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

References

  1. Food and Agriculture Organization of the United Nations and World Health Organization (2014), The State of World Fisheries and Aquaculture. Avaiable at: http://www.fao.org/3//a-i3720e.pdf.
  2. Food and Agriculture Organization of the United Nations and World Health Organization (2002), Working Group Report on Drafting Guidelines for the evaluation of Probiotics in Food. ftp://ftp.fao.org/es/esn/food/wgreport2.pdf.
  3. Trịnh Hùng Cường (2011), Phân lập vi khuẩn Lactobacillus sp. trên tôm sú nuôi công nghiệp có khả năng kháng vi khuẩn gây bệnh Vibrio sp., Luận văn Cao học, Đại học Cần Thơ.
  4. Feliatra F., Muchlisin Z. A., Teruna H. Y., Utamy W. R., Nursyirwani N., Dahliaty A. (2018), Potential of bacteriocins produced by probiotic bacteria isolated from tiger shrimp and prawns as antimicrobial to Vibrio, Pseudomonas, and Aeromonas species on fish, F1000Research, 415 (7), 1–12. doi: 10.12688/f1000research.13958.1.
  5. Doan N. T. L., Van Hoorde K., Cnockaert M., De Brandt E., Aerts M., Le Thanh B. and Vandamme P. (2012), Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam, Letters in Applied Microbiology, 55, 265–273.
  6. Sha Y., Wang L., Liu M., Jiang K., Xin F., Wang B. (2016), Effects of lactic acid bactiria and the corresponding supernatant on the survial, growth performance, immune response and disease resistance of Litopenaeus vannamei, Aquaculture, 452, 28–36.
  7. Kobayashi T., Kajiwara M., Wahyuni M., Hâmdo-Sato N., Imada C., Watanabe E. (2004), Effect of culture conditions on lactic acid production of Tetragenococcus species, Journal Appl Microbiol, 96(6), 1215–21.
  8. Huỳnh Ngọc Thanh Tâm, Phan Thị Thu Sương và Lê Thị Hồng Diệp (2019), Phân lập và tuyển chọn dòng vi khuẩn Lactobacillus có tiềm năng probiotic từ cây môn ngọt (Colocasia esculenta (L.) Schott), Tạp chí khoa học Trường Đại học Cần Thơ, 55(1), 15–23.
  9. Kos B., Suskovic M. J., Vukovic S., Simpraga M., Frece J. (2003), Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92, Journal of Applied Microbiology, 94, 981–987.
  10. Klaenhammer T. R. (1987), Plasmid-directed mechanisms for bacteriophage defense in lactic streptococci, FEMS Microbiol. Rev., 46, 313–325.
  11. Ngô Thị Phương Dung, Huỳnh Thị Yến Ly và Huỳnh Xuân Phong (2011), Phân lập và tuyển chọn vi khuẩn lactic có khả năng sinh chất kháng khuẩn, Tạp chí khoa họcTrường Đại học Cần Thơ, 19(a), 176–184.
  12. Ponce A. G., Moreira M. R., Del C. E., Valle S. I. Roura. (2008), Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables, LWT Food Sci. Technol. (Campinas.), 41, 432–441.
  13. Udomsil N., Rodtong S., Tanasupawat S., Yongsawatdigul J. (2010), Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds, International Journal of Food Microbiology, 141, 186–194.
  14. Juste A., Lievens B., Frans I., Marsh T. L., Klinge berg M., Michiels C. W., Willems K. A. (2008), Geretic and physiological diversity of Tetragnococcus halophilus strains isolated from sugar anh salt rich environment, Microbilogy, 154, 2600–2610.
  15. Maragkoudakis P. A., Zoumpopouloua G., Miarisa C., Kalantzopoulosa G., Potb B., Tsakalidou E. (2006), Probiotic potential of Lactobacillus strains isolated from dairy products, International Dairy Journal, 16, 189–199.
  16. Boris S., Suarez J. E., Barbes C. (1997), Characterization of the aggregation promoting factor from Lactobacillus gasseri a vaginal isolate, J Appl Microbiol, 83(4), 413–420.
  17. Maria V. P. (2006), Molecular and physiological studies on the functionality of probiotic lactobacilli, Doctor thesis on Biochemistry, Karlsruhe University, Argentina.
  18. Đỗ Thị Bích Thủy, Nguyễn Thị Diễm Hương (2012), Xác định và khảo sát một số tính chất có lợi của chủng Lactobacillus fermentum DC1 phân lập từ sản phẩm dưa cải Huế, Tạp chí khoa học, Đại học Huế , 71(2), 175–185.