Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam
In: Beneficial Microbeshanhnguyentd@yahoo.com
Search for other papers by H.T.H. Nguyen in
Current site
Google Scholar
Search for other papers by F.B. Elegado in
Current site
Google Scholar
Search for other papers by N.T. Librojo-Basilio in
Current site
Google Scholar
Search for other papers by R.C. Mabesa in
Current site
Google Scholar
Search for other papers by E.I. Dizon in
Current site
Google Scholar
Abstract
Nem chua is a traditional lactic acid fermented meat of Vietnam that is consumed raw. During fermentation, the number of acid-producing bacteria increased significantly and by the final day (4th), it had reached approximately 8.4 log cfu/g, contributing to 94% of the total microbiota of the product. Out of 85 isolates obtained from the product, only 44 were confirmed Gram-positive and catalase-negative. These putative LAB isolates were purified and screened for antimicrobial and proteolytic activity. None of the isolates showed bacteriocin activity using the 'spot-on lawn' method, but showed antimicrobial activity against Lactobacillus sakei and Enterococcus faecium using deferred assay. Four isolates showed good proteolytic activities at pH 7.0. These isolates were identified as Lactobacillus plantarum using an API 50 CHL i.d. kit. Sequencing of the partial 16S rRNA gene amplified by primers 1101F (5'-AACGAGCGCAACCC-3') and 1407R (5'-GACGGGCGGTGTGTAC-3') showed 98% homology to Lactobacillus plantarum WCFS1.
-
Ammor, S., Tauveron, G., Dufour, E. and Chevallier, I., 2005. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility. Screening and characterization of the antibacterial compounds. Food Control 17: 454-461.
'Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility ' () 17 Screening and characterization of the antibacterial compounds. Food Control : 454 -461.
-
Bromberg, R., Moreno, I., Zaganini, C.L., Delboni, R.R. and Oliveira, J.D., 2004. Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Brazilian Journal of Microbiology 35: 137-144.
'Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity ' () 35 Brazilian Journal of Microbiology : 137 -144.
-
Bron, P.A., Marco, M., Hoffer, S.M., Mullekom, E.V., Vos, W.M. and Kleerebezem, M., 2004. Genetic characterization of the bile salt response in Lactobacillus plantarum and analysis of responsive promoters in vitro and in situ in the gastrointestinal tract. Journal of Bacteriology 186: 7829-7835.
'Genetic characterization of the bile salt response in Lactobacillus plantarum and analysis of responsive promoters in vitro and in situ in the gastrointestinal tract ' () 186 Journal of Bacteriology : 7829 -7835.
-
Comi, G., Urso, R., Iacumin, L., Rantsiou, K., Cattaneo, P. and Cantoni, C., 2005. Characterization of naturally fermented sausages produced in the north east of Italy. Meat Science 69: 381-392.
'Characterization of naturally fermented sausages produced in the north east of Italy ' () 69 Meat Science : 381 -392.
-
Conter, M., Muscariello, T., Zanardi, E., Ghidini, S., Vergara, A., Campanini, G. and Ianieri, A., 2005. Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage. Annali della Facolta di Medicina Veterinaria Universita di Parma 25: 167-174.
'Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage ' () 25 Annali della Facolta di Medicina Veterinaria Universita di Parma : 167 -174.
-
Coppola, S., Mauriello, G., Aponte, M., Moschettig, G. and Villani, F., 2000. Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage. Meat Science 56: 321-329.
'Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage ' () 56 Meat Science : 321 -329.
-
Davies, A. and Board, R., 1998. The microbiology of meat and poultry. Blackie Academic and Professional, London, UK.
-
Derzelle, S., Hallet, B., Francis, K.P., Ferain, T., Delcour, J. and Hols, P., 2000. Changes in cspL, cspP, and cspC mRNA abundance as a function of cold shock and growth phase in Lactobacillus plantarum. Journal of Bacteriology 182: 5105-5113.
-
Diep, D.B., Havastein, L.S. and Nes, I.F., 1996. Charactererization of the locus responsible for the bacteriocin production in Lactobacillus plantarum C11. Journal of Bacteriology 178: 4472-4483.
'Charactererization of the locus responsible for the bacteriocin production in Lactobacillus plantarum C11 ' () 178 Journal of Bacteriology : 4472 -4483.
-
Elegado, F.B. and Fujio, Y., 1993. Growth of Rhizopus strains on soyabean and their protease formation. Journal of the Faculty of Agriculture, Kyushu University 37: 315-324.
'Growth of Rhizopus strains on soyabean and their protease formation ' () 37 Journal of the Faculty of Agriculture, Kyushu University : 315 -324.
