Browsing by Subject Lactic acid bacteria (LAB)

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  • Chị Uyển 3. agr1-7-1-013.pdf.jpg
  • Article


  • Authors: Nguyễn, Thị Anh Đào; Lưu, Thị Thanh Huế; Hoàng, Văn Thái; Nguyễn, Huỳnh Minh Quyên; Nguyễn, Quỳnh Uyển (2018-06)

  • Lactic acid bacteria (LAB) have been applied in many fields like food industry, pharmacy and medicine due to their valuable properties such as the ability to secret some bioactive compounds including organic acids, exopolysaccharides and bacteriocins. In this study, the identification and the nucleotide sequences of plnA and plnEF genes of a LAB strain isolated from the fermented tofu “chao” in Hue province (Vietnam) were studied. In particular, the strain was identified as Lactobacillus plantarum and the sequences of the plnA and plnEF genes were 95% and 98% identical to those of L. plantarum subsp. plantarum strain E1 on the GenBank, respectively

  • Chi Uyen 1. 20180927 0974-7435-14-172.pdf.jpg
  • Article


  • Authors: Nguyễn, Quỳnh Uyển; Đồng, Thị Hoàng Anh; Nguyễn, Thị Mỹ Lệ (2018-09)

  • Lactic Acid Bacteria (LAB) and bacteriocins have been applied in many fields in our life. Among LAB, Lactobacillus plantarum plays some essential roles such as starter cultures or probiotics. In this study, bacteriocin synthesized by the strain L. plantarum UL485 isolated from the fermented “Chao” of Hue province in Vietnam was partly characterized. In addition, cold shock protein (Csp) in the strain and the survival of the bacteria with temperature down-shift after freezing were primarily studied. In particular, the effects of pH and temperature on the bacteriocin, containing in the culture supernatant of the strain were evaluated. The bacteriocin was also partly purified via ca...

  • document(25).pdf.jpg
  • Article


  • Authors: Hoang, Thu Ha; Luu, Thi Thanh Hue; Nguyen, Huynh Minh Quyên; Nguyen, Van Loi; Nguyen, Quang Huy; Nguyen, Quynh Uyen (2016)

  • Lactic acid bacteria (LAB) and bacteriocins are of great interest to scientists due to their valuable properties. Therefore, LAB and bacteriocins have been applied in many fields such as food industry, pharmacy and medicine. In this study, one LAB strain, isolated from the fermented meat of Phu Tho province,Vietnam was studied. Some primary characteristics of the LAB strain, including morphology and classification as well as the bacteriocins synthesized by this strain were investigated. In particular, the bacteriocins were primarily evaluated for their activity unit (AU) and the effects of temperature and pH on the activities were examined as well. In addition, the bacteriocins were p...

Browsing by Subject Lactic acid bacteria (LAB)

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 3 of 3
  • Chị Uyển 3. agr1-7-1-013.pdf.jpg
  • Article


  • Authors: Nguyễn, Thị Anh Đào; Lưu, Thị Thanh Huế; Hoàng, Văn Thái; Nguyễn, Huỳnh Minh Quyên; Nguyễn, Quỳnh Uyển (2018-06)

  • Lactic acid bacteria (LAB) have been applied in many fields like food industry, pharmacy and medicine due to their valuable properties such as the ability to secret some bioactive compounds including organic acids, exopolysaccharides and bacteriocins. In this study, the identification and the nucleotide sequences of plnA and plnEF genes of a LAB strain isolated from the fermented tofu “chao” in Hue province (Vietnam) were studied. In particular, the strain was identified as Lactobacillus plantarum and the sequences of the plnA and plnEF genes were 95% and 98% identical to those of L. plantarum subsp. plantarum strain E1 on the GenBank, respectively

  • Chi Uyen 1. 20180927 0974-7435-14-172.pdf.jpg
  • Article


  • Authors: Nguyễn, Quỳnh Uyển; Đồng, Thị Hoàng Anh; Nguyễn, Thị Mỹ Lệ (2018-09)

  • Lactic Acid Bacteria (LAB) and bacteriocins have been applied in many fields in our life. Among LAB, Lactobacillus plantarum plays some essential roles such as starter cultures or probiotics. In this study, bacteriocin synthesized by the strain L. plantarum UL485 isolated from the fermented “Chao” of Hue province in Vietnam was partly characterized. In addition, cold shock protein (Csp) in the strain and the survival of the bacteria with temperature down-shift after freezing were primarily studied. In particular, the effects of pH and temperature on the bacteriocin, containing in the culture supernatant of the strain were evaluated. The bacteriocin was also partly purified via ca...

  • document(25).pdf.jpg
  • Article


  • Authors: Hoang, Thu Ha; Luu, Thi Thanh Hue; Nguyen, Huynh Minh Quyên; Nguyen, Van Loi; Nguyen, Quang Huy; Nguyen, Quynh Uyen (2016)

  • Lactic acid bacteria (LAB) and bacteriocins are of great interest to scientists due to their valuable properties. Therefore, LAB and bacteriocins have been applied in many fields such as food industry, pharmacy and medicine. In this study, one LAB strain, isolated from the fermented meat of Phu Tho province,Vietnam was studied. Some primary characteristics of the LAB strain, including morphology and classification as well as the bacteriocins synthesized by this strain were investigated. In particular, the bacteriocins were primarily evaluated for their activity unit (AU) and the effects of temperature and pH on the activities were examined as well. In addition, the bacteriocins were p...