Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua
Chemical and Biomolecular Engineering
Volume 1, Issue 2, December 2016, Pages: 49-54
Received: Dec. 15, 2016;
Accepted: Jan. 5, 2017;
Published: Jan. 24, 2017
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Huynh Xuan Phong, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Tran Hong Van, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Nguyen Ngoc Thanh, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Bui Hoang Dang Long, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Ngo Thi Phuong Dung, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
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Lactic acid bacteria (LAB) play an important role in fermented food preservation thank to their antifungal ability as well as bacteriocin activity. Fermented meat products including Nem chua are usually placed under negative effects due to typical manual production process, uncontrolled ambient preservation condition, and consuming without cooking. In this study, the antifungal ability of lactic acid bacteria isolated from Nem chua was examined. Five Nem chua samples were collected at the local markets in Mekong Delta, Vietnam. They had good sensory evaluation (typical odor of lactic acid fermentation product like sour, meat and leaf odor) with the total score over 7/10. Average pH for 5 samples was found at 4.7 and average lactic acid content was 1.6 g/100 g of sample. The results of enumeration of total plate count and mould were found to be acceptable (3.0 x 107 CFU/g and 3.3 x 103 CFU/g, respectively) and average LAB count was 2.2 x 107 CFU/g. From 5 samples of Nem chua, 19 isolates of LAB and 9 isolates of mould were collected. Antifungal activity was found in most LAB isolates with various degrees. Only 9 LAB isolates, 47% (P32B, P41A, V13A, P21B, P31B, R11B, R14B, R22B and K34B) exhibited strong activity against 7/9 mould isolates (over 10+ degree of activity). Isolates P32B, P41A and V13A were chosen to be sequenced due to their strong inhibitory activity and were identified as Lactobacillus plantarum (P32B and V13A) and Pediococcus pentosaceus (P41A).
Antifugal, Lactic Acid Bacteria, Lactobacillus plantarum, Nem chua, Pediococcus pentosaceus
To cite this article
Huynh Xuan Phong,
Tran Hong Van,
Nguyen Ngoc Thanh,
Bui Hoang Dang Long,
Ngo Thi Phuong Dung,
Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua, Chemical and Biomolecular Engineering.
Vol. 1, No. 2,
2016, pp. 49-54.
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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