-
Elegado, F.B., Opina, A.C.L., Banaay, C.G.B. and Dalmacio, I.F., 2003. Purification and characterization of novel bacteriocins from lactic acid bacteria isolated from Philippine fermented rice-shrimp or rice-fish mixtures. The Philippine Agricultural Scientist 86: 65-74.
'Purification and characterization of novel bacteriocins from lactic acid bacteria isolated from Philippine fermented rice-shrimp or rice-fish mixtures ' () 86 The Philippine Agricultural Scientist : 65 -74.
-
Garneau, S., Martin, N.I. and Vederas, J.C., 2002. Two-peptide bacteriocins produced by lactic acid bacteria. Biochimie 84: 577-592.
'Two-peptide bacteriocins produced by lactic acid bacteria ' () 84 Biochimie : 577 -592.
-
Giori, G.S., Devaldex, G.F., De Ruizholgado, A.P. and Oliver, G., 1985. Effect of pH and temperature on the proteolytic activity of lactic acid bacteria. Journal of Dairy Science 68: 2160-2164.
'Effect of pH and temperature on the proteolytic activity of lactic acid bacteria ' () 68 Journal of Dairy Science : 2160 -2164.
-
Grangette, C., Muller-Alouf, H., Geoffroy, M., Goudercourt, D., Turneer, M. and Mercenier, A., 2002. Protection against tetanus toxin after intragastric administration of two recombinant lactic acid bacteria: impact of strain viability and in vivo persistence. Vaccine 20: 3304-3309.
'Protection against tetanus toxin after intragastric administration of two recombinant lactic acid bacteria: impact of strain viability and in vivo persistence ' () 20 Vaccine : 3304 -3309.
-
Kawai, Y., Tadokoro, K., Konomi, R., Itoh, K., Saito, T., Kitazawa, H. and Itoh, T., 1998. A novel method for the detection of protease and the development of extracellular protease in early growth stages of Lactobacillus delbrueckii ssp. bulgaricus. Journal of Dairy Science 82: 481-485.
'A novel method for the detection of protease and the development of extracellular protease in early growth stages of Lactobacillus delbrueckii ssp ' () 82 bulgaricus. Journal of Dairy Science : 481 -485.
-
Kleerebezem, M., Boekhorst, J., Van Kranenburg, R., Molenaar, D., Kuipers, O.P., Leer, R., Tarchini, R., Peters, S.A., Sandbrink, H.M., Fiers, M.W., Stiekema, W., Lankhorst, R.M., Bron, P.A., Hoffer, S.M., Groot, M.N., Kerkhoven, R., De Vries, M., Ursing, B., De Vos, W.M. and Siezen, R.J., 2003. Complete genome sequence of Lactobacillus plantarum WCFS1. Proceedings of the National Academy of Science of the USA 100: 1990-1995.
'Complete genome sequence of Lactobacillus plantarum WCFS1 ' () 100 Proceedings of the National Academy of Science of the USA : 1990 -1995.
-
Krockel, L., Schillinger, U., Franz, C.M.A.P., Bantleon, A. and Ludwig, W. 2003. Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage. International Journal of Systematic and Evolutionary Microbiology 53: 513-517.
-
Krusong, W., 2004. Industrialization of Thai Nham: fermented pork or beef. In: Steinkraus, K.H. (ed.) Industrialization of indigenous fermented foods. 2nd Ed. CRC press, Boca Raton, FL, USA, pp. 721-735.
-
Law, J. and Haandrikman, A., 1997. Review article: proteolytic enzymes of lactic acid bacteria. International Journal of Dairy Science 7: 1-11.
'Review article: proteolytic enzymes of lactic acid bacteria ' () 7 International Journal of Dairy Science : 1 -11.
-
Maldonado, A., Jimenez-Diaz, R. and Ruiz-Barba, J.L., 2004. Induction of plantaricin production in Lactobacillus plantarum NC8 after co-culture with specific Gram-positive bacteria is mediated by an auto-induction mechanism. Journal of Bacteriology 186: 1556-1564.
'Induction of plantaricin production in Lactobacillus plantarum NC8 after co-culture with specific Gram-positive bacteria is mediated by an auto-induction mechanism ' () 186 Journal of Bacteriology : 1556 -1564.
-
Marilley, L. and Casey, M.G., 2004. Flavors of cheese products: metabolic pathways, analytical tools, and identification of producing strains. International Journal of Food Microbiology 90: 139-159.
'Flavors of cheese products: metabolic pathways, analytical tools, and identification of producing strains ' () 90 International Journal of Food Microbiology : 139 -159.
-
Mary-Harting, A., Hedjes, A.J. and Berkeley, R.C.W., 1972. Methods for studying bacteriocin. Methods in Microbiology 7A: 315-422.
