM6-5 and Lacticaseibacillus paracasei HBUAS6261) from closely related species, D. hispida (karot) and D. esculenta (buga), and the capabilities of each in digesting D. luzonensis starch into glucose. All isolates showed flexibility across pH, NaCl concentrations, and temperature. Their susceptibility to antibiotics and absence of hemolytic activity further support their potential for use in functional product development. However, L. fermentum PJG11 was the most efficient in converting D. luzonensis starch into glucose. This is corroborated by the upregulation of the α-amylase gene in L. fermentum PJG11 when cultured alongside its natural substrate, which consequently showed accelerated starch granule degradation. Our analysis highlights the importance of utilizing natural substrates when developing food products with lactic acid bacteria for optimal growth and breakdown of macromolecules such as starch to enhance nutritional benefits.