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- 저자 : Hoa Truong Thi (검색결과 3 건)
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Nguyen Kim Cuc Thi,Phuc Hung Truong,Hoa Truong Thi,Xuan Tuy Ho,Phu Van Nguyen 질병관리청 2024 Osong Public Health and Research Persptectives Vol.15 No.1
Objectives: Vibrio parahaemolyticus is a major foodborne pathogen in aquatic animals and a threat to human health worldwide. This study investigated the prevalence, antimicrobial resistance, antimicrobial resistance genes (ARGs), and biofilm formation of V. parahaemolyticus strains isolated from fish mariculture environments in Cat Ba Island, Vietnam.Methods: In total, 150 rearing water samples were collected from 10 fish mariculture farms in winter and summer. A polymerase chain reaction assay was used to identify V. parahaemolyticus, its virulence factors, and ARGs. The antimicrobial resistance patterns and biofilm formation ability of V. parahaemolyticus strains were investigated using the disk diffusion test and a microtiter plate-based crystal violet method, respectively.Results: Thirty-seven V. parahaemolyticus isolates were recovered from 150 samples. The frequencies of the tdh and trh genes among V. parahaemolyticus isolates were 8.1% and 21.6%, respectively. More than 90% of isolates were susceptible to ceftazidime, cefotaxime, and chloramphenicol, but over 72% were resistant to ampicillin, tetracycline, and erythromycin. Furthermore, 67.57% of isolates exhibited multidrug resistance. The presence of ARGs related to gentamicin (aac(3)-IV), tetracycline (tetA) and ciprofloxacin (qnrA) in V. parahaemolyticus isolates was identified. Conversely, no ARGs related to ampicillin or erythromycin resistance were detected. Biofilm formation capacity was detected in significantly more multidrug-resistant isolates (64.9%) than non-multidrug-resistant isolates (18.9%).Conclusion: Mariculture environments are a potential source of antibiotic-resistant V. parahaemolyticus and a hotspot for virulence genes and ARGs diffusing to aquatic environments. Thus, the prevention of antibiotic-resistant foodborne vibriosis in aquatic animals and humans requires continuous monitoring.
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Van Hoa Nguyen,Thi Mai Phung Bui,Thanh Phong Le,Hoang Tung Nguyen,Minh Tuyen Truong,Minh Nhut Do,Van Nha Duong 인간식물환경학회 2022 인간식물환경학회지 Vol.25 No.6
Background and objective: For countries vulnerable to climate change as Vietnam, indigenous knowledge (IK) might assist in revealing the values of local people's adaptations to environmental stresses and potentially support decision-making. Despite IK can provide the adaptive capacity of local people's activities within environmental contexts, but it is rapidly vanishing. This study aimed to describe the documentation of IK associated with climate change adaptation of farmers in the Vietnam Mekong Delta (VMD). Methods: We focused on collecting and establishing online access to IK documents through collaboration between IK holders, public sector, collecting institutions, and researchers in the five agro-ecological zones of the VMD. An online IK database for storing IK documents has been designed and implemented based on the web application schema. Results: Through interviews, we gathered IK from farming practices that are well-adapted to climate risks such as floods, droughts, and saltwater intrusions as well as traditional knowledge being used to forecast weather, flood, and saltwater intrusion. The database for storing IK documents has been successfully deployed using free and open-source software. The database currently contains more than 260 IK documents, with their location on agro-ecological zones displayed on a web-based map. Conclusion: We have captured and provided an online access to IK on climate change adaptation of the farmers in the VMD. This research is expected as an initial strategy for long-term sustainable development of the agriculture system in this region.
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Thach Phan Van,Quang Khai Phan,Hoa Pham Quang,Gia Bao Pham,Ngoc Han Ngo Thi,Hong Tham Truong Thi,Anh Duy Do 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.4
Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.
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