{"id":30465,"date":"2020-07-10T12:55:00","date_gmt":"2020-07-10T05:55:00","guid":{"rendered":"https:\/\/ttud.com.vn\/?p=30465"},"modified":"2021-11-23T23:31:49","modified_gmt":"2021-11-23T16:31:49","slug":"khai-quat-cac-phuong-phap-bao-quan-lactobacillus-sp-trong-cac-san-pham-thuong-mai","status":"publish","type":"post","link":"https:\/\/casta.ttud.com.vn\/index.php\/khai-quat-cac-phuong-phap-bao-quan-lactobacillus-sp-trong-cac-san-pham-thuong-mai\/","title":{"rendered":"Kh\u00e1i qu\u00e1t c\u00e1c ph\u01b0\u01a1ng ph\u00e1p b\u1ea3o qu\u1ea3n Lactobacillus sp. trong c\u00e1c s\u1ea3n ph\u1ea9m th\u01b0\u01a1ng m\u1ea1i"},"content":{"rendered":"\n

Lactobacillus<\/em> l\u00e0 chi l\u1edbn nh\u1ea5t trong nh\u00f3m vi khu\u1ea9n lactic (LAB). N\u00f3 ph\u00e2n b\u1ed1 \u0111a d\u1ea1ng v\u00e0 chi\u1ebfm ph\u1ea7n l\u1edbn trong s\u1ed1 vi khu\u1ea9n lactic \u0111\u00e3 \u0111\u01b0\u1ee3c ph\u00e2n l\u1eadp, c\u00f3 ngu\u1ed3n g\u1ed1c ch\u1ee7 y\u1ebfu t\u1eeb h\u1ec7 \u0111\u01b0\u1eddng ru\u1ed9t ng\u01b0\u1eddi, \u0111\u1ed9ng v\u1eadt, th\u1ef1c v\u1eadt, th\u1ef1c ph\u1ea9m v\u00e0 ngay c\u1ea3 trong m\u00f4i tr\u01b0\u1eddng b\u00f9n, n\u01b0\u1edbc nu\u00f4i tr\u1ed3ng th\u1ee7y s\u1ea3n nh\u01b0ng c\u0169ng cho th\u1ea5y s\u1ef1 bi\u1ebfn \u0111\u1ed5i l\u1edbn v\u1ec1 ki\u1ec3u h\u00ecnh, sinh h\u00f3a v\u00e0 sinh l\u00fd \u1edf c\u00e1c ch\u1ee7ng c\u00f3 ngu\u1ed3n g\u1ed1c ph\u00e2n l\u1eadp kh\u00e1c nhau. Lactobacillus<\/em> sp. \u0111\u01b0\u1ee3c xem l\u00e0 gi\u1ed1ng vi khu\u1ea9n th\u01b0\u1eddng d\u00f9ng nhi\u1ec1u trong c\u00f4ng ngh\u1ec7 l\u00ean men th\u1ef1c ph\u1ea9m nh\u01b0 l\u00e0 pho m\u00e1t, s\u1eefa chua, b\u00e1nh m\u00ec b\u1ed9t chua, \u1ee7 chua, \u00f4 liu, d\u01b0a c\u1ea3i b\u1eafp, c\u00e1 l\u00ean men v\u00e0 x\u00fac x\u00edch. Ch\u00fang c\u00f3 th\u1ec3 xem nh\u01b0 ch\u1ea5t b\u1ea3o qu\u1ea3n sinh h\u1ecdc t\u1ef1 nhi\u00ean trong th\u1ef1c ph\u1ea9m l\u00ean men v\u00e0 \u1ee9c ch\u1ebf c\u00e1c vi khu\u1ea9n g\u00e2y h\u1ea1i.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Lactobacillus<\/em> sp. kh\u00f4ng ch\u1ec9 c\u00f3 t\u00e1c d\u1ee5ng b\u1ea3o qu\u1ea3n s\u1ea3n ph\u1ea9m th\u1ef1c ph\u1ea9m m\u00e0 c\u00f2n c\u00f3 t\u00e1c d\u1ee5ng t\u1ed1t cho s\u1ee9c kh\u1ecfe c\u1ee7a ng\u01b0\u1eddi v\u00e0 \u0111\u1ed9ng v\u1eadt, nhi\u1ec1u nghi\u00ean c\u1ee9u \u0111\u00e3 ch\u1ee9ng minh r\u1eb1ng c\u00e1c ch\u1ee7ng Lactobacillus<\/em> c\u00f3 kh\u1ea3 n\u0103ng \u0111i xuy\u00ean qua d\u1ea1 d\u00e0y \u0111\u1ebfn khu tr\u00fa v\u00e0o h\u1ec7 \u0111\u01b0\u1eddng ru\u1ed9t ng\u01b0\u1eddi v\u00e0 \u0111\u1ed9ng v\u1eadt gi\u00fap t\u0103ng c\u01b0\u1eddng s\u1ee9c kh\u1ecfe cho v\u1eadt ch\u1ee7 (Slover and Danziger, 2008).<\/p>\n\n\n\n

