Isolation and Selection of Lactic Acid Bacteria for Probiotic Beverage Production from Ginger

Received: 28-09-2022

Accepted: 20-12-2022

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Issue: Vol. 20 No. 12 (2022)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Huong, V., Yen, V., & Thuy, N. (2024). Isolation and Selection of Lactic Acid Bacteria for Probiotic Beverage Production from Ginger. Vietnam Journal of Agricultural Sciences, 20(12), 1581–1590. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1074

Isolation and Selection of Lactic Acid Bacteria for Probiotic Beverage Production from Ginger

Vu Quynh Huong (*) 1 , Vu Thi Yen 1 , Nguyen Thi Thanh Thuy 2, 3

  • 1 Khoa Côngnghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 3 Faculty of Food Science and Technology, Vietnam National University of Agriculture

    • Keywords

    Ginger, probiotic drink, lactic acid bacteria, L. plantarumSM1.3

    Abstract


    Lactic acid bacteria play an important role in the production of fermentedfoods. This study aimed to isolate and select lactic acid bacteria strains from fermented products for application in the production of ginger-based probiotic drinks. Fourty sixstrains of bacteria were isolated. The isolates producedcolonies with 1.0 to 1.5mm in diameter, mainly round, glossy, milky white, and floating pellicle in liquid culture. Six gram-positive, catalase-negativestrains withrod orspherical shaped cellswere pre-selected. Identification by MALDI-TOF revealedthat theybelongto 4 speciesof Enterococcus faecium, Enterococcus casseliflavus, Lactobacillus fermentumand Lactobacillus plantarum. Furtherstudy was conducted for the strain L.plantarumSM1.3. Itwas tolerantto acid(pH 1.0-3.0)and 0.3%bile salts,and ableto produce amylase, protease, and cellulase. This strain inhibited two tested bacteria,E. coliand Salmonellasp.Gene alignment results indicated that the strain SM1.2 belongedto Limosilactobacillus fermentumspecies and strain SM1.3 namedLactiplantibacillus plantarum.Ginger-based probiotic drink usingL. plantarumSM1.3 has good sensory quality andbacterial density and can be stored up to 5 days at 4C.

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