-
Matthews, A., Grimaldi, A., Walker, M., Bartowsky, E., Grbin, P. and Jiranek, V., 2004. Lactic acid bacteria as a potential source of enzymes for use in vinification. Journal of Applied and Environmental Microbiology 70: 5715-5731.
'Lactic acid bacteria as a potential source of enzymes for use in vinification ' () 70 Journal of Applied and Environmental Microbiology : 5715 -5731.
-
Phan, T.T., Do, T.H., Tran, L.H. and Hoang, D.H., 2005. Isolation and characterization of Lactobacillus plantarum H1.40 from Vietnamese traditional fermented meat (Nem chua). In: Proceedings of Regional Symposium on Chemical Engineering, 30 November-2 December 2005, Hanoi, Vietnam.
-
Rollan, G.C., Farias, M.E. and Manca De Nadra, M.C., 1995. Characterization of two extracellular proteases from Leuconostoc oenos. World Journal of Microbiology and Biotechnology 11: 153-155.
-
Savadogo, A., Ouattara, C.A.T., Bassole, I.H.N. and Traore, S.A., 2006. Bacteriocins and lactic acid bacteria – A minireview. African Journal of Biotechnology 5: 678-683.
'Bacteriocins and lactic acid bacteria – A minireview ' () 5 African Journal of Biotechnology : 678 -683.
-
Schillinger, U. and Lucke, F.K., 1987. Identification of lactobacilli from meat and meat products. Food Microbiology 4: 199-208.
'Identification of lactobacilli from meat and meat products ' () 4 Food Microbiology : 199 -208.
-
Souvimonh, B., 1997. Isolation and identification of lactic acid bacteria from traditional fermented fish and pork foods of Laos. MS Thesis. Gadjah Mada University, Indonesia.
-
Steidler, L., Hans, W., Schotte, L., Neirynck, S., Obermeier, F., Falk, W., Fiers, W. and Remaut, E., 2000. Treatment of murine colitis by Lactococcus lactis secreting interleukin-10. Science 289: 1352-1355.
'Treatment of murine colitis by Lactococcus lactis secreting interleukin-10 ' () 289 Science : 1352 -1355.
-
Tobe, S., Takami, T., Hirose, Y. and Mitsugi, K., 1975. Purification and some properties of alkaline proteinase from Bacillus sp. Agricultural and Biological Chemistry 39: 1947-1755.
'Purification and some properties of alkaline proteinase from Bacillus sp ' () 39 Agricultural and Biological Chemistry : 1947 -1755.
-
Wilson, K. 1987. Large-scale preparation of genomic DNA from bacteria. In: Ausubel, F.M., Brest, R., Kingston, R.E., Moore, O.D., Seldman, J.G., Smith, J.A. and Struhl, K. (eds.) Current protocols in molecular biology. Greene Publishing Associates and Wiley International, New York, NY, USA, pp. 243-245.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 0 | 0 | 0 |
| Full Text Views | 400 | 396 | 32 |
| PDF Views & Downloads | 331 | 322 | 19 |
Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam
In: Beneficial Microbeshanhnguyentd@yahoo.com
Search for other papers by H.T.H. Nguyen in
Current site
Google Scholar
PubMed
Search for other papers by F.B. Elegado in
Current site
Google Scholar
PubMed
Search for other papers by N.T. Librojo-Basilio in
Current site
Google Scholar
PubMed
Search for other papers by R.C. Mabesa in
Current site
Google Scholar
PubMed
Search for other papers by E.I. Dizon in
Current site
Google Scholar
PubMed
Abstract
Nem chua is a traditional lactic acid fermented meat of Vietnam that is consumed raw. During fermentation, the number of acid-producing bacteria increased significantly and by the final day (4th), it had reached approximately 8.4 log cfu/g, contributing to 94% of the total microbiota of the product. Out of 85 isolates obtained from the product, only 44 were confirmed Gram-positive and catalase-negative. These putative LAB isolates were purified and screened for antimicrobial and proteolytic activity. None of the isolates showed bacteriocin activity using the 'spot-on lawn' method, but showed antimicrobial activity against Lactobacillus sakei and Enterococcus faecium using deferred assay. Four isolates showed good proteolytic activities at pH 7.0. These isolates were identified as Lactobacillus plantarum using an API 50 CHL i.d. kit. Sequencing of the partial 16S rRNA gene amplified by primers 1101F (5'-AACGAGCGCAACCC-3') and 1407R (5'-GACGGGCGGTGTGTAC-3') showed 98% homology to Lactobacillus plantarum WCFS1.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 0 | 0 | 0 |
| Full Text Views | 400 | 396 | 32 |
| PDF Views & Downloads | 331 | 322 | 19 |
