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- Title
Vietnamese traditional fermented foods as a source of novel probiotic bacteria.
- Authors
Ho, P.-H.; Adams, M. C.
- Abstract
Background -- The bacteria of traditional fermented foods are what created the concept of probiotics. Most western countries, however, now produce these foods by specific starter cultures not selected for health promotion, but rather for their ability to fulfill commercial production criterion. These products no longer necessarily contain beneficial bacteria. In many Asian countries the art of fermentation using indigenous bacteria is still common, and therefore it is proposed that these foods may contain novel bacteria that have probiotic potential. Objective -- This study examined naturally fermented Vietnamese foods for bacteria that survive in vitro simulated gastrointestinal conditions, the first step in identifying potential probiotic bacteria. Design -- Vietnamese fermented foods derived from 7 different produce were examined: mustard leaves, brinjals, onions, cabbages, taro stems, radish leaves and meat. For each sample, 1 g of food was resuspended in 10 mL of MRS broth, prior to consecutive exposure to acidic MRS broth (pH 2.5) and MRS broth containing 1% bile salts. After exposure, the samples were plated onto MRS agar. Isolates were tested for survival in in vitro simulated gastric juice at pH 2.0; 2.5 and 3.0, and simulated small intestinal juices with or without 0.3% bile salts at pH 8.0. Tolerant strains were observed morphologically and were identified using their carbohydrate fermentation patterns. Outcomes -- Eleven strains out of 57 isolates from Vietnamese fermented foods showed potential probiotic characteristics. Among them five strains of Lactobacillus plantarum, three of Lactobacillus fermentum, two of Lactobacillus acidophilus and one of Lactobacillus brevis were identified. Conclusion -- Naturally fermented foods may contain an abundant array of potential probiotic bacteria. Careful selection of these bacteria will provide an opportunity to develop foods that not only fulfill the commercial requirements, but also give the food functionally. This study has demonstrated that in traditional Vietnamese fermented foods, there exist bacteria that survive in vitro gastrointestinal simulated conditions, the first step in identification of novel probiotics. How these bacteria can impact clinically on the consumer needs to be further investigated.
- Subjects
PROBIOTICS; FERMENTED foods; VIETNAMESE cooking; MICROORGANISMS; DIETARY supplements
- Publication
Asia Pacific Journal of Clinical Nutrition, 2005, Vol 14, pS93
- ISSN
0964-7058
- Publication type
Article