Probiotic potential of lactic acid bacteria isolated from Vietnamese sour-fermented fish product
Thi, N. P. A., Hau, T. H., Huynh, N. T. N., Liem, H. V., Thi, T. K. D., Kieu, D. P., Hoa, D. H., Nha, N. T., Trang, N. P. T., Nguyen, L. N. K., Van, T. T. B., Khang, D. T.
Aims: To isolate and characterize the lactic acid bacteria (LAB) strains from the “mam chua ca ro” (sour fermented fish) in the South of Vietnam and investigate their potential anti-bacterial properties.
Methodology and results: Four LAB strains (MCR1, MCR2, MCR3 and MCR4) were isolated from the "mam chua ca ro" product and their anti-bacterial activity was determined using the spot assay and the paper disc diffusion method. The isolated LABs can inhibit Escherichia coli ATCC 25922, Staphyloccocus aureus ATCC 25923 and Vibrio parahaemolyticus BV016 and produce bacteriocin to control the growth of E. coli ATCC 25922 and S. aureus ATCC 25923, except V. parahaemolyticus. MCR2 was chosen to sequence 16S rRNA of Pediococcus acidilactic.
Conclusion, significance and impact of study: On the basis of their prominent anti-pathogenic bacteria activity, LAB strains isolated from Vietnamese sour-fermented fish products were verified as prospective probiotics.
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