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Ngày duyệt đăng: 29-10-2025
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ĐÁNH GIÁ HOẠT TÍNH PREBIOTIC CỦA CHIẾT XUẤT TỎI BỞI VI KHUẨN Lactobacillus plantarum CMT1
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Phan Thị Cẩm Tú (*)
1
Từ khóa
Chất chiết tỏi, Lactobacillus plantarum, prebiotic, enzyme ngoại bào
Tóm tắt
Nghiên cứu này nhằm đánh giá khả năng sử dụng chất chiết tỏi và tăng trưởng của lợi khuẩn Lactobacillus plantarum CMT1 khi bổ sung prebiotic từ chiết xuất tỏi như là nguồn carbon trong điều kiện phòng thí nghiệm. Nghiên cứu bao gồm 5 thí nghiệm: (1) đánh giá khả năng sử dụng prebiotic; (2) đánh giá sự tăng trưởng của vi khuẩn L. plantarum CMT1 trong môi trường có bổ sung chất chiết tỏi; (3) đánh giá khả năng ức chế vi khuẩn gây bệnh cho tôm; (4) đánh giá chỉ số prebiotic của chiết xuất tỏi và (5) xác định khả năng tiết enzyme ngoại bào của vi khuẩn L. plantarum CMT1 khi nuôi trong môi trường có bổ sung chiết xuất tỏi. Kết quả thí nghiệm cho thấy lợi khuẩn Lactobacillus plantarum CMT1 có thể sử dụng chiết xuất tỏi như là nguồn carbon trong quá trình lên men lactic. Sau 48 giờ nuôi cấy, sự phát triển của lợi khuẩn L. plantarum CMT1 trong môi trường có bổ sung chất chiết tỏi khác biệt có ý nghĩa so với nghiệm thức đối chứng. Ngoài ra, việc bổ sung chất chiết tỏi làm tăng cường hoạt động enzyme amylase, protease và leu-aminopeptidase so với nghiệm thức đối chứng. Kết quả nghiên cứu cho thấy bổ sung 1% chất chiết xuất tỏi kích thích sự phát triển của lợi khuẩn L. plantarum CMT1 và ức chế sự phát triển của vi khuẩn Vibrio parahaemolyticus và Vibrio harveyi.
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