Mục đích của nghiên cứu là tuyển chọn được các chủng vi khuẩn lactic có khả năng sinh bacteriocin được phân lập trên nem chua tại Thủ Đức. Kết quả cho thấy có 2 trong số 8 chủng vi khuẩn lactic được phân lập, có khả năng sinh bacteriocin là Pediococcus pentosaceus trên nem chua Bà Chín lên men ngày thứ 3 và Weissella paramesenteroides trên nem chua Diễm lên men ngày thứ 5. Mời các bạn cùng tham khảo! | 62 Trường Đại học Nông Lâm TP. Hồ Chí Minh Evaluation of bacteriocin-producing lactic acid bacteria strains isolated from nem chua Thu Duc Chi N. Vo Phuong T. Nguyen Tuyet T. A. Nguyen Khoa A. Dinh Tuyen B. Phan Hang D. Hoang Thuy T. Le amp Tuyen C. Kha Faculty of Chemical Engineering and Food Technology Nong Lam University Ho Chi Minh City Vietnam ARTICLE INFO ABSTRACT Research Paper This study aimed to select some lactic acid bacteria LAB strains to produce bacteriocin isolated from two different Received January 27 2021 local brand names of nem chua Thu Duc a Vietnamese Revised April 10 2021 traditional fermented meat product. Eight different LAB Accepted April 16 2021 strains were isolated from products. However only Pedio- coccus pentosaceus isolated from 72-h fermented Ba Chin products and Weissella paramesenteroides isolated from 120- h fermented Diem products were selectively screened for Keywords their bacteriocin production. The antimicrobial activity was detected by the agar diffusion method against Escherichia Bacteriocin coli ATCC 25922 Salmonella enterica serovar Typhimurium ATCC 13076 Staphylococcus aureus ATCC 6538 and Bacil- lactic acid bacteria LAB lus cereus ATCC 25924 used as target strains. Bacteriocin Nem chua Thu Duc of Pediococcus pentosaceus strain showed a high antibacterial Pediococcus pentosaceus ability with a sterile ring diameter that produces an aver- Weissella paramesenteroides age of - mm. Bacteriocin of Weissella paramesen- teroides strain only showed inhibitory activity on the growth of indicator microorganisms with an average inhibitory ring diameter of - mm. In conclusion it seems like Corresponding author both bacteriocin-producing P. pentosaceus and W. parame- senteroides give potential applications as a starter culture Nguyen Thi Phuong bio-preservation and bio-safety control in fermented meat as Email nguyenthiphuong@ well as other kinds of fermented foods. Cited as Vo C. N. Nguyen P. T.
