3th WCSET-2014 at Nepal
Special Session at Ho Chi Minh City University of Technology, Vietnam:
Title:
Probiotic properties of Lactobacilli isolated from
Vietnam traditional fermented foods
Authors:
Nguyen Thi My Le, Nguyen Thuy Huong, Pham Viet Nam
Abstract:
Probiotics are living microorganisms when applied to
humans or animals, beneficially affect the health of
host by influencing activity of microbial of the
gastrointestinal tract or indigenous microbial balance.
This paper aims to find potential lactobacilli resistant
acid pH, bile salts, producing potential antimicrobial
and lactase enzyme isolated from five kinds of Vietnam
traditional fermented foods. The medium of MRS was used
to screen lactobacilli and 48 strains were found. The
screening of isolates is based on lactobacilli high
survival growth in the Simulated Gastric Juice (SGJ)
controlled pH = 2.0 – 4.0 and bile salt concentrations
of 0.5 – 3%. Among 48isolạtes, 19 strains showed
extremely high survival rates under stress conditions.
For antimicrobial experiments were used pathogen
Escherichia coli, Salmonellatyphi, Staphylococcus aureus
and Bacillus cereus as indicator strains by agar
diffusion method. The 5 isolates (LV5, LV8, LV11, L6,
L10) were conformed as strong antimicrobial and selected
as potential for 16S rDNA analysis, they are found to be
as 5 isolates of (LV5) Lactobacillus plantarum, (LV8)
Lactobacillus brevis, (LV11) Lactobacillus fermentum,
(L6) Lactobacillus casei and (L10) Lactobacillus
rhamnosus, of which, only Lactobacillus fermentum and
Lactobacillus brevis was positive for producing lactase
enzyme.This study could explain the possibility of using
potential isolate Lactobacillus fermentum and
Lactobacillus brevis as Probiotic for dairy or food
Industry and supplement tablet.
Keywords: Lactobacilli,
Probiotics, Traditional fermented food, Lactobacillus
fermentum, Lactobacillus brevis.
Pages:
648-654