eprintid: 2027
rev_number: 19
eprint_status: archive
userid: 277
dir: disk0/00/00/20/27
datestamp: 2016-12-14 08:29:23
lastmod: 2016-12-14 08:29:23
status_changed: 2016-12-14 08:29:23
type: article
metadata_visibility: show
creators_name: Ha, Thi Quyen
creators_name: Hoa, Thi Minh Tu
creators_id: quyenht@vnu.edu.vn
creators_id: hoaminhtu@gmail.com
title: Selection of lactic acid bacteria producing bacteriocin
ispublished: pub
subjects: Phys
divisions: fac_physic
abstract: In this work, lactic acid bacteria were isolated from 10 samples of the traditionally fermented foods (5 samples of Vietnamese fermented pork roll and 5 samples of the salted field cabbage) and 5 samples of fresh cow milks. These samples were collected from households in Vietnam. 22 strains of lactic acid bacteria were isolated for inhibition to Lactobacillus plantarum JCM 1149. Of these, only 2 strains including DC1.8 and NC1.2 have rod shape, the others have coccus shape. There were 7 strains showing higher antibacterial activity and selected forchecking spectrum of antibacteria with  indicator bacteria consistting of Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 and Staphylococcus aureus TLU. . . By which, 3 strains including NC3.5 (from Vietnamese fermented pork roll), DC1.8 (from salted field cabbage) and MC3.19 (from fresh cow milk) were selected because of their higher antibacterial ability. However, the antibacterial activity of the lactic acid bacteria can be based on disposable compounds of them and some other antibacterial compounds produced during of their growth (such as lactic acid, H2O2, bacteriocins, …). For seeking lactic acid bacteria with capability of producing bacteriocins, antibacterial compounds with protein nature, , 3 above strains were checked sensitive to proteases (including protease K, papain, α – chymotrypsin and trypsin). Because bacteriocins are proteinaceous antibacterial compounds, so their antibacterial activity will be reduced if proteases are added. The result showed DC1.8 and MC3.19 were capable of producing bacteriocin during culture process. These two strains were classified to species based on analysis chemical characterisitcs by standard API 50 CHL kit and phylogeny relationship by 16s rRNA sequences. DC1.8 was identified as Lactobacillus acidophilus and MC3.19 as Lactococcus lactis.
date: 2016
date_type: published
publisher: Technische Universitat Dresden
full_text_status: public
publication: Journal of Vietnammese Environment
volume: 8
number: 5
pagerange: 271-276
refereed: TRUE
issn: 2193-6471
projects: This work has been supported by VNU University of Engineering and Technology under project “Selection of lactic acid bacteria producing compounds inhibiting food-borne- poisoning bacteria” (CN16.02).
citation:   Ha, Thi Quyen and Hoa, Thi Minh Tu  (2016) Selection of lactic acid bacteria producing bacteriocin.  Journal of Vietnammese Environment, 8  (5).   pp. 271-276.  ISSN 2193-6471     
document_url: https://eprints.uet.vnu.edu.vn/eprints/id/eprint/2027/1/2016-08-05-271-276-Ha-Thi-Quyen-62.pdf