Isolation and identification of some. Strain from traditional fermented foods

Truong Kim Phuong, Nguyen Trong Nghia and Le Huyen Ai Thuy ()
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Truong Kim Phuong: Ho Chi Minh City Open University, Vietnam
Nguyen Trong Nghia: Ho Chi Minh City Open University, Vietnam
Le Huyen Ai Thuy: Ho Chi Minh City Open University, Vietnam

HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE - ENGINEERING AND TECHNOLOGY, 2015, vol. 5, issue 1, 21-29

Abstract: Recent publications showed that Lactic acid bacteria (LAB) are used extensively to inhibit growth of spoilage and pathogenic bacterial strains. That is being applied in food processing such as tradition fermented food or dairy, beverage and meat products. Lactic acid bacteria can produce a variety of antibacterial agents including bacteriocin, diacetyl, etc. Thus, the isolation, identification and taxonomical characterization of each new Lactobacillus sp. strain is being more and more required. However, the large number of species in the genus Lactobacillus almost have their high phenotypic and physiological similarity which easily leads to misidentification. The present study was aimed for isolation and reliable identification of Lactobacillus sp. strains from some traditional fermented foods by on the basis of phenotypic analysis and combination of PCR and sequencing of target sequences base on 16S-23S rRNA gene. Eight strains of LAB were isolated and characterized through morpholigical, physiological, biochemical and carbohydrate fermentation tests. All of them were determined as Lactobacillus sp. Moreover, the nucleotides sequences of 16S-23S rDNA of them was compared and phylogenetic analysis to those of Lactosbacillus species in GenBank and the results confirm that four strains: L1, L3, L4 and L7 belong to Lactobacillus platarum and four strains: L2, L5, L6 and L8 belong to species L. rhamnosus

Keywords: Lactic acid bacteria (LAB); Lactobacillus platarum; 16S-23S rRNA inter spacer region (search for similar items in EconPapers)
Date: 2015
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