ISOLATION AND SELECTION OF LACTIC ACID BACTERIA  WITH BIOLOGICAL ACTIVITY FROM RAW COW MILK

Nguyễn Kim Thủy; Trần Liên Hà

doi:10.34238/tnu-jst.11630

ISOLATION AND SELECTION OF LACTIC ACID BACTERIA WITH BIOLOGICAL ACTIVITY FROM RAW COW MILK

About this article

Received: 30/11/24 Revised: 27/03/25 Published: 28/03/25

Authors

1. Nguyen Kim Thuy , School of Chemistry and Life Sciences – Hanoi University of Science and Technology (HUST)
2. Tran Lien Ha, School of Chemistry and Life Sciences – Hanoi University of Science and Technology (HUST)

Abstract

Probiotic products with health-protecting effects are becoming increasingly popular. One of the microorganisms that are commonly researched and applied to produce probiotics is lactic acid bacteria. Lactic bacteria are considered safe and have great biological potential in the production of probiotic products for human health. In this study, raw cow's milk was chosen as the source for isolation. 88 lactic acid bacteria strains were isolated from two freshly milked raw cow milk samples. Among them, 5 strains capable of producing β-galactosidase enzyme activity and exopolysaccharides were tested for antibacterial activity. The results revealed that all 5 strains exhibited inhibitory activity against the 5 indicator bacteria. The SBVV2.2 strain had the strongest bacteriocin production ability against five indicator strains: Bacillus cereus ATCC11778 (7.2 mm), Escherichia coli ATCC25922 (10 mm), Listeria monocytogenes ATCC19111 (8.8 mm), Staphylococcus aureus ATCC25923 (4.0 mm), and Salmonella Typhimurium ATCC14028 (12 mm). When pepsin was added to the fermentation broth, the activity of bacteriocin of SBVV2.2 strain decreased significantly. In addition, species identification at the molecular level of the SBVV2.2 strain was performed via 16S rRNA sequencing and phylogenetic tree analysis. As a result, the isolated strain showed 100% similarity to the Lactobacillus plantarum NWAFU1072 strain recorded in the NCBI gene bank. The strain was named Lactobacillus plantarum SBVV2.2.

Keywords

β-galactosidase; Bacteriocin; Lactic acid bacteria; Raw cow milk; Exopolysaccharide

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DOI: https://doi.org/10.34238/tnu-jst.11630

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