Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam

Giang Phan Thi Hang, Markéta Husáková, Petr Kaštánek and Petra Patakova
Additional contact information
Giang Phan Thi Hang: Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic
Markéta Husáková: Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic
Petr Kaštánek: EcoFuel Laboratories, Prague, Czech Republic
Petra Patakova: Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2024, vol. 42, issue 6, 435-446

Abstract: Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermented products but also they inhibit the development of spoilage bacteria as antimicrobial agents. In this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of LAB and bacilli. There were fifty-three species of LAB isolated from samples such as Lactococcus lactis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Liquorilactobacillus nagelli, Companilactobacillus farciminis, Levilactobacillus brevis, Lactiplantibacillus pentosus, Lactococcus garvieae, Lactilactobacillus sakei, and twenty-one species of bacilli such as Priestia megaterium, Bacillus cereus, Bacillus pumilus, Metabacillus indicus. This study aimed to provide information about the occurrence of LAB and bacilli in traditional fermented foods in Vietnam and their brief characterisation.

Keywords: isolation of bacteria; food fermentation; lactic acid; Bacillus (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/162/2024-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/162/2024-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:162-2024-cjfs

DOI: 10.17221/162/2024-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().