Tạp chí: The Final Joint Seminar on Establishment of an international research core for bio-research fields with microbes from tropical areas; Yamaguchi University Japan; 2nd – 4th December 2018
Lactic acid bacteria (LAB) have long been used in Asian culture as a preservative and value added method for food processing. Mekong Delta (MD) is the main agricultural area of Vietnam with rich sources of fruits and starch-based products which can be ultilized for lactate fermentation. The aims of the study were to isolate thermotolerant LAB in MD, to investigate the properties and to ultilize the thermotolerant LAB in different applications. As a result, 54 Strains of LAB were isolated in MD, Vietnam in which 16 strains could produce high lactic acid content (0.9-1.65 g/L) in 4% sucrose minimal medium. The strains were belonged to Lactobacillus genus. Among them, L. casei L9 could produce 28.35 g/L lactic acid with 75.37% efficiency in 5 days. Besides, L. casei L9 could ferment sugarcane molasses and pineapple peel extract to produce 13.48 and 17.63 g/L acid content. Tofu sour liquid could be ultilized as growth medium for lower cost. Moreover, L. plantarum L54 showed high antibacterial properties against Bacillus subtilis, Micrococcus luteus and L. casei. Tofu sour liquid could be ultilized as growth medium as low cost that could produce 1.69 g/L cell biomass in 20L scale. The promising results indicated the newly strains of lactic acid bacteria could be applied in practical production.
Trích dẫn: Bùi Hoàng Đăng Long, Phạm Quang Sin, Huỳnh Xuân Phong, Nguyễn Ngọc Thạnh và Ngô Thị Phương Dung, 2019. Khảo sát điều kiện lên men acid lactic từ rỉ đường sử dụng vi khuẩn lactic chịu nhiệt. Tạp chí Khoa học Trường Đại học Cần Thơ. 55(Số chuyên đề: Công nghệ Sinh học)(2): 103-109.
Tạp chí khoa học Trường Đại học Cần Thơ
Lầu 4, Nhà Điều Hành, Khu II, đường 3/2, P. Xuân Khánh, Q. Ninh Kiều, TP. Cần Thơ
Điện thoại: (0292) 3 872 157; Email: tapchidhct@ctu.edu.vn
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