Aims: The aim of this study was to screen lactic acid bacteria (LAB) isolates from fermented Sumbawa mare‘s milk that meet the requirements as starter cultures, and to evaluate the effect of the selected starter culture in improving the organoleptic quality of mare‘s milk fermentation. Methodology and results: The LAB isolates (13 isolates) derived from naturally fermented Sumbawa mare‘s milk were firstly screened for acidification activity. Afterwards, the selected isolates were evaluated for the starter culture criteria such as technological properties (proteolytic test, lipolytic test, and exopolysaccharide production), food safety test (hemolytic test and antibiotic sensitivity test), antimicrobial activity test. The selected culture (SC) together with yogurt starter cultures (YC) and combination between the selected isolate and a mixture of both (MC) were used to ferment fresh mare’s milk. Six LAB isolates (DB7, BC10, DC4, BC9, DC10, and BC7) were obtained from the acidification screening. Isolate BC10 was the most potential isolate as starter culture due to its ability in terms of acidification and proteolytic activity, lack of lipolytic activity, no indication of pathogenic potency, as well as able to inhibit the growth of Escherichia coli ATCC 25922. However, this isolate was resistant to antibiotics kanamycin, trimethoprim, and cinoxacin. The isolate BC10 presented 99.99% sequence similarity with respect to Lactobacillus plantarum. Conclusion, significance and impact of study The selected starter culture (isolate BC10) was able to improve the organoleptic quality of fermented mare‘s milk especially aroma compared to the other starter cultures. Therefore, L. plantarum BC10 is a potential isolate to be used as starter culture for mare’s milk fermentation.
Lactobacillales--isolation & ; purification

Aims: To isolate and characterize the lactic acid bacteria (LAB) strains from the “mam chua ca ro” (sour fermented fish) in the South of Vietnam and investigate their potential anti-bacterial properties. Methodology and results: Four LAB strains (MCR1, MCR2, MCR3 and MCR4) were isolated from the "mam chua ca ro" product and their anti-bacterial activity was determined using the spot assay and the paper disc diffusion method. The isolated LABs can inhibit Escherichia coli ATCC 25922, Staphyloccocus aureus ATCC 25923 and Vibrio parahaemolyticus BV016 and produce bacteriocin to control the growth of E. coli ATCC 25922 and S. aureus ATCC 25923, except V. parahaemolyticus. MCR2 was chosen to sequence 16S rRNA of Pediococcus acidilactic. Conclusion, significance and impact of study On the basis of their prominent anti-pathogenic bacteria activity, LAB strains isolated from Vietnamese sour-fermented fish products were verified as prospective probiotics.
Lactobacillales--isolation & ; purification ; Pediococcus acidilactici

Aims: The menace of antibiotic resistance has led to the search for alternatives, which in turn has diverted the attention to bacteriocins, antimicrobial peptides (AMPs) produced by bacteria for their bactericidal properties. The aim of our study was to isolate and partially purify bacteriocin from lactic acid bacteria (LAB) and comparing its antimicrobial activity with antibiotics. Methodology and results: Among 38 LAB screened using agar spot assay, LAB 28D1 showed the highest antimicrobial activity against the test bacterial strains. The proteinaceous nature of the antimicrobial compound extracted from LAB 28D1 was confirmed by its inactivation after treatment with proteolytic enzymes. The crude bacteriocin was found to be stable over a wide range of temperatures (60-100 °C) and pH (4-9). The bacteriocin was partially purified by ammonium sulfate precipitation (ASP) and the activity units were 204,800 AU/mL. The total protein and the specific activity of partially purified bacteriocin were found to be 24.585 mg and 124,954.24 AU/mg respectively. The molecular weight of partially purified bacteriocin was determined to be 8.5 kDa approximately. The efficacy of the partially purified bacteriocin against indicator bacterial strains was compared with antibiotics by the disc diffusion method and minimum inhibitory concentration (MIC). According to our study, the hospital waste isolate Enterococcus spp. was found to be multidrug-resistant (MDR) but sensitive to bacteriocin from LAB (MIC 0.06 ± 0 µg/mL). Conclusion, significance and impact of the study Bacteriocin from LAB has potential in combating MDR enterococcal infections.
Bacteriocins--isolation & ; purification ; Lactobacillales ; Drug Resistance, Microbial

Antimicrobial Cationic Peptides ; metabolism ; Fermentation ; Food Microbiology ; India ; Lactobacillales ; isolation & purification ; metabolism ; Microbial Sensitivity Tests ; Vegetables ; microbiology