C\u01a1 ch\u1ebf b\u1ea3o v\u1ec7 h\u1ec7 \u0111\u01b0\u1eddng ru\u1ed9t v\u1eadt ch\u1ee7 c\u1ee7a vi khu\u1ea9n lactic l\u00e0 do Lactobacillus<\/em> c\u00f3 kh\u1ea3 n\u0103ng: k\u00edch th\u00edch s\u1ea3n xu\u1ea5t immunoglobulin, c\u1ea3m \u1ee9ng interferon, \u0111\u1ea1i th\u1ef1c b\u00e0o, axit h\u00f3a m\u00f4i tr\u01b0\u1eddng \u0111\u01b0\u1eddng ru\u1ed9t, gi\u1ea3m cholesteron trong m\u00e1u, s\u1ea3n xu\u1ea5t c\u00e1c h\u1ee3p ch\u1ea5t th\u1ee9 c\u1ea5p, s\u1ea3n xu\u1ea5t bacteriocin v\u00e0 kh\u1ea3 n\u0103ng chi\u1ebfm ch\u1ed7 tr\u00ean m\u00e0ng mucus c\u1ee7a ru\u1ed9t l\u00e0m \u1ee9c ch\u1ebf hay ti\u00eau di\u1ec7t c\u00e1c vi khu\u1ea9n g\u00e2y b\u1ec7nh l\u00e0m h\u1ec7 \u0111\u01b0\u1eddng ru\u1ed9t kh\u1ecfe m\u1ea1nh h\u01a1n gi\u00fap t\u0103ng s\u1ee9c kh\u1ecfe cho v\u1eadt ch\u1ee7. (Sanders, 1993; Schiffrin and Blum, 2001).<\/p>\n\n\n\n

