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

Vu Kim Dung Nguyen Nhu Ngoc Le Sy Dung Vu Thi Ngoc Hien
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


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