STUDY ON SELECTION AND CLASSIFICATION GOOD BACTERIA STRAIN FOR FERMENTATION LACTIC FROM Rhodomyrtus tomentosa

Authors

  • Hoang Thi Le Thuong Tan Trao University, Vietnam
  • Tran Thi Thanh Van Tan Trao University, Vietnam
  • Ma A Sim Tan Trao University, Vietnam

DOI:

https://doi.org/10.51453/2354-1431/2021/559

Keywords:

Medium of fermentation, Rhodomyrtus tomentosa, Lactobacillus plantarum, Lactic

Abstract

Rhodomyrtus tomentosa trees are found in most villages in Con Lon commune, in addition to two common varieties, It is rarer. The area is about 3.5 hectares, each tree can harvest 5-20 kg of fruit/year. Locally Rhodomyrtus tomentosa fruit is mainly used to soak wine, eat fresh alongside products made from the fruit such as jam, siro, and wine. Rhodomyrtus tomentosa juice has high tannin and vitamin C content, which is of great significance in antibacterial activity. From the juice of naturally fermented Rhodomyrtus tomentosa fruit, five lactic acid strains with symbols from L1-L5 were isolated. Identification of strain L5 by 16S rDNA sequencing of the resulting strain Lactobacillus plantarum of genus Lactiplantibacillus, named strain: Lactobacillus plantarum L5.

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References

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Published

2021-09-06

How to Cite

Hoàng Thị, L. T., Trần Thị, T. V., & Ma A, S. (2021). STUDY ON SELECTION AND CLASSIFICATION GOOD BACTERIA STRAIN FOR FERMENTATION LACTIC FROM Rhodomyrtus tomentosa. SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, 7(22). https://doi.org/10.51453/2354-1431/2021/559

Issue

Vol. 7 No. 22 (2021)

Section

Natural Science and Technology

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