Potential lactic acid bacteria isolated from fermented anchovy sauce as probiotics in aquaculture
Vol. 131 No. 3A (2022), Original Article
Vol. 131 No. 3A (2022)

Potential lactic acid bacteria isolated from fermented anchovy sauce as probiotics in aquaculture

Original Article
https://doi.org/10.26459/hueunijard.v131i3A.6284
Published 2022-04-21
Nguyen Thi Xuan Hong
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Do Thi Bich Thuy
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Ngoc Phuoc
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Thi Hue Linh
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Thi Diem Huong
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Thi Thu Giang
Thua Thien Hue Agriculture extension Center, 14 Phung Hung, Hue, Vietnam
PDF (Vietnamese)

Keywords

vi khuẩn lactic
probiotic
nuôi trồng thuỷ sản lactic acid bacteria
probiotics
aquaculture

Abstract

This study isolates lactic acid bacteria from a traditional fermented sauce of anchovy. Using the MADLI-TOF MS identification and sequencing of PheS gen methods, we isolated three bacterial strains verified as Lactobacillus fermentum and Pediococcus pentosaceus. All three strains exhibit tolerance to high salinity, acidity, and autoaggregation and are potentially used as probiotics in aquaculture.

https://doi.org/10.26459/hueunijard.v131i3A.6284
PDF (Vietnamese)

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