• Thuoc Van Doan Hanoi National University of Education https://orcid.org/0000-0002-5560-9927
  • Pham Thi Huong Faculty of Biology, Hanoi National University of Education
  • Tran Huu Phong Faculty of Biology, Hanoi National University of Education




Fermented mustard green, lactic acid, Lactobacillus


In the present study, a lactic acid producing bacterium was isolated and screened from fermented mustard green. The selected bacterial strain (V156) was classified into genus Lactobacillus. High lactic acid concentration of 101.6 g/L and productivity of 2.82 g/L/h were efficiently achieved by Lactobacillus sp. V156 after 36 h of cultivation in fed-batch fermentation using ammonium hydroxide as the neutralizing agent. The production of high lactic acid in short cultivation time demonstrates that Lactobacillus sp. V156 is a promising strain for L-lactic acid production


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Author Biography

Thuoc Van Doan, Hanoi National University of Education

Biotechnology, Microbiology


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How to Cite

Doan, T. V., Huong, P. T., & Phong, T. H. . (2021). HIGH LACTIC ACID PRODUCTION BY Lactobacillus sp. V156 ISOLATED FROM VIETNAMESE FERMENTED MUSTARD GREEN. Vietnam Journal of Science and Technology, 59(6). https://doi.org/10.15625/2525-2518/59/6/15607



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