Received: 10-10-2022
Accepted: 04-08-2023
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Isolation, Selection of Lactic Bacteria and Application in Fermentation of Pomelo Peel
,
Truong Thi Ngoc Huyen
1
,
Nguyen Thi Mong Cam
1
,
Lam Canh Tan
1
,
Tran Thien Nha Ai
1
,
Luu Minh Chau
1
,
Bui Hoang Dang Long
1
,
Huynh Xuan Phong
2, 1
Keywords
Antibacterial, fermented pomelo peel, lactic acid bacteria, nem chua
Abstract
In order to take advantage of the abundant source of pomelo peel, this study was conducted to isolate, select and apply lactic acid bacteria strains in the production of fermented product from pomelo peel. Lactic acid bacteria strains were isolated from 7 samples of commercial Nem chua (Vietnamese fermented pork roll), evaluated for their antibacterial ability and high lactic acid production in MRS broth medium supplemented with D-glucose (20 g/l) as well as screened for lactic acid fermentation of Nam Roi pomelo peel. The results showed that 13 lactic acid bacteria strains were isolated from 7 kinds of Nem chua. All isolates had antibacterial activity against B. subtilisand created an antibacterial range of 2.0 to 14.33 mm. Evaluation of fermentation ability on MRS broth medium showed that the strains TP, XP2, OM2, and CR2 produced the highest lactic acid content in the range of 19.6 to 20.33 g/l. The strains TP and DT2 were selected for production of fermented pomelo peel with high acid production and good taste. The strains DT2 and TP were identified as Lactobacillus plantarumand Lactobacillus fermentum, respectively.
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