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Bài báo - Tạp chí
(2013) Trang: 81-88
Tạp chí: VBFoodNet 2013 Conference, 11-13 November, 2013, Ha Noi, Vietnam
Liên kết:

The process of preliminary isolation and selection of lactic acid bacteria from Vietnamese traditional fermented vegetables is done on the basis of (i) isolation and (ii) qualitative and quantitative analysis of lactic acid as the basis for the inspection and selection of lactic acid bacteria with strong antibacterial characteristics. The research results showed that there were 48 isolates were isolated from Vietnamese traditional fermented vegetables and tested by Gram staining, spore-formed staining, oxidase and catalase method. Among them, 35 isolates (33 rod-shaped and 2 spherical-shaped) met the criteria of lactic acid bacteria. Performing qualitative and quantitative methods by U-ferment reagent and Therner method, it was selected 15 isolates produced the highest amount of lactic acid which rod-shaped higher lactic acid production than spherical-shaped lactic acid bacteria. Testing antimicrobial 15 strains were selected by the "agar spot test" and "agar well diffusion test" with 4 strains (S 1.2, S 5.5, S 5.7, XK 1.4) produced bacteriocin against indicator strain Bacillus subtilis. DNA sequencing method was used to identify, it showed that strains XK 1.4 and S 1.2 with strong antibacterial production belong to Lactobacillus plantarum (similarities 97% and 99%).

 

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