Identification of lactic acid bacteria species poducing acid by pheS gene sequencing analysis

Abstract

Lactic acid bacteria (LAB) are utilized in the production and preservation of various fermented foods. They produce organic acids that make flavor and antimicrobial activity of products. The objective of this study was to identify species of DH5.8 strain that could produced high acid, isolated from Thanh Hoa Nem chua by pheS gene sequencing analysis. Sequencing of this strain was compared to the known sequence database in EMBL and BCCM/LMG collection of Gent University, Belgium. The result showed that DH5.8 belongs to Lactobacillus acidipiscis. The information of this study may be useful for making starter culture for fermented food.