ISOLATION AND DETERMINATION OF BIOLOGICAL CHARACTERISTICS OF LACTIC ACID BACTERIA FROM PICKLED SAUERKRAUT IN DA LAT

Lê Thị Loan; Nguyễn Thị Tâm; Nguyễn Thị Anh Thư; Nguyễn Huỳnh Kim Thoa; Trần Kim Diệp; Võ Hoài Hiếu

doi:10.34238/tnu-jst.5905

ISOLATION AND DETERMINATION OF BIOLOGICAL CHARACTERISTICS OF LACTIC ACID BACTERIA FROM PICKLED SAUERKRAUT IN DA LAT

About this article

Received: 27/04/22 Revised: 20/07/22 Published: 20/07/22

Authors

1. Le Thi Loan, Yersin University
2. Nguyen Thi Tam, Yersin University
3. Nguyen Thi Anh Thu, Yersin University
4. Nguyen Huynh Kim Thoa, Yersin University
5. Tran Kim Diep, Tay Nguyen Institute for Scientific Research - VAST
6. Vo Hoai Hieu , Yersin University

Abstract

Lactic acid bacteria strains (LAB) were isolated from sauerkraut without causing hemolysis; they were screened and identified for their tolerance to acids, bile salts, phenols, pathogenic bacteria and antioxidants. The results obtained contained seven strains of bacilli, Gram-positive, CaCO₃-degrading, negative for catalase, indole, oxidase and not hemolytic which were used to continue with the research. The LDL19 strain was found to have superior properties compared to other strains when resisting Escherichia coli, Pseudomonase aerigunosa and Salmonella sp. In addition, LAB also has resistance to bile salts and acid at pH levels of 2.5 and pH 3.0, reaching 9.01±0.02% and 9.17±0.06, respectively after 3 hours; as well as phenol tolerance at 0.3% and 0.5% respectively after 24 hours, as well as DPPH free radical scavenging over 40%. The bacteria LDL19 has been identified as Lactobacillus fermentum LDL19, which is sensitive to ampicillin, penicillin, chloramphenicol antibiotics, and moderately sensitive to amikacin antibiotic, as well as a resistance to gentamycin, streptomycin, vancomycin antibiotics. This indicates that L. fermentum LDL19 is considered as one of the bright candidates to be used in the application of dietery supplements.

Keywords

Pickled sauerkraut; Da Lat; Limosilactobacillus fermentum; Probiotic; Lactic acid bacteria

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DOI: https://doi.org/10.34238/tnu-jst.5905

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