Do vai tr\u00f2 c\u1ee7a Lactobacillus<\/em> sp. ng\u00e0y c\u00e0ng \u0111\u01b0\u1ee3c kh\u00e1m ph\u00e1 nhi\u1ec1u h\u01a1n v\u00e0 \u1ee9ng d\u1ee5ng r\u1ed9ng r\u00e3i h\u01a1n trong l\u0129nh v\u1ef1c ch\u1ebf th\u1ef1c ph\u1ea9m, d\u01b0\u1ee3c ph\u1ea9m v\u00e0 thu\u1ed1c th\u00fa y th\u1ee7y s\u1ea3n n\u00ean nhu c\u1ea7u v\u1ec1 s\u1ea3n l\u01b0\u1ee3ng ti\u00eau th\u1ee5 tr\u00ean th\u1ebf gi\u1edbi ng\u00e0y c\u00e0ng t\u0103ng. Tuy nhi\u00ean, hi\u1ec7u su\u1ea5t s\u1ea3n xu\u1ea5t v\u00e0 m\u1eadt s\u1ed1 s\u1ed1ng s\u00f3t c\u1ee7a Lactobacillus<\/em> sp. trong qu\u00e1 tr\u00ecnh b\u1ea3o qu\u1ea3n th\u01b0\u1eddng kh\u00f4ng cao n\u00ean gi\u00e1 th\u00e0nh s\u1ea3n xu\u1ea5t cao v\u00e0 th\u1eddi gian b\u1ea3o qu\u1ea3n ng\u1eafn. Nhi\u1ec1u nghi\u00ean c\u1ee9u ch\u1ec9 ra r\u1eb1ng kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t c\u1ee7a Lactobacillus plantarum<\/em> sau khi s\u1ea5y l\u00e0 0,85% (Lapsiri et al.<\/em>, 2012). Trong khi \u0111\u00f3, t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t sau s\u1ea5y c\u1ee7a L.acidophilus<\/em> l\u00e0 2.5% (Behboudi-Jobbehdar et al.<\/em>, 2013). V\u1edbi c\u00e1c t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t sau s\u1ea5y th\u1ea5p, th\u1eddi gian b\u1ea3o qu\u1ea3n ng\u1eafn n\u00ean s\u1ebd \u0111\u1ea9y gi\u00e1 th\u00e0nh probiotics l\u00ean r\u1ea5t cao v\u00e0 vi khu\u1ea9n t\u1ed5n th\u01b0\u01a1ng nhi\u1ec1u n\u00ean th\u1eddi gian b\u1ea3o qu\u1ea3n n\u1ebfu k\u00e9o d\u00e0i s\u1ebd kh\u00f4ng \u0111\u1ee7 m\u1eadt s\u1ed1 \u0111\u1ec3 x\u00e1c \u0111\u1ecbnh hi\u1ec7u qu\u1ea3 c\u1ee7a probiotics tr\u00ean c\u00e1c \u0111\u1ed1i t\u01b0\u1ee3ng th\u1eed nghi\u1ec7m.<\/p>\n\n\n\n

\u0110i\u1ec1u n\u00e0y, g\u00e2y \u1ea3nh h\u01b0\u1edfng l\u1edbn t\u1edbi kh\u1ea3 n\u0103ng s\u1eed d\u1ee5ng Lactobacillus<\/em> m\u1ed9t c\u00e1ch r\u1ed9ng r\u00e3i, nh\u1ea5t l\u00e0 cho nu\u00f4i tr\u1ed3ng th\u1ee7y s\u1ea3n (Walker et al.,<\/em> 1999). Do v\u1eady, trong nh\u1eefng n\u0103m g\u1ea7n \u0111\u00e2y, c\u00f3 r\u1ea5t nhi\u1ec1u <\/a>nghi\u00ean c\u1ee9u nh\u1eb1m n\u00e2ng cao kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t c\u1ee7a Lactobacillus<\/em> sp. trong qu\u00e1 tr\u00ecnh s\u1ea3n xu\u1ea5t v\u00e0 b\u1ea3o qu\u1ea3n ch\u1ebf ph\u1ea9m Lactobacillus<\/em> sp<\/a>. Nhi\u1ec1u nghi\u00ean c\u1ee9u \u0111\u00e3 ch\u1ee9ng minh r\u1eb1ng vi\u1ec7c s\u1eed d\u1ee5ng stress m\u00f4i tr\u01b0\u1eddng ngo\u00e0i nh\u01b0 nhi\u1ec7t \u0111\u1ed9, pH, \u00e1p su\u1ea5t th\u1ea9m th\u1ea5u, oxy, \u00e1p su\u1ea5t cao, v\u00e0 thi\u1ebfu dinh d\u01b0\u1ee1ng th\u00ec t\u1ebf b\u00e0o vi khu\u1ea9n s\u1ebd ph\u1ea3n \u1ee9ng t\u1ea1o c\u00e1c h\u1ee3p ch\u1ea5t b\u1ea3o v\u1ec7, ch\u00ednh c\u00e1c h\u1ee3p ch\u1ea5t n\u00e0y s\u1ebd gi\u00fap cho vi khu\u1ea9n t\u0103ng t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t trong qu\u00e1 tr\u00ecnh s\u1ea5y v\u00e0 b\u1ea3o qu\u1ea3n sinh kh\u1ed1i. B\u00ean c\u1ea1nh \u0111\u00f3, khi vi khu\u1ea9n \u0111\u01b0\u1ee3c nu\u00f4i c\u1ea5y trong \u0111i\u1ec1u ki\u1ec7n stress c\u0169ng ghi nh\u1eadn \u0111\u01b0\u1ee3c c\u00f3 s\u1ef1 thay \u0111\u1ed5i l\u1edbn v\u1ec1 h\u1ec7 th\u1ed1ng proteomic (Rallu et al.<\/em>, 1996; Sanders et al.<\/em>, 1999; Van de Guchte et al.<\/em>, 2002; Champomier-Verges et al.<\/em>, 2002).<\/p>\n\n\n\n

