Bìa tạp chí

 

009bet

Research for the yeast inhibiting ability of sorbic acid and cycloheximide applied to the quantitative analysis of Lactobacillus spp.

Truong Huynh Anh Vu Nguyen Hoang Khue Tu Luong Son Tung Huynh Yen Ha Chu Van Hai
Received: 17 Aug 2022
Revised: 09 Sep 2022
Accepted: 09 Sep 2022
Published: 05 Oct 2022

Article Details

How to Cite
Truong Huynh Anh Vu, Nguyen Hoang Khue Tu, Luong Son Tung, Huynh Yen Ha, Chu Van Hai. "Research for the yeast inhibiting ability of sorbic acid and cycloheximide applied to the quantitative analysis of Lactobacillus spp.". Vietnam Journal of Food Control. vol. 5, no. 3, pp. 349-360, 2022
PP
349-360
Counter
456

Main Article Content

Abstract

The ability of sorbic acid and cycloheximide to inhibit yeast was investigated on nine yeast strains isolated from different sources. Sorbic acid was added to MRS agar at two concentrations 0.01 g/L (TCVN 5522:1991) and 1.4 g/L (TCVN 7906:2008). The results showed, at both concentrations; the inhibitory effect of sorbic acid on yeast strains was weak. In contrast, the survey results of MRS agar supplemented with cycloheximide with concentration ranges of 0.02; 0.04; 0.06; 0.08; and 0.10 g/L were inhibited yeast strains. The performance testing of MRS agar supplemented with 0.05 g/L of cycloheximide tested with productivity ratio (0.7 ≤ PR ≤ 1.4) and selectivity factor (SF ≥ 2) according to ISO 11133. Therefore, we determined ability to inhibit yeast from cycloheximide was higher than sorbic acid and suggested using MRS agar-supplemented cycloheximide with 0.05 g/L, pH 6.2 (after autoclaving) to establish the quantitative analysis of Lactobacillus spp. by the pouring plate technique, incubated at 37oC ± 1oC for 72 ± 3 hours. In addition, the research results contribute to improving the quantitative analysis of Lactobacillus spp. in order to ensuring the validity of results and providing scientific evidence for decisions on management of effective probiotic quality in Ho Chi Minh City, Vietnam.

Keywords:

Cycloheximide, Lactobacillus spp., probiotic, Saccharomyces spp., yeast.

References

[1]. P. Markowiak and K. Śliżewska, “Effects of probiotics, prebiotics, and synbiotics on human health,” Nutrients, vol 9, no. 9, pp. 1021, 2017.
[2]. M. Bermudez-Brito, J. Plaza-Díaz, S. Muñoz-Quezada, C. Gómez-Llorente, A.Gil, "Probiotic mechanisms of action," Annals of Nutrition and Metabolism, vol 61, no. 2, pp. 160-174, 2012.
[3]. C. Muyanja, J. Narvhus, J. Treimo, T. Langsrud, “Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage,” International Journal of Food Microbiology, vol 80, pp. 201-210, 2003.
[4]. TCVN 5522:1991, “Lactobacillus Food products − Method for enumeration of Lactobacillus bacteria”.
[5]. Nguyen Lan Dung et, al., “Some research methods of microbiology”, Hanoi: Science and Technics Publishing House, Vol. 2, 1976.
[6]. NF EN 15789:2009, Animal feeding stuffs - Isolation and enumeration of yeast probiotic strains.
[7]. ISO 15214:1998, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria - Colony count technique at 30°C.
[8]. ISO 11133:2014, Microbiology of food, animal feed and water - Preparation, production, storage and performance testing of culture media
[9]. A. Bell, L. Etchells, and F. Borg, “Influence of sorbic acid on the growth of certain species of bacteria, yeasts, and filamentous fungi,” Journal of Bacteriology, vol. 77, no. 5, pp. 573-580, 1958.
[10]. S. López and B. Mayo, “Identification and characterization of homofermentative mesphilic Lactobacillus strains isolated from artisan starter-free cheeses,” Applied Microbiology, vol. 25, pp. 233-238, 1997.
[11]. M. Corbo, M. Albenzio, M. De Angelis, A. Sevi, and M. Gobbetti, “Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria,” Journal of Dairy Science, vol. 84, pp.551-561, 2001.

 Submit