Czech J. Food Sci., 2024, 42(6):435-446 | DOI: 10.17221/162/2024-CJFS

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in VietnamOriginal Paper

Giang Phan Thi Hang1,2, Markéta Husáková1, Petr Kaštánek3, Petra Patakova ORCID...1
1 Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic
2 Vinmec International Hospital, Vinmec Healthcare System, Hanoi, Vietnam
3 EcoFuel Laboratories, Prague, Czech Republic

Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermented products but also they inhibit the development of spoilage bacteria as antimicrobial agents. In this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of LAB and bacilli. There were fifty-three species of LAB isolated from samples such as Lactococcus lactis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Liquorilactobacillus nagelli, Companilactobacillus farciminis, Levilactobacillus brevis, Lactiplantibacillus pentosus, Lactococcus garvieae, Lactilactobacillus sakei, and twenty-one species of bacilli such as Priestia megaterium, Bacillus cereus, Bacillus pumilus, Metabacillus indicus. This study aimed to provide information about the occurrence of LAB and bacilli in traditional fermented foods in Vietnam and their brief characterisation.

Keywords: isolation of bacteria; food fermentation; lactic acid; Bacillus

Received: August 19, 2024; Revised: October 15, 2024; Accepted: October 31, 2024; Prepublished online: December 6, 2024; Published: December 18, 2024  Show citation

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Phan Thi Hang G, Husáková M, Kaštánek P, Patakova P. Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam. Czech J. Food Sci. 2024;42(6):435-446. doi: 10.17221/162/2024-CJFS.
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