Stress nhi\u1ec7t<\/em><\/strong><\/p>\n\n\n\n

T\u0103ng ho\u1eb7c gi\u1ea3m nhi\u1ec7t \u0111\u1ed9 m\u00f4i tr\u01b0\u1eddng nu\u00f4i d\u01b0\u1edbi nhi\u1ec7t \u0111\u1ed9 g\u00e2y ch\u1ebft vi khu\u1ea9n trong m\u1ed9t th\u1eddi gian nh\u1ea5t \u0111\u1ecbnh tr\u01b0\u1edbc khi cho t\u1ebf b\u00e0o vi khu\u1ea9n \u0111\u00f3 ch\u1ecbu \u0111\u1ef1ng ng\u01b0\u1ee1ng nhi\u1ec7t \u0111\u1ed9 g\u00e2y ch\u1ebft s\u1ebd l\u00e0m t\u0103ng kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t c\u1ee7a vi khu\u1ea9n khi t\u1ebf b\u00e0o ch\u1ecbu \u0111\u1ef1ng \u1edf nhi\u1ec7t \u0111\u1ed9 g\u00e2y ch\u1ebft. Gi\u1ed1ng Lactobacillus delbrueckii <\/em>sub sp.Bulgaricus r\u1ea5t nh\u1ea1y c\u1ea3m v\u1edbi nhi\u1ec7t \u0111\u1ed9, n\u1ebfu \u0111em t\u1ebf b\u00e0o vi khu\u1ea9n n\u00e0y \u1edf exponential phase x\u1eed  l\u00fd \u1edf nhi\u1ec7t \u0111\u1ed9 l\u00e0 650<\/sup>C trong 10 ph\u00fat th\u00ec m\u1eadt s\u1ed1 vi khu\u1ea9n sau x\u1eed l\u00fd s\u1ebd l\u00e0 0.0001\u20130.015% (Gouesbet et al.<\/em> 2001). Nh\u01b0ng n\u1ebfu th\u1ef1c hi\u1ec7n g\u00e2y stress m\u00f4i tr\u01b0\u1eddng nu\u00f4i vi khu\u1ea9n n\u00e0y \u1edf nhi\u1ec7t \u0111\u1ed9 l\u00e0 500<\/sup>C trong 30 ph\u00fat tr\u01b0\u1edbc khi cho ch\u00fang tr\u1ea3i qua nhi\u1ec7t \u0111\u1ed9 g\u00e2y ch\u1ebft (650<\/sup>C trong 10 ph\u00fat), t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t t\u0103ng t\u1eeb 10-1000 l\u1ea7n t\u00f9y thu\u1ed9c v\u00e0o t\u1eebng ch\u1ee7ng. Nhi\u1ec1u nghi\u00ean c\u1ee9u kh\u00e1c c\u0169ng ch\u1ee9ng minh s\u1ef1 \u1ea3nh h\u01b0\u1edfng t\u00edch c\u1ef1c t\u1edbi t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t c\u1ee7a vi khu\u1ea9n Lactobacillus acidophilus <\/em>NCFM, Lactobacillus casei <\/em>LC301, Lactobacillus helveticus <\/em>LH212(Broadbent et al.<\/em>, 1997), Lactobacillus collinoides <\/em>(Laplace et al.<\/em>, 1999), Lactobacillus paracasei<\/em> NFBC 338 (Desmond, 2005) v\u00e0 Lactobacillus plantarum<\/em> DPC2102 (Jordan and Cogan, 1999) khi cho t\u1ebf b\u00e0o tr\u1ea3i qua qu\u00e1 tr\u00ecnh x\u1eed l\u00fd nhi\u1ec7t v\u1eeba ph\u1ea3i tr\u01b0\u1edbc khi cho ch\u00fang \u0111\u1ed1i di\u1ec7n v\u1edbi ng\u01b0\u1ee1ng nhi\u1ec7t \u0111\u1ed9 g\u00e2y ch\u1ebft.<\/p>\n\n\n\n

