Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermente...
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Czech Academy of Agricultural Sciences
2024-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0006_diversity-of-cultivable-lactic-acid-bacteria-and-bacilli-in-traditional-fermented-foods-in-vietnam.php |
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| author | Giang Phan Thi Hang Markéta Husáková Petr Kaštánek Petra Patakova |
| author_facet | Giang Phan Thi Hang Markéta Husáková Petr Kaštánek Petra Patakova |
| author_sort | Giang Phan Thi Hang |
| collection | DOAJ |
| description | Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermented products but also they inhibit the development of spoilage bacteria as antimicrobial agents. In this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of LAB and bacilli. There were fifty-three species of LAB isolated from samples such as Lactococcus lactis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Liquorilactobacillus nagelli, Companilactobacillus farciminis, Levilactobacillus brevis, Lactiplantibacillus pentosus, Lactococcus garvieae, Lactilactobacillus sakei, and twenty-one species of bacilli such as Priestia megaterium, Bacillus cereus, Bacillus pumilus, Metabacillus indicus. This study aimed to provide information about the occurrence of LAB and bacilli in traditional fermented foods in Vietnam and their brief characterisation. |
| format | Article |
| id | doaj-art-67ff3650eb3e4eb081aeca6d0df56b03 |
| institution | OA Journals |
| issn | 1212-1800 1805-9317 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj-art-67ff3650eb3e4eb081aeca6d0df56b032025-08-20T01:57:48ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172024-12-0142643544610.17221/162/2024-CJFScjf-202406-0006Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in VietnamGiang Phan Thi Hang0Markéta Husáková1Petr Kaštánek2Petra Patakova3Department of Biotechnology, University of Chemistry and Technology, Prague, Czech RepublicDepartment of Biotechnology, University of Chemistry and Technology, Prague, Czech RepublicEcoFuel Laboratories, Prague, Czech RepublicDepartment of Biotechnology, University of Chemistry and Technology, Prague, Czech RepublicLactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermented products but also they inhibit the development of spoilage bacteria as antimicrobial agents. In this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of LAB and bacilli. There were fifty-three species of LAB isolated from samples such as Lactococcus lactis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Liquorilactobacillus nagelli, Companilactobacillus farciminis, Levilactobacillus brevis, Lactiplantibacillus pentosus, Lactococcus garvieae, Lactilactobacillus sakei, and twenty-one species of bacilli such as Priestia megaterium, Bacillus cereus, Bacillus pumilus, Metabacillus indicus. This study aimed to provide information about the occurrence of LAB and bacilli in traditional fermented foods in Vietnam and their brief characterisation.https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0006_diversity-of-cultivable-lactic-acid-bacteria-and-bacilli-in-traditional-fermented-foods-in-vietnam.phpisolation of bacteriafood fermentationlactic acidbacillus |
| spellingShingle | Giang Phan Thi Hang Markéta Husáková Petr Kaštánek Petra Patakova Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam Czech Journal of Food Sciences isolation of bacteria food fermentation lactic acid bacillus |
| title | Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam |
| title_full | Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam |
| title_fullStr | Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam |
| title_full_unstemmed | Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam |
| title_short | Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam |
| title_sort | diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in vietnam |
| topic | isolation of bacteria food fermentation lactic acid bacillus |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0006_diversity-of-cultivable-lactic-acid-bacteria-and-bacilli-in-traditional-fermented-foods-in-vietnam.php |
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