Open AccessDiversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam
Author(s) -
Yen Thi Ngoc Phan,
Minh Thuy Tang,
Tu Thi Minh Tran,
Van Huu Nguyen,
Trang Hien Nguyen,
Takeshi Tsuruta,
Norikazu Nishino
Publication year - 2017
Publication title -
aims microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.565
H-Index - 6
ISSN - 2471-1888
DOI - 10.3934/microbiol.2017.1.61
Subject(s) - food science , weissella , lactobacillus , lactic acid , fermentation , lactobacillus plantarum , lactobacillus fermentum , pediococcus , biology , bacteria , leuconostoc , genetics
The diversity of lactic acid bacteria (LAB) in naturally fermented foods produced in Hue, a city in the central region of Vietnam, was examined. From local markets, a total of 25 samples of three vegetable-based fermented products, specifically dua gia (bean sprouts), dua cai (cabbage), and mang chua (bamboo shoots), and two meat-based fermented products, specifically nem chua (uncooked pork) and tre (cooked pork) were obtained. The LAB diversity was assessed by quantitative real-time polymerase chain reaction (PCR) and qualitative denaturing gradient gel electrophoresis. Lactic and acetic acid contents were greater in meat-based products than in vegetable-based products. Major LAB species found in vegetable-based products ( Lactobacillus plantarum, Lactobacillus fermentum , and Lactobacillus helveticus ) were different from those identified in meat-based products ( Pediococcus pentosaceus , Weissella cibaria , and Lactococcus lactis ). The total bacterial population was approximately 10 9-10 copies/g regardless of the food item, with the proportion of Lactobacillus spp. determined to be from 78% ( dua cai ) to 94% ( nem chua ).