T\u1ed5ng qu\u00e1t, c\u00f3 th\u1ec3 chia stress m\u00f4i tr\u01b0\u1eddng nu\u00f4i th\u00e0nh 2 nh\u00f3m:<\/p>\n\n\n\n

Nh\u00f3m 1 l\u00e0 nh\u00f3m d\u00f9ng c\u00e1c y\u1ebfu t\u1ed1 v\u1eadt l\u00fd, h\u00f3a h\u1ecdc \u0111\u1ec3 stress vi khu\u1ea9n trong qu\u00e1 tr\u00ecnh nu\u00f4i nh\u1eb1m gia t\u0103ng kh\u1ea3 n\u0103ng ch\u1ed1ng ch\u1ecbu c\u1ee7a vi khu\u1ea9n t\u1edbi s\u1ef1 t\u00e1c \u0111\u1ed9ng c\u1ee7a c\u00f9ng y\u1ebfu t\u1ed1 v\u1eadt l\u00fd, h\u00f3a h\u1ecdc \u0111\u00f3 nh\u01b0ng v\u1edbi c\u01b0\u1eddng \u0111\u1ed9 ho\u1eb7c m\u1ee9c \u0111\u1ed9 cao h\u01a1n t\u1eeb \u0111\u00f3 c\u00f3 th\u1ec3 c\u1ea3i thi\u1ec7n kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t c\u1ee7a vi khu\u1ea9n trong qu\u00e1 tr\u00ecnh s\u1ea3n xu\u1ea5t v\u00e0 b\u1ea3o qu\u1ea3n (Sanders et al.<\/em>, 1999).<\/p>\n\n\n\n

