Chemical and Biomolecular Engineering

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Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua

Received: 15 December 2016    Accepted: 05 January 2017    Published: 24 January 2017
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Abstract

Lactic acid bacteria (LAB) play an important role in fermented food preservation thank to their antifungal ability as well as bacteriocin activity. Fermented meat products including Nem chua are usually placed under negative effects due to typical manual production process, uncontrolled ambient preservation condition, and consuming without cooking. In this study, the antifungal ability of lactic acid bacteria isolated from Nem chua was examined. Five Nem chua samples were collected at the local markets in Mekong Delta, Vietnam. They had good sensory evaluation (typical odor of lactic acid fermentation product like sour, meat and leaf odor) with the total score over 7/10. Average pH for 5 samples was found at 4.7 and average lactic acid content was 1.6 g/100 g of sample. The results of enumeration of total plate count and mould were found to be acceptable (3.0 x 107 CFU/g and 3.3 x 103 CFU/g, respectively) and average LAB count was 2.2 x 107 CFU/g. From 5 samples of Nem chua, 19 isolates of LAB and 9 isolates of mould were collected. Antifungal activity was found in most LAB isolates with various degrees. Only 9 LAB isolates, 47% (P32B, P41A, V13A, P21B, P31B, R11B, R14B, R22B and K34B) exhibited strong activity against 7/9 mould isolates (over 10+ degree of activity). Isolates P32B, P41A and V13A were chosen to be sequenced due to their strong inhibitory activity and were identified as Lactobacillus plantarum (P32B and V13A) and Pediococcus pentosaceus (P41A).

DOI 10.11648/j.cbe.20160102.14
Published in Chemical and Biomolecular Engineering (Volume 1, Issue 2, December 2016)
Page(s) 49-54
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Antifugal, Lactic Acid Bacteria, Lactobacillus plantarum, Nem chua, Pediococcus pentosaceus

References
[1] Mižáková A, Pipová M, Turek P (2002). The occurrence of moulds in fermented raw meat products. Czech J. Food Sci., 20: 89-94.
[2] Magnusson, J (2003). Antifungal activity of lactic acid bacteria. Dissertation (ISBN 91-576-6405-6). Acta Universitati Agriculturae Sueciae, Agraria.
[3] Dalié DKD, Deschamps AM, Richard-Forget F (2010). Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review. Food Control., 21: 370-380.
[4] Mayh-Harting A, Hedges AJ, Befikley F (1972). Methods for Studying Bactoriocins. In Methods in Microbiology. Noris, JB and Ribbons NW, 7A: 315-442.
[5] Pitt JJ, Hocking AD (1997). Fungi and Food Spoilage, 2nd ed. Gaithersburg, MD: Aspen Publications.
[6] Tran Thi Thanh Thao (2010). Study the bacteriocin producing activity of lactic acid bacteria from Nem chua. Thesis of Food Technology. HCM Nong Lam University, Ho Chi Minh City, Vietnam.
[7] Wilson NRP, Dyertt EJ, Hughes BR, Jones CRV (1981). Meat and meat products, factors affecting quality control, 5th ed. Applied Science Publishers Ltd., England.
[8] Kandler O, Weiss N (1986). In: Bergey’s Manual of Systematic Bacteriology, Sneath PHA, Mair NS, Sharpe ME, Holt JG (Eds), Vol. 2: 1209-1234.
[9] Magnusson J, Strom K, Roos S, Sjogren J and Schnurer J (2003). Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiology Letters, 219: 129-135.
[10] Ström K, Sjögren J, Broberg A, Schnürer J (2002). Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo (l-Phe-l-Pro) and cyclo (l-Phe-trans-4-OH-l-Pro) and 3-phenyllactic acid. Appl. Environ. Microbiol., 68 (9): 4322-4327.
[11] Jeong-Dong K (2005). Antifungal activity of lactic acid bacteria isolated from Kimchi against Aspergillus fumigates. Mycobiology, 33 (4): 210-214.
Author Information
  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

  • Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam

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    Huynh Xuan Phong, Tran Hong Van, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung. (2017). Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua. Chemical and Biomolecular Engineering, 1(2), 49-54. https://doi.org/10.11648/j.cbe.20160102.14

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    Huynh Xuan Phong; Tran Hong Van; Nguyen Ngoc Thanh; Bui Hoang Dang Long; Ngo Thi Phuong Dung. Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua. Chem. Biomol. Eng. 2017, 1(2), 49-54. doi: 10.11648/j.cbe.20160102.14

