Nguyen Nguyen Hong Khoi, Giang Bach Long, Truc Tran Thanh
Institute of Food and Biotechnology, Can Tho University, Can Tho 900000, Vietnam.
Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam.
Foods. 2023 Oct 17;12(20):3810. doi: 10.3390/foods12203810.
The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics isolated from pickled Vietnamese cabbage with some commercial strains of probiotics available on the Vietnamese market. The results showed that two strains ( and ) isolated from pickled Vietnamese cabbage and three commercial strains of probiotics (, , ) all showed probiotic properties. Probiotic properties were evaluated through the ability to survive in low pH, pepsin, pancreatin, and bile salt media, the hydrophobicity of the bacteria, the antibiotic resistance, and the resistance to pathogenic bacteria. The isolated strain had fewer probiotic properties than but more than the two commercial strains and , and the isolated showed the fewest probiotic properties of the five strains.
天然存在的乳酸菌可从各种来源分离得到。用腌制的（L.）Czern. et Coss.来分离乳酸菌（LAB）。本研究旨在比较从越南泡菜中分离出的益生菌与越南市场上一些市售益生菌菌株的益生菌特性。结果表明，从越南泡菜中分离出的两株菌株（和）以及三株市售益生菌菌株（、、）均表现出益生菌特性。通过在低pH值、胃蛋白酶、胰蛋白酶和胆盐培养基中的存活能力、细菌的疏水性、抗生素抗性以及对病原菌的抗性来评估益生菌特性。分离出的菌株的益生菌特性比少，但比两株市售菌株和多，而分离出的在这五株菌株中表现出的益生菌特性最少。
