COLLECTION AND STUDY OF SOME LACTIC ACID BACTERIA CHARACTERISTIC. PRELIMINARY APPLICATIONS TO LACTIC ACID FERMENTING OF SALTED Volvaria esculanta, Pleurotus sp., Piscum sativum var. arvense L.

Abstract

Collected lactic acid producing bacteria from the traditional food samples (as yaourt, ..). There are 10 strains; we get 2 strains having the highest lactic acid concentration on MRS: 1.767% as Lactobacillus sp. (chủng Li), 1.513% as Lactobacillus sp2. (chủng L). Inoculating the bacteria on the medium contains extract of chicken-pea liquid, saccharose as source carbonhydrat at room temperature in 20 hours. Using the broth culture lonely strain and mixed strain to lactic acid ferment of salted Volvaris esculanta. By organoleptic, we found the best quality product when using the mixed strains. It have mild flavor, cracky, appetite at third day and it is also kept the relish of the fresh mushrom. The best conditions to ferment are: using the mixed strains LiL2 at ratio 1%; pH=7; t°= 25°C; 0.04% natri benzoat. Using the best conditions to lactic acid fermentation of salted Plerotus sp., Piscum sativum var. arvense L.. The products are appetite at sixth day; and at third or fourth day respectively, rarely addle.