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Published: April 30,2025Isolation and Characterization of Lactic Acid Bacteria in Four Different Kinds of Fermented Vegetables Sold in the Markets
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1. Department of Chemical Engineering and Food Technology, Institute of Technology of Cambodia, Russian Ferderation Blvd., P.O. Box 86, Phnom Penh, Cambodia
Academic Editor:
Received: June 01,2014 / Revised: / Accepted: June 08,2014 / Available online: June 27,2014
In Cambodia, the fermentation of different kinds of vegetables such as cucumber, Cambodian melon, green mustard and cabbage uses spontaneous fermentation process by which sugars are converted into lactic acid by lactic acid bacteria (LAB) naturally present on the skin of vegetables.Eventhough LAB were used, the type of LAB might be different for each vegetable. The types of LAB in these fermented vegetables have not yet been investigated so far. Therefore, the objective of this study was to isolate LAB in four different kinds of fermented vegetables sold in Cambodian markets and then to identify the isolated LAB by sequencing. Prior to sequencing, polymerase chain reaction and restriction fragment length polymorphism were first conducted to amplify the target DNA and grouping the bacteria into different groups, respectively. Among 16 groups of LAB, 15 were identified to be Lactobacillus and another one was Pediococcus. They were Gram-postive and catatase-negative. In addition, different kinds of LABwere found in each fermented vegetable.