|
KMID : 0364820230590020091
|
|
Korean Journal of Microbiology
2023 Volume.59 No. 2 p.91 ~ p.103
|
|
|
Evaluation of potential probiotic and technological properties of lactic acid bacteria isolated from traditional fermented lap xuong sausage in northwestern Vietnam
|
|
Hoang Thi Lan Anh
Le Thi Thanh Hue
Bui Nguyen Hai Linh
Trinh Thanh Trung
|
|
|
Abstract
|
|
|
Consumer demand for high-quality and safe fermented meat products is increasing recently, with great attention on functional starter cultures using lactic acid bacteria (LAB). This study aimed to select autochthonous LAB strains that have beneficial effects for human health and technological properties for the production of lap xuong, a traditional fermented sausage of ethnic minorities in northwestern Vietnam. From nine lap xuong samples, 63 LAB strains were isolated and identified into 14 species belonging to 8 genera. Latilactobacillus sakei was the most common species, followed by Lactiplantibacillus plantarum, Lactococcus lactis, and Pediococcus pentosaceus.
Five strains of Enterococcus faecium LM0204, Lactococcus lactis LM0302, Latilactobacillus sakei LM0405, Lactiplantibacillus plantarum LM0705, and Lactiplantibacillus plantarum LM0901 exhibited probiotic properties, including tolerance to gastrointestinal tract conditions, adhesion ability to HT-29 cell line, antagonistic activity against harmful bacteria, and antioxidant activities. The strains were further evaluated for technological and safe properties, such as gas production, growth at different temperatures and simulated fermentation and ripening stages, lactic acid production, biogenic amine production, and antibiotic susceptibility. Enterococcus faecium LM0204 and Lactococcus lactis LM0302 were excluded because of tyramine production or unable growth in simulated fermentation conditions. All together probiotic properties and better technical functionality, Latilactobacillus sakei LM0405 and Lactiplantibacillus plantarum LM0705 were proposed as starter cultures for sausage production in northwestern Vietnam. Further studies are needed to standardize the sensory quality and safety aspects of lap xuong in this area using the proposed starter cultures strains for making fermented sausage.
|
|
|
KEYWORD
|
|
|
diversity, lactic acid bacteria, probiotic bacteria, technological properties, traditional fermented sausages
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|