PHÂN LẬP VÀ XÁC ĐỊNH MỘT SỐ ĐẶC TÍNH SINH HỌC CỦA VI KHUẨN LACTIC TỪ DƯA CẢI MUỐI CHUA TẠI ĐÀ LẠT

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Tác giả: Thị Loan Lê, Huỳnh Kim Thoa Nguyễn, Thị Anh Thư Nguyễn, Thị Tâm Nguyễn, Kim Diệp Trần, Hoài Hiếu Võ

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2022

Mô tả vật lý: tr.243-251

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Thêm vào giỏ Liên kết toàn văn

Các chủng vi khuẩn lactic được phân lập từ dưa cải muối chua không gây tan huyết được sàng lọc và định danh có khả năng chịu acid, muối mật, phenol, kháng các chủng vi khuẩn gây bệnh và chống oxy hóa tốt nhất. Kết quả thu được 7 chủng trực khuẩn, Gram dương, phân giải CaCO3, âm tính với catalase, indole, oxydase và không tan máu được sử dụng để tiếp tục khảo sát. Chủng vi khuẩn LDL19 có những đặc tính vượt trội hơn những chủng còn lại khi kháng Escherichia coli, Pseudomonase aerigunosa, Salmonella sp. Bên cạnh đó, chủng LDL 19 còn có khả năng chịu acid ở pH 2,5 và pH 3,0 đạt lần lượt 9,01±0,02% và 9,17±0,06% sau 3 giờ
chịu phenol ở 0,3% và 0,5% trong 24 giờ, khử gốc DPPH trên 40%. Vi khuẩn LDL19 được định danh là chủng Lactobacillus fermentum LDL19
chủng này nhạy cảm với các kháng sinh ampicillin, penicillin, chloramphenicol, nhạy cảm trung bình với kháng sinh amikacin và kháng lại các kháng sinh gentamycin, streptomycin, vancomycin. Điều này cho thấy chủng L. fermentum LDL19 được xem như một trong những ứng cử viên sáng giá trong việc ứng dụng làm thực phẩm chức năng.Lactic acid bacteria strains (LAB) were isolated from sauerkraut without causing hemolysis
they were screened and identified for their tolerance to acids, bile salts, phenols, pathogenic bacteria and antioxidants. The results obtained contained seven strains of bacilli, Gram-positive, CaCO3-degrading, negative for catalase, indole, oxidase and not hemolytic which were used to continue with the research. The LDL19 strain was found to have superior properties compared to other strains when resisting Escherichia coli, Pseudomonase aerigunosa and Salmonella sp. In addition, LAB also has resistance to bile salts and acid at pH levels of 2.5 and pH 3.0, reaching 9.01±0.02% and 9.17±0.06, respectively after 3 hours
as well as phenol tolerance at 0.3% and 0.5% respectively after 24 hours, as well as DPPH free radical scavenging over 40%. The bacteria LDL19 has been identified as Lactobacillus fermentum LDL19, which is sensitive to ampicillin, penicillin, chloramphenicol antibiotics, and moderately sensitive to amikacin antibiotic, as well as a resistance to gentamycin, streptomycin, vancomycin antibiotics. This indicates that L. fermentum LDL19 is considered as one of the bright candidates to be used in the application of dietery supplements.

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