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11 (1) 2021

Isolation, identification and investigation some biochemical properties of lactic acid bacteria from “Mam sac chua” and “Com me” in Tien Giang province


Author - Affiliation:
Truong Quoc Tat - Faculty of Agriculture and Food Technology, Tien Giang University , Vietnam
Nguyen Duy Khanh - Faculty of Agriculture and Food Technology, Tien Giang University , Vietnam
Corresponding author: Truong Quoc Tat - truongquoctat@tgu.edu.vn
Submitted: 24-03-2021
Accepted:
Published: 24-03-2021

Abstract
The objective of this study was isolate, identify and investigate some biochemical properties of strains of lactic acid bacteria from “com me” and “mam sac chua” in Tien Giang province. Nineteen strains of LAB were isolated from four “com me” and three “mam sac chua” samples. They have characterized of lactic acid bacteria such as: halo rings in MRS agar environment added 0,85% CaCO3, rod-shaped cells, Gram positive, catalate and oxidase negative. All 19 strains of LAB were able to produce lactic acid in MRS broth (1,01 – 2,23 mg/ mL after 24 hours). Three strains of LAB were isolated from “com me” were able to produce lactic acid in MRS broth at salt concentration of 0, 2, 4 and 6% (0,57 – 1,29 mg/ mL after 24 hours). In particular, strains of LAB were coded ML3 and ML4 produced the highest lactic acid and VB strain was the most salinity tolerance. Therefore, these three srains were choosed to identify species by molecular biology technique. The results of identification were Staphylococcus piscifermentans VB, Lactobacillus plantarum ML3 and Lactobacillus plantarum ML4 because they are 99% homologous to S. piscifermentans and L. plantarum.

Keywords
com me; lacid acid; lactic bacteria; mam sac chua; Lactobacillus plantarum; Staphylococcus piscifermentans

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Cite this paper as:

Truong, Q. T., & Nguyen, D. K. (2021). Isolation, identification and investigation some biochemical properties of lactic acid bacteria from “Mam sac chua” and “Com me” in Tien Giang province. Ho Chi Minh City Open University Journal of Science – Engineering and Technology, 11(1), 11-19.doi:10.46223/HCMCOUJS.tech.en.11.1.1736.2021


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DOI: https://doi.org/10.46223/HCMCOUJS.tech.en.11.1.1736.2021
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