Antimicrobial and Probiotic Properties of Lactic Acid Bacteria Isolated From Pha-Ork, A Traditional Fermented Pangasius Fish of Cambodia

Cambodia’s traditional fermented Pangasius fish paste, locally known as Pha-ork, is a central component of aquatic food systems. Fermentation processing preserves fish, enhances flavor and texture, and introduces beneficial microorganisms with high potential for food and health applications. This study isolated 15 lactic acid bacteria (LAB) from 153 samples of the fermented fish product from Kampong Thom, Siem Reap and Phnom Penh markets, comprising 5 species - Lactobacillus pentosus (4 isolates), Enterococcus faecalis (5 isolates), Enterococcus hirae (2 isolates), Lactococcus garviae (2 isolates), and Pediococcus pentosaceus (2 isolates). Most of these isolates exhibited moderate antibacterial activity against Aeromonas and Vibrio species isolated from fresh Pangasius fish from the same markets. Among the LAB isolates, only one isolate of Pediococcus pentosaceus stood out as a strong candidate for probiotic use due to its tolerance to low pH (2.3), bile salts, and phenol. These findings have important implications in developing LAB-based antimicrobial strategies to reduce reliance on antibiotics use and promote traditional fermentation as a sustainable and ecological alternative to achieve food, nutrition and livelihood security.

Aquatic Food System, Fermentation, Natural Antimicrobial, Food Preservation, Food Safety

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