Nh\u00f3m 2 l\u00e0 s\u1eed d\u1ee5ng m\u1ed9t t\u00e1c nh\u00e2n b\u1ea5t l\u1ee3i c\u1ee7a m\u00f4i tr\u01b0\u1eddng gi\u00fap vi khu\u1ea9n \u0111\u00e1p \u1ee9ng v\u1edbi nhi\u1ec1u t\u00e1c nh\u00e2n kh\u00e1c (Hecker et al.<\/em>, 1996; Pichereau et al.<\/em>, 2000). N\u1ebfu ti\u1ec1n x\u1eed l\u00fd L.acidophilus <\/em>b\u1eb1ng NaCl trong qu\u00e1 tr\u00ecnh nu\u00f4i sinh kh\u1ed1i s\u1ebd gi\u00fap cho ch\u00fang t\u0103ng c\u01b0\u1eddng kh\u1ea3 n\u0103ng kh\u00e1ng mu\u1ed1i m\u1eadt v\u00e0 kh\u00e1ng nhi\u1ec7t \u0111\u1ed9 cao h\u01a1n nh\u00f3m \u0111\u1ed1i ch\u1ee9ng (Kim et al.<\/em>, 2001). \u0110\u1ed1i v\u1edbi vi khu\u1ea9n L. paracasei <\/em>NFBC 338, n\u1ebfu ti\u1ec1n x\u1eed l\u00fd ch\u00fang b\u1eb1ng dung d\u1ecbch NaCl 0.3 M th\u00ec kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t khi x\u1eed l\u00fd \u1edf nhi\u1ec7t \u0111\u1ed9 (600<\/sup>C trong 30 ph\u00fat) l\u00e0 (33.5% so v\u1edbi0.1% \u1edf nh\u00f3m \u0111\u1ed1i ch\u1ee9ng (Desmond et al.<\/em>, 2002; Desmond, 2005).  N\u1ebfu t\u0103ng n\u1ed3ng \u0111\u1ed9 NaCl x\u1eed l\u00fd l\u00ean 0.4 M NaCl th\u00ec v\u1eabn c\u00f2n hi\u1ec7u qu\u1ea3 \u1edf t\u1ea5t c\u1ea3 c\u00e1c vi khu\u1ea9n Lactobacillus<\/em> sp., nh\u01b0ng n\u1ebfu thay NaCl b\u1eb1ng trehalose 0.66 M c\u0169ng d\u1eabn t\u1edbi s\u1ef1 t\u0103ng kh\u1ea3 n\u0103ng ch\u1ecbu nhi\u1ec7t nh\u01b0ng k\u1ebft qu\u1ea3 n\u00e0y t\u00f9y thu\u1ed9c r\u1ea5t nhi\u1ec1u v\u00e0o t\u1eebng ch\u1ee7ng vi khu\u1ea9n nh\u1ea5t \u0111\u1ecbnh. Tuy nhi\u00ean, k\u1ebft qu\u1ea3 n\u00e0y l\u1ea1i kh\u00f4ng \u0111\u00fang n\u1ebfu s\u1eed d\u1ee5ng sucrose \u1edf n\u1ed3ng \u0111\u1ed9 0.48 M (Gouesbet et al.<\/em>, 2001). Theo Desmond et al.<\/em> (2001), Desmond et al.<\/em> (2002) v\u00e0 Desmond (2005) kh\u1ea3 n\u0103ng ch\u1ecbu nhi\u1ec7t c\u1ee7a vi khu\u1ea9n probiotic L. paracasei <\/em>NFBC 338 t\u0103ng l\u00ean khi ti\u1ec1n x\u1eed l\u00fd b\u1eb1ng NaCl trong khi ti\u1ec1n x\u1eed l\u00fd b\u1eb1ng mu\u1ed1i m\u1eadt ho\u1eb7c H2<\/sub>O2<\/sub> \u0111i\u1ec1u kh\u00f4ng l\u00e0m t\u0103ng kh\u1ea3 n\u0103ng kh\u00e1ng nhi\u1ec7t c\u1ee7a vi khu\u1ea9n n\u00e0y. <\/p>\n\n\n\n

T\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t c\u1ee7a vi khu\u1ea9n Lactobacillus<\/em> sp. sau stress nhi\u1ec7t n\u00f3ng \u1edf c\u00e1c ng\u01b0\u1ee1ng kh\u00e1c nhau v\u01b0\u1ee3t tr\u1ed9i so v\u1edbi kh\u00f4ng stress nhi\u1ec7t khi \u0111\u1ed1i m\u1eb7t v\u1edbi c\u00e1c \u0111i\u1ec1u ki\u1ec7n g\u00e2y ch\u1ebft. T\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t t\u0103ng t\u1eeb 5 \u0111\u1ebfn 700 l\u1ea7n so v\u1edbi \u0111\u1ed1i ch\u1ee9ng. K\u1ebft qu\u1ea3 tr\u00ecnh b\u00e0y \u1edf B\u1ea3ng 1.<\/p>\n\n\n\n

