tailieunhanh - Xác định khả năng kháng khuẩn và đặc tính của peptide được sinh ra bởi các chủng vi khuẩn lactic phân lập từ một số thực phẩm lên men của Việt Nam

Bài viết Xác định khả năng kháng khuẩn và đặc tính của peptide được sinh ra bởi các chủng vi khuẩn lactic phân lập từ một số thực phẩm lên men của Việt Nam trình bày kết quả chỉ ra rằng cả hai chủng đều có hoạt tính kháng khuẩn với cả 4 chủng kiểm định và hoạt tính cao nhất trước thời điểm pha cân bằng 2 giờ nuôi cấy,. . | Vietnam J. Agri. Sci. 2016, Vol. 14, No. 7: 1044-1051 Tạp chí KH Nông nghiệp VN 2016, tập 14, số 7: 1044-1051 ANTIMICROBIAL ACTIVITY AND PRELIMINARY CHARACTERIZATION OF PEPTIDES PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM SOME VIETNAMESE FERMENTED FOODS Pham Thi Diu, Nguyen Thi Lam Doan, Nguyen Thi Thanh Thuy, Nguyen Hoang Anh* Faculty of Food Science and Technology, Vietnam National University of Agriculture Email*: hoanganhcntp@ Received date: Accepted date: ABSTRACT In this study, 170 strains isolated from 22 samples of fermented foods were identified as lactic acid bacteria by biochemical and morphological methods. Of which, fifty two isolated strains had antibacterial activity when tested using the agar well-diffusion method. Two strains, and , expressed high antimicrobial activity against all of the four indicator bacteria: E. coli, Bacillus cereus, Listeria monocytogenes, and Salmonella spp., and were selected for further studies. The results showed that both strains had antimicrobial activity against the indicator strains 2 hours before the bacteria reached the stationary phase. The antimicrobial activity of the cell free supernatants was completely lost when incubated with papain enzyme for 2 hours at room temperature. This result led us to conclude that antimicrobial substances of the free cell supernatants were peptides. Characterization of the o peptides demonstrated that they were highly stable at 68 C, in which residual activity of and was o above 90% and 75% for 20 min, respectively. At 100 C for 10 min, the antimicrobial activity of the two strains remained around 40%. The study also indicated that the peptides were stable at pH 5. However, antimicrobial activity was significantly reduced when incubated in other pHs. The results showed that peptides of and are quite promising to be used as biopreservatives because of their high range of antimicrobial .