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    AMA Style

    Huynh Xuan Phong, Tran Hong Van, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung. Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua. Chem Biomol Eng. 2017;1(2):49-54. doi: 10.11648/j.cbe.20160102.14

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  • @article{10.11648/j.cbe.20160102.14,
      author = {Huynh Xuan Phong and Tran Hong Van and Nguyen Ngoc Thanh and Bui Hoang Dang Long and Ngo Thi Phuong Dung},
      title = {Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua},
      journal = {Chemical and Biomolecular Engineering},
      volume = {1},
      number = {2},
      pages = {49-54},
      doi = {10.11648/j.cbe.20160102.14},
      url = {https://doi.org/10.11648/j.cbe.20160102.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.cbe.20160102.14},
      abstract = {Lactic acid bacteria (LAB) play an important role in fermented food preservation thank to their antifungal ability as well as bacteriocin activity. Fermented meat products including Nem chua are usually placed under negative effects due to typical manual production process, uncontrolled ambient preservation condition, and consuming without cooking. In this study, the antifungal ability of lactic acid bacteria isolated from Nem chua was examined. Five Nem chua samples were collected at the local markets in Mekong Delta, Vietnam. They had good sensory evaluation (typical odor of lactic acid fermentation product like sour, meat and leaf odor) with the total score over 7/10. Average pH for 5 samples was found at 4.7 and average lactic acid content was 1.6 g/100 g of sample. The results of enumeration of total plate count and mould were found to be acceptable (3.0 x 107 CFU/g and 3.3 x 103 CFU/g, respectively) and average LAB count was 2.2 x 107 CFU/g. From 5 samples of Nem chua, 19 isolates of LAB and 9 isolates of mould were collected. Antifungal activity was found in most LAB isolates with various degrees. Only 9 LAB isolates, 47% (P32B, P41A, V13A, P21B, P31B, R11B, R14B, R22B and K34B) exhibited strong activity against 7/9 mould isolates (over 10+ degree of activity). Isolates P32B, P41A and V13A were chosen to be sequenced due to their strong inhibitory activity and were identified as Lactobacillus plantarum (P32B and V13A) and Pediococcus pentosaceus (P41A).},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua
    AU  - Huynh Xuan Phong
    AU  - Tran Hong Van
    AU  - Nguyen Ngoc Thanh
    AU  - Bui Hoang Dang Long
    AU  - Ngo Thi Phuong Dung
    Y1  - 2017/01/24
    PY  - 2017
    N1  - https://doi.org/10.11648/j.cbe.20160102.14
    DO  - 10.11648/j.cbe.20160102.14
    T2  - Chemical and Biomolecular Engineering
    JF  - Chemical and Biomolecular Engineering
    JO  - Chemical and Biomolecular Engineering
    SP  - 49
    EP  - 54
    PB  - Science Publishing Group
    SN  - 2578-8884
    UR  - https://doi.org/10.11648/j.cbe.20160102.14
    AB  - Lactic acid bacteria (LAB) play an important role in fermented food preservation thank to their antifungal ability as well as bacteriocin activity. Fermented meat products including Nem chua are usually placed under negative effects due to typical manual production process, uncontrolled ambient preservation condition, and consuming without cooking. In this study, the antifungal ability of lactic acid bacteria isolated from Nem chua was examined. Five Nem chua samples were collected at the local markets in Mekong Delta, Vietnam. They had good sensory evaluation (typical odor of lactic acid fermentation product like sour, meat and leaf odor) with the total score over 7/10. Average pH for 5 samples was found at 4.7 and average lactic acid content was 1.6 g/100 g of sample. The results of enumeration of total plate count and mould were found to be acceptable (3.0 x 107 CFU/g and 3.3 x 103 CFU/g, respectively) and average LAB count was 2.2 x 107 CFU/g. From 5 samples of Nem chua, 19 isolates of LAB and 9 isolates of mould were collected. Antifungal activity was found in most LAB isolates with various degrees. Only 9 LAB isolates, 47% (P32B, P41A, V13A, P21B, P31B, R11B, R14B, R22B and K34B) exhibited strong activity against 7/9 mould isolates (over 10+ degree of activity). Isolates P32B, P41A and V13A were chosen to be sequenced due to their strong inhibitory activity and were identified as Lactobacillus plantarum (P32B and V13A) and Pediococcus pentosaceus (P41A).
    VL  - 1
    IS  - 2
    ER  - 

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