B\u1ea3ng 1: M\u1ee9c t\u0103ng t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t c\u1ee7a vi khu\u1ea9n Lactobacillus<\/em> sp. khi stress nhi\u1ec7t n\u00f3ng tr\u01b0\u1edbc khi cho x\u1eed l\u00fd \u1edf \u0111i\u1ec1u ki\u1ec7n g\u00e2y ch\u1ebft<\/strong><\/p>\n\n\n\n

Ch\u1ee7ng<\/strong><\/td>\u0110K g\u00e2y ch\u1ebft<\/strong><\/td>T\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t<\/strong><\/td>Stress d\u01b0\u1edbi ng\u01b0\u1ee1ng g\u00e2y ch\u1ebft<\/strong><\/td>M\u1ee9c t\u0103ng t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t<\/strong><\/td><\/tr>
L.helveticus <\/em>LH212<\/td>630<\/sup>C, 20 min<\/td>0.1\u20131<\/td>520<\/sup>C, 20 min<\/td>11<\/td><\/tr>
L.acidophilus <\/em>NCFM<\/td>630<\/sup>C, 20 min<\/td>0.1\u20131<\/td>500<\/sup>C, 20 min<\/td>27<\/td><\/tr>
L. acidophilus <\/em>LA1\u20131<\/td>600<\/sup>C, 30 min<\/td>0.003<\/td>530<\/sup>C, 30 min<\/td>166<\/td><\/tr>
L. casei <\/em>LC301<\/td>540<\/sup>C, 20 min<\/td>0.1\u20131<\/td>420<\/sup>C, 20 min<\/td>5<\/td><\/tr>
L. paracasei <\/em>NFBC338<\/td>600<\/sup>C, 10 min<\/td>ND<\/td>520<\/sup>C, 15 min<\/td>300\u2013700<\/td><\/tr>
L. collinoides<\/em><\/td>520<\/sup>C, 30 min<\/td>0.48<\/td>420<\/sup>C, 90 min<\/td>24<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Hu\u1ea5n luy\u1ec7n th\u00edch nghi \u1edf nhi\u1ec7t<\/em><\/strong> \u0111\u1ed9 th\u1ea5p<\/em><\/strong><\/p>\n\n\n\n

Ngo\u00e0i stress nhi\u1ec7t n\u00f3ng vi\u1ec7c hu\u1ea5n luy\u1ec7n t\u00ednh th\u00edch nghi v\u1edbi nhi\u1ec7t \u0111\u1ed9 th\u1ea5p c\u00f3 t\u1ea7m quan tr\u1ecdng l\u1edbn v\u00ec nhi\u1ec1u qu\u00e1 tr\u00ecnh l\u00ean men v\u1edbi Lactobacillus<\/em> sp. k\u1ebft th\u00fac th\u01b0\u1eddng \u0111\u01b0\u1ee3c b\u1ea3o qu\u1ea3n b\u1eb1ng nhi\u1ec7t \u0111\u1ed9 th\u1ea5p ho\u1eb7c s\u1ea5y \u0111\u00f4ng kh\u00f4. N\u1ebfu vi khu\u1ea9n th\u00edch nghi \u0111\u01b0\u1ee3c \u0111i\u1ec1u \u0111\u00f3 kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t s\u1ebd t\u0103ng trong qu\u00e1 tr\u00ecnh ch\u1ebf bi\u1ebfn v\u00e0 b\u1ea3o qu\u1ea3n. H\u01a1n n\u1eefa, kh\u1ea3 n\u0103ng t\u1ed3n t\u1ea1i cao c\u1ee7a Lactobacilli trong qu\u00e1 tr\u00ecnh b\u1ea3o qu\u1ea3n nhi\u1ec7t \u0111\u1ed9 th\u1ea5p c\u1ee7a c\u00e1c s\u1ea3n ph\u1ea9m l\u00ean men, c\u1ee7a ch\u1ebf ph\u1ea9m sinh h\u1ecdc tr\u01b0\u1edbc khi ti\u00eau th\u1ee5 l\u00e0 y\u1ebfu t\u1ed1 quy\u1ebft \u0111\u1ecbnh \u0111\u1ebfn t\u00e1c d\u1ee5ng v\u00e0 hi\u1ec7u qu\u1ea3 c\u1ee7a Lactobacillus<\/em> sp.<\/p>\n\n\n\n

