ISSN 2319-5347, ISI Impact Factor: 0.763

VOLUME 03 NO. 01 JANUARY 2015:

Title:          Probiotic properties of Lactobacilli isolated from Vietnam traditional fermented foods
Authors:    Nguyen Thi My Le, Nguyen Thuy Huong, Pham Viet Nam
Abstract:   Probiotics are living microorganisms when applied to humans or animals, beneficially affect the health of host by influencing activity of microbial of the gastrointestinal tract or indigenous microbial balance. This paper aims to find potential lactobacilli resistant acid pH, bile salts, producing potential antimicrobial and lactase enzyme isolated from five kinds of Vietnam traditional fermented foods. The medium of MRS was used to screen lactobacilli and 48 strains were found. The screening of isolates is based on lactobacilli high survival growth in the Simulated Gastric Juice (SGJ) controlled pH = 2.0 – 4.0 and bile salt concentrations of 0.5 – 3%. Among 48isolạtes, 19 strains showed extremely high survival rates under stress conditions. For antimicrobial experiments were used pathogen Escherichia coli, Salmonellatyphi, Staphylococcus aureus and Bacillus cereus as indicator strains by agar diffusion method. The 5 isolates (LV5, LV8, LV11, L6, L10) were conformed as strong antimicrobial and selected as potential for 16S rDNA analysis, they are found to be as 5 isolates of (LV5) Lactobacillus plantarum, (LV8) Lactobacillus brevis, (LV11) Lactobacillus fermentum, (L6) Lactobacillus casei and (L10) Lactobacillus rhamnosus, of which, only Lactobacillus fermentum and Lactobacillus brevis was positive for producing lactase enzyme.This study could explain the possibility of using potential isolate Lactobacillus fermentum and Lactobacillus brevis as Probiotic for dairy or food Industry and supplement tablet.

Keywords: Lactobacilli, Probiotics, Traditional fermented food, Lactobacillus fermentum, Lactobacillus brevis
Pages:          6-12

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