Research article

Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam

  • Received: 13 November 2016 Accepted: 24 January 2017 Published: 07 February 2017
  • 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 10910 copies/g regardless of the food item, with the proportion of Lactobacillus spp. determined to be from 78% (dua cai) to 94% (nem chua).

    Citation: Yen Thi Ngoc Phan, Minh Thuy Tang, Tu Thi Minh Tran, Van Huu Nguyen, Trang Hien Nguyen, Takeshi Tsuruta, Naoki Nishino. Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam[J]. AIMS Microbiology, 2017, 3(1): 61-70. doi: 10.3934/microbiol.2017.1.61

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  • 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 10910 copies/g regardless of the food item, with the proportion of Lactobacillus spp. determined to be from 78% (dua cai) to 94% (nem chua).


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