ISOLATION AND SELECTION OF LACTIC ACID BACTERIA AND APPLICATION IN FERMENTION OF MUSHROOM (Volveriella volvacea)

Trương Thị Thúy Nguyên; Lê Thị Minh Thư; Trần Ngọc Hân; Nguyễn Thị Mỹ Tiên; Mai Hoài Anh; Nguyễn Ngọc Thạnh; Bùi Hoàng Đăng Long; Huỳnh Xuân Phong

ISOLATION AND SELECTION OF LACTIC ACID BACTERIA AND APPLICATION IN FERMENTION OF MUSHROOM (Volveriella volvacea)

About this article

Received: 16/11/19 Revised: 20/12/19 Published: 13/01/20

Authors

1. Truong Thi Thuy Nguyen, Biotechnology Research and Development Institute - Can Tho University
2. Le Thi Minh Thu, Biotechnology Research and Development Institute - Can Tho University
3. Tran Ngoc Han, Biotechnology Research and Development Institute - Can Tho University
4. Nguyen Thi My Tien, Biotechnology Research and Development Institute - Can Tho University
5. Mai Hoai Anh, Biotechnology Research and Development Institute - Can Tho University
6. Nguyen Ngoc Thanh, Biotechnology Research and Development Institute - Can Tho University
7. Bui Hoang Dang Long, Biotechnology Research and Development Institute - Can Tho University
8. Huynh Xuan Phong , Biotechnology Research and Development Institute - Can Tho University

Abstract

This study was conducted to isolate lactic acid bacterial strains and tested the production of fermented Volvariella volvacea mushroom. Lactic acid bacterial strains were isolated and tested for fermentation ability in MRS broth medium as well as screened for lactic acid fermentation of V. volvacea mushroom. Fermentation conditions were conducted with different initial cell concentrations (10³, 10⁵, 10⁷cells/g) and fermentation temperatures (30 °C, 37 °C and environmental temperature 28-32 °C). As a result, 20 bacterial strains were isolated from 6 samples of Nem chua (Vietnamese fermented pork roll). These bacterial strains are Gram-positive, rod-shaped, non-spore-forming, and nonmobile. Among these bacterial strains, 10 strains had good fermentation ability in MRS broth supplemented with 20 g/L of D-glucose including TX61, HCGT31, HK162, L54, L7, HK221, L39, HCM2, TX3, and L30 with the lactic acid concentrations of 10.5-21.0 g/L. The HCM2 strain, identified as Lactobacillus plantarum, produced the highest lactic acid concentration (14.3 g/L) when fermented of V. volvacea mushroom. The suitable conditions for fermentation were determined at 37 °C with the initial inoculum at 10⁷ cells/g in 24 hours.

Keywords

Lactobacillus plantarum, lactic acid fermentation, mushroom fermentation, Volvariella volvacea

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