Selection and identification of antibacterial and GABA-producing lactic acid bacteria from Vietnamese fermented meat

Abstract This study aimed to screen the lactic acid bacteria (LAB) strain that has high potential in gamma-aminobutyric (GABA) production and antibacterial properties, which could be applied Vietnamese fermented meat ( Nem chua ) fermentation. These bacterial strains were isolated from commercial products stored laboratory. GABA synthesized 18 of LAB MRS media adding 3% MSG was qualitative quantitative analyzed through thin layer chromatography (TLC) its calibration curve equation, then activity also tested by acidic titration method, well diffusion respectively. The results showed all with a concentration 1.323 - 1.582 mg/mL; however, eight recorded higher potential, including VL1, XP1, TP1, HC2, CP2, LV2, TX7, HK 162. inhibition zone Escherichia coli indicator 4.67 11.67 mm. Besides, they are capable yielding 18.00 19.35 g/L after seven days fermentation media. VL1 highest identified as Lactobacillus plantarum . suggested promising starter process.