Characterization of some lactic acid bacteria isolated from fermented anchovy sauce with potential use as probiotics in aquaculture

Keywords

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

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

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