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Date Published: 31/08/2016
Online Published: 31/08/2016
Abstract Views: 353
Views PDF: 435
DOI: https://doi.org/10.52714/dthu.21.8.2016.382
Issue
No. 21 (2016): Part B - Natural Sciences
Section
Natural Sciences Issue (Vietnamese)
How to Cite
Lu, N. T. A., Bui, H. D. L., Dang, T. T., Nguyen, N. T., Bui, H. D. L., Ngo, T. P. D., & Huynh, X. P. (2016). Isolation and selection of lactic acid bacteria applied in papaya juice fermentation. Dong Thap University Journal of Science, 21, 90-94. https://doi.org/10.52714/dthu.21.8.2016.382

Isolation and selection of lactic acid bacteria applied in papaya juice fermentation

Ngoc Tram Anh Lu, Hoang Dang Long Bui, Tri Trung Dang, Ngoc Thanh Nguyen, Hoang Dang Long Bui, Thi Phuong Dung Ngo, Xuan Phong Huynh

Main Article Content

Abstract

This study is to isolate and to select lactic acid bacteria possibly applied in papaya juice fermentation. Seventeen lactic acid bacterial isolates were purified from 7 natural fermented papaya juice samples. Of which, five isolates (DD21, DD41, DD42, DD52 and DD61) can grow well on MRS agar containing 2.0% (v/v) lactic acid. The testing result of papaya juice fermentation at 37ºC in 48 hours showed that DD52 is a good strain in term of acid production and growth (with 8.48 g/L of total acid and 5.78 x 108 CFU/mL of cell concentration) and selected to apply in papaya juice fermentation. Strain DD52 was identified asLactobacillus plantarum with 99% of identity.

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Keywords

lactic acid bacteria, papaya, probiotic, Lactobacillus plantarum

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