Determination of some probiotic properties of lactic acid bacteria strains isolated from traditional fermented vegetables

Abstract

This study was conducted to isolate, select, and assess the probiotic potential in vitro of lactic acid bacteria (LAB) from traditional fermented vegetables in Ha Noi City. A total of 100 LAB strains were isolated from 100 samples of Vietnamese pickled mustard green and salted egg-plant. Of which, 5 strains were selected for study on probiotic characteristics, these strains belonged to Pediococcus pentosaceus (2 strains), Pediococcus acidilactici (1 strain), and Lactobacillus plantarum (2 strains). All 5 isolates showed non-hemolytic activity but high toralence with low pH and bile salt. Besides, they also exhibited antagonistic activity against S. typhimurium, E. coli K88, S. aureus, and C. perfringens. These results indicate that 5 isolated LAB can be used for producing probiotics.