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

1 Graduate School of Life and Environmental Science, Okayama University, Okayama 700-8530, Japan
2 Faculty of Animal Science, Hue University of Agriculture and Forestry, 102 Phung Hung, Hue, Vietnam
3 Faculty of Engineering and Food Technology, Hue University of Agriculture and Forestry, 102 Phung Hung, Hue, Vietnam

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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Keywords fermentation; lactic acid bacteria; meat; vegetable; Vietnam

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. AIMS Microbiology, 2017, 3(1): 61-70. doi: 10.3934/microbiol.2017.1.61

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Copyright Info: 2017, Naoki Nishino, et al., licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution Licese (http://creativecommons.org/licenses/by/4.0)

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