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Characterization of Lactic Acid Bacteria Isolates from Pickled Tea Leaves (La-phet)
https://meral.edu.mm/records/9458
https://meral.edu.mm/records/94583a961448-fae3-467e-8646-6959cdf8ad2f
7912d2c1-3d6f-4e93-97bc-4e2190b83589
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Journal article | ||||||
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Publication | ||||||
Title | ||||||
Title | Characterization of Lactic Acid Bacteria Isolates from Pickled Tea Leaves (La-phet) | |||||
Language | en | |||||
Publication date | 2022-12-31 | |||||
Authors | ||||||
Aye Chan Thu | ||||||
Aye Aye Khaing | ||||||
Description | ||||||
Abstract In the present study, lactic acid bacteria (LAB) were isolated from commercial pickled tea leaves (La-phet). Isolation of lactic acid bacteria was carried out by selective MRS agar incorporated with 1%CaCO3. The morphology, gram staining nature, biochemical reactions, carbohydrate and sugar fermentation patterns and physiological characteristics (NaCl, phenol, pH, temperature tolerances) were employed to identify the lactic acid bacteria isolates. Nine isolates were identified as LAB: two isolates (22.22%) having rod shape consisted of Lactobacillus plantarum and Lactobacillus acidophilus; and seven isolates (77.78%) with cocci shape cells consisted of Leuconostoc mesenteroides, Pediococcus sp. and Streptococcus sp. Hence, some beneficial LAB isolates were recorded in La-phet. |
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Keywords | ||||||
pickled tea leaves (La-phet), lactic acid bacteria (LAB), identification | ||||||
Journal articles | ||||||
2022 | ||||||
University of Yangon Research Journal 2022 | ||||||
385-394 | ||||||
Vol. 11, No.2 |