STUDY ON SELECTION AND CLASSIFICATION GOOD BACTERIA STRAIN FOR FERMENTATION LACTIC FROM Rhodomyrtus tomentosa
Keywords:Medium of fermentation, Rhodomyrtus tomentosa, Lactobacillus plantarum, Lactic
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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