Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam
2010
Nguyen, H. | Elegado, F. | Librojo-Basilio, N. | Mabesa, R. | Dizon, E.
Nem chua is a traditional lactic acid fermented meat of Vietnam that is consumed raw. During fermentation, the number of acid-producing bacteria increased significantly and by the final day (4ᵗʰ), it had reached approximately 8.4 log cfu/g, contributing to 94% of the total microbiota of the product. Out of 85 isolates obtained from the product, only 44 were confirmed Gram-positive and catalase-negative. These putative LAB isolates were purified and screened for antimicrobial and proteolytic activity. None of the isolates showed bacteriocin activity using the 'spot-on lawn' method, but showed antimicrobial activity against Lactobacillus sakei and Enterococcus faecium using deferred assay. Four isolates showed good proteolytic activities at pH 7.0. These isolates were identified as Lactobacillus plantarum using an API 50 CHL i.d. kit. Sequencing of the partial 16S rRNA gene amplified by primers 1101F (5'-AACGAGCGCAACCC-3') and 1407R (5'-GACGGGCGGTGTGTAC-3') showed 98% homology to Lactobacillus plantarum WCFS1.
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