IDENTIFICATION AND SOME BENEFIT PROPERTIES OF Lactobacillus farciminis NM6 ISOLATED FROM FISH SAUCE

Abstract

Lactic acid bacteria (LAB) have not only the capacity of transferring sugar to lactic acid but also benefit characteristics such as probiotic properties, halophilic ability, flavour creation in fish sauce fermentation. In this work, a LAB strain was isolated from fish sauce and identified using MADLI-TOF MS. This strain was closest to Latobacillus farciminis and named as Lb. farciminis NM6. Several benefit characteristics of this strain were also investigated. Lb. farciminis NM6 could grow in the medium containing NaCl with concentrations ranging from 10% to 25%. The potential probiotic function showed that this strain was promising. Lb. farciminis NM6 resisted low pH: the survival cells of this strain remained relatively high after 3 hours of incubation at pH 2 at 7.204 log CFU/mL. The autoaggregation ability was 75.02%, and the coaggregation with Staphylococcus aureus was 48.36%. The ability of adhesion to ethyl acetate was 67.45%. The clear zone with a diameter of 10–12 mm appeared in the inhibition test against Escherichia coli and Salmonella.