CHỌN LỌC DÒNG VI KHUẨN LACTIC TRONG CÁC SẢN PHẨM LÊN MEN SINH BACTERIOCIN KHÁNG KHUẨN

Tóm tắt

The study was conducted to isolate, select and identify lactic acid bacteria (in fermented products)being able to produce antibacterial bacteriocins. Forty-seven lactic acid bacteria strains were isolatedfrom 23 fermented products including pickled leeks, Kimchi, pickled mustard greens, fermented milkYakul and Probio. The results showed that most of the isolated bacteria had rod shape and features oflactic acid bacteria such as calatase negative, oxidase negative and Gram positive. The results in theantibacterial test indicated that there were 23 strains which could inhibit Escherichia coli, 25 strainscould inhibit Salmonella enterica, 26 strains could inhibit Staphylococcus aureus, 25 strains couldinhibit Shingella flexneri and 25 strains could inhibit Vibrio parahaemolitycus. In which, there were 11strains which could inhibit 4/5 species of tested bacteria. Two strains, that had the highest antibacterialactivity, were C.C.5 and C.B.3 which were identified as Lactobacillus reuteri and Lactobacillusplantarum, respectively.Keywords: bacteriocin, antibacterial, lactic acid bacteria, Lactobacillus.