出版社：National Nutrition and Food Technology Research Institute
摘要：Background and Objective: Lactobacillus farciminis is an obligate homofermentative bacterial species in fermented foods. Although other species such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus rhamnosus in Lactobacillus genus have been well characterized, probiotic characteristics of Lactobacillus farciminis still need to investigate. Thus, the objective of this study was to investigate probiotic characteristics and antibacterial activity of Lactobacillus farciminis HN11 isolated from Solanum macrocarpon sauces in Hue city, Vietnam. Material and Methods: Lactobacillus farciminis HN11 was cultured in Rogosa and Sharpe media and antibacterial activity of the free-cell suspension was assessed against Escherichia coli, Vibrio parahaemolyticus K5, Vibrio parahaemolyticus KS-02, Vibrio owensii KS-05, Vibrio alginolyticus KS-08, Vibrio alginolyticus A1-1 and Staphylococcus aureus using agar well diffusion method. Various probiotic characteristics of the isolate including antibacterial and antioxidant activities, autoaggregation and coaggregation were assessed. Furthermore, hemolytic and amino-acid dercarboxylase activities were assessed for biosafety assessment. The strain abilities to resist sodium chloride and bile salts were assessed as well. Results and Conclusion: Lactobacillus farciminis HN11 exhibited significant resistance to NaCl and bile salts. The strain expressed high coaggregation abilities for Escherichia coli, significant autoaggregation abilities and antibacterial activities against Vibrio spp. and Escherichia coli. Antioxidant assessment showed that Lactobacillus farciminis HN11 contained high antioxidant activities. This strain was negative for hemolytic and amino-acid dercarboxylase activities. Moreover, ampicillin and chloramphenicol inhibited growth of Lactobacillus farciminis HN11. This study assessed characteristics of Lactobacillus farciminis HN11 and showed its great potentials as a probiotic in fermented foods, enhancing antioxidant and decreasing harmful foodborne bacteria. Although, encapsulation of the strain within acid resistance materials is suggested to better protect it against high-acid contents of the stomach. Conflict of interest: The authors declare no conflict of interest.
