No abstract

Nine (9) Gram-positive bacteria, isolated from 8-day old fermenting durian (tempoyak) made in the Philippines were classified and subjected to phenotypic analyses. Based on morphological and biochemical characteristics, the lactic acid bacteria (LAB) isolates were identified as Lactobacillus plantarum, Lactobacillus sp, Weissella paramesenteroides and Pediococcus acidilactici. This is the first report for the presence of Weissella sp and Pediococcus sp in tempoyak. Live cells of LABs in tempoyak makes it a functional food and probably with potential as probiotic product.

No abstract

Nem chua is a traditional lactic acid fermented meat of Vietnam that is consumed raw. During fermentation, the number of acid-producing bacteria increased significantly and by the final day (4th), it had reached approximately 8.4 log cfu/g, contributing to 94% of the total microbiota of the product. Out of 85 isolates obtained from the product, only 44 were confirmed Gram-positive and catalase-negative. These putative LAB isolates were purified and screened for antimicrobial and proteolytic activity. None of the isolates showed bacteriocin activity using the 'spot-on lawn' method, but showed antimicrobial activity against Lactobacillus sakei and Enterococcus faecium using deferred assay. Four isolates showed good proteolytic activities at pH 7.0. These isolates were identified as Lactobacillus plantarum using an API 50 CHL i.d. kit. Sequencing of the partial 16S rRNA gene amplified by primers 1101F (5'-AACGAGCGCAACCC-3') and 1407R (5'-GACGGGCGGTGTGTAC-3') showed 98% homology to Lactobacillus plantarum WCFS1.