Bìa tạp chí


Collection of phenyllactic acid from a strain of Lactobacillus sp. and application in agricultural products preservation

Published 01/28/2021

Article Details

How to Cite
Vu Kim Dung, Nguyen Nhu Ngoc, Le Sy Dung, Vu Thi Ngoc Hien. "Collection of phenyllactic acid from a strain of Lactobacillus sp. and application in agricultural products preservation". Vietnam Journal of Food Control. vol. 4, no. 1, pp. 22-33, 2021

Main Article Content


Phenyllactic acid (PLA) is a biological compound from microorganisms. PLA is capable of inhibiting the growth and development of some pathogen organisms such as gram-negative, gram-positive, yeast-like, and mold. This paper shows the results of studying the isolation and selection of Lactobacillus sp. MX3.2, which is capable of producing a high amount of phenyllactic acid (1.98 g/L) from sour vegetables. The PLA obtained from fermentation broth of Lactobacillus sp. MX3.2 has been tested to some strains like Aspergillus niger, Aspergillus flavus, and Aspergillus oryzae at concentrations of 40 - 50 g/L, and E. coli, Salmonella enterica, and Shigela flexneri at concentrations of 20 - 30 g/L. The results showed that almost all these strains were inhibited. Besides, the obtained PLA also showed high effectiveness in protecting some agricultural products from pathogens. Mango and chilli, which were treated with 2% PLA and CaCl2 1% for two minutes after 28 days of storage, retained freshness, tastiness, and good sensory quality longer than 14 days without treatment.


Lactobacillus, phenyllactic acid, protect, selection


[1]. Võ Thị Phương Nhung, Đỗ Thị Thúy Hằng và Võ Thị Hải Hiền, "Xuất khẩu rau quả Việt Nam - thực trạng và giải pháp", Tạp chí Khoa học và Công nghệ Lâm Nghiệp, số 20/10/2017, tr. 160-168, 2017.
[2]. S. S. Chaudhari and D.V. Gokhale, "Phenyllactic acid: A potential antimicrobial compound in lactic acid bacteria", Journal of Bacteriology & Mycology: Open Access, vol. 2, no. 5, pp. 121-125, 2016.
[3]. P. Lavermicocca, F. Valerio and A. Visconti, "Antifungal activity of phenyllactic acid against molds isolated from bakery products", Applied and Environmental Microbiology, vol. 69, no. 1, pp. 634-640, 2003.
[4]. I. Ohhiral, S. Kuwaki, H. Morita, T. Suzuki, S. Tomita, S. Hisamatsu, S. Sonoki and S. Shinoda, "Identification of 3-Phenyllactic acid as a possible antibacterial substance produced by Enterococcus faecalis TH 10", Biocontrol Science, vol. 9, no. 3, pp. 77-81, 2004.
[5]. Bùi Kim Thuý và Nguyễn Duy Lâm, "Nghiên cứu sản xuất axít phenyllactic bằng phương pháp lên men và ứng dụng trong bảo quản dứa cắt và cam", Tạp chí Khoa học và Công nghệ, Tập 51, số 6A, tr. 283-288, 2013.
[6]. Nguyễn Thị Minh Hằng và Nguyễn Minh Thư, "Phân lập và tuyển chọn một số chủng vi khuẩn Lactic có khả năng sinh tổng hợp amylase và bacteriocin", Tạp chí Khoa học và Công nghệ Lâm nghiệp, tập 3, số 1, tr. 3-10, 2013.
[7]. M. V. Arasu, M. W. Jung, S. Ilavenil, M. Jane, D-H. Kim, K-D. Lee, H-S. Park, T-Y. Hur, G-J. Choi, Y-C. Lim, N. A. Al-Dhabi and K-C. Choi, "Isolation and characterization of antifungal compound from Lactobacillus plantarum KCC-10 from forage silage with potential beneficial properties", Journal of Applied Microbiology, vol. 115, no. 5, pp. 1172-1185, 2013.
[8]. J. Magnusson and J. Schnurer, "Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound", Applied and Environmental Microbiology, vol. 67, no.1, pp. 1-5, 2001.
[9]. J. Magnusson, K. Strom, S. Roos, J. Sjogren and J. Schnurer, "Broad and complex antifungal activity among environmental isolates of lactic acid bacteria", Fems Microbiology Letters, vol. 219, no. 1, pp. 129-135, 2003.
[10]. J. A. Yoo, Y. M. Lim and M. H. Yoon, "Production and antifungal effect of 3-phenyllactic acid (PLA) by lactic acid bacteria", Journal of Applied Biological Chemistry, vol. 59, no. 3, pp. 173-178, 2016.
[11]. W. Mu, S. Yu, L. Zhu, T. Zhang and B. Jiang, "Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound", Applied Microbiology and Biotechnology, vol. 95, no. 5, pp. 1155-1163, 2012.
[12]. D. S. Joshi, M. S. Singhvi, J. M. Khire and D. V. Gokhale, "Strain improvement of Lactobacillus lactis NCIM 2368 for D-lactic acid production", Biotechnology Letters, vol. 32, no. 4, pp. 517-520, 2010.
[13]. Huỳnh Ngọc Tâm, Trần Thanh Trúc, Nguyễn Văn Mười và Hà Thanh Toàn, "Phân lập và tuyển chọn dòng vi khuẩn lactic có khả năng kháng khuẩn từ dưa lê non (Cucumis melo L.) muối chua", Tạp chı́ Khoa học Trường Đai học Cần Thơ, tập 1, tr. 18-24, 2016.
[14]. X. F. Li, B. Jiang and B. Pan, "Biotransformation of phenylpyruvic acid to phenyllactic acid by growing and resting cells of a Lactobacillus sp.", Biotechnology Letters, vol. 29, no. 4, pp. 593-597, 2007.
[15]. M. Kamata, R. Toyomasu, D. Suzuki and T. Tanaka, "D-phenylactic acid production by Brevibacterium or Corynebacterium", Patent JP, 86108396, 1986.
[16]. H. J. D. Lalel and Z. Singh, "Controlled atmosphere storage of “Delta R2E2” mangoes fruit affects production of aroma volatile compounds", The Journal of Horticultural Science and Biotechnology, vol. 81, no. 3, pp. 449-457, 2006.
[17]. D. Rico, A. B. Martin-Diana, J. M. Barat and C. Barry-Ryan, "Extending and measuring the quality of fresh cut fruits and vegetables: A review", Trends in Food Science & Technology, vol.18, no. 7, pp. 373-386, 2002.
[18]. S. Mitera, E. A. Baldwin and Mango In, Post harvest physiology and storage of tropical and sub tropical fruit, S. Mitra, CABI, West Bangal: India, 2005.