Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture

•Strain S0/7 was identified as Lactobacillus plantarum based on 16S rDNA sequence analysis and multiplex PCR.•L. plantarum S0/7 showed the best characteristics as a potential probiotics.•Addition of L. plantarum S0/7 improved the safety and quality of Sa Taw Dong. Two hundred and thirty-eight of lactic acid bacteria (LAB) showed antimicrobial activity against Staphylococcus aureus and Escherichia coli were isolated from Sa Taw Dong, a traditional fermented stinky bean product in southern Thailand. In vitro evaluation of probiotic properties (simulated gastrointestinal fluids tolerance, growth under microaerobic and anaerobic conditions, bile salt hydrolase activity, antimicrobial activity, cholesterol reduction and cell surface hydrophobicity) indicated that strain S0/7 showed potential probiotic properties and was identified as Lactobacillus plantarum. It was susceptible to almost all antibiotics tested. In addition, it had neither hemolytic activity nor virulence factor genes. Using of L. plantarum S0/7 at 106CFU/g as a suitable starter culture could reduce the fermentation time and was able to inhibit the growth of coliform during the fermentation process. These results indicate that L. plantarum S0/7 can be a functional bacterial strain to be used as a starter culture in Sa Taw Dong production.