Lactobacillus<\/em> c\u00f3 th\u1ec3 th\u00edch nghi m\u1ed9t c\u00e1ch t\u1ef1 nhi\u00ean v\u1edbi vi\u1ec7c gi\u1ea3m nhi\u1ec7t \u0111\u1ed9. Ch\u00fang ti\u1ebfp t\u1ee5c ph\u00e1t tri\u1ec3n nh\u01b0ng v\u1edbi t\u1ed1c \u0111\u1ed9 sinh tr\u01b0\u1edfng gi\u1ea3m sau khi nhi\u1ec7t \u0111\u1ed9 gi\u1ea3m kho\u1ea3ng 200<\/sup>C d\u01b0\u1edbi m\u1ee9c nhi\u1ec7t \u0111\u1ed9 t\u1ed1i \u01b0u. Lactobacillus sanfranciscensis, L. plantarum, L. brevis, L. hilgardii, L. alimentarius <\/em>v\u00e0 L. fructivorans<\/em> ph\u00e1t tri\u1ec3n t\u1ed1i \u01b0u trong kho\u1ea3ng t\u1eeb 30 ho\u1eb7c 370<\/sup>C. Ch\u00fang c\u00f3 th\u1ec3 t\u0103ng tr\u01b0\u1edfng \u1edf 150<\/sup>C nh\u01b0ng kh\u00f4ng d\u01b0\u1edbi 70<\/sup>C. \u1ede 150<\/sup>C, L. sanfranciscensis <\/em>CB1 c\u00f3 Lag phase tr\u1ec5 t\u1eeb kho\u1ea3ng 2 \u0111\u1ebfn 5 gi\u1edd v\u00e0 th\u1ea5p nh\u1ea5tkho\u1ea3ng 10 gi\u1edd so v\u1edbi nhi\u1ec7t \u0111\u1ed9 nu\u00f4i t\u1ed1i \u01b0u. Ng\u01b0\u1ee3c l\u1ea1i, khi nhi\u1ec7t \u0111\u1ed9 l\u00e0gi\u1ea3m nhanh ch\u00f3ng t\u1eeb 30 ho\u1eb7c 370 <\/sup>C xu\u1ed1ng 150<\/sup>C, s\u1ef1 t\u0103ng tr\u01b0\u1edfng c\u1ee7ac\u00e1c t\u1ebf b\u00e0o gi\u1eefa pha t\u0103ng tr\u01b0\u1edfng c\u00f3 th\u1ec3 t\u1ea1m th\u1eddi d\u1eebng l\u1ea1i.<\/p>\n\n\n\n

Nh\u01b0ng n\u1ebfu th\u1ef1c hi\u1ec7n stress th\u00edch nghi trong kho\u1ea3ng th\u1eddi gian t\u1eeb kho\u1ea3ng 30 \u0111\u1ebfn 120 ph\u00fat tr\u01b0\u1edbc khi cho ch\u00fang t\u0103ng tr\u01b0\u1edfng tr\u1edf l\u1ea1i. Sau khi stress th\u00edch nghi, th\u1eddi gian th\u1ebf h\u1ec7 cho L. sanfranciscensis<\/em> CB1 l\u00e0 kho\u1ea3ng 3 gi\u1edd (De Angelis et al.<\/em>, 2004; De Angelis and Gobbetti, 2004).<\/p>\n\n\n\n

L\u1ea1nh \u0111\u00f4ng c\u00f3 th\u1ec3 g\u00e2y ra c\u00e1c h\u01b0 h\u1ea1i cho t\u1ebf b\u00e0o do s\u1ef1 h\u00ecnh th\u00e0nh c\u00e1c tinh th\u1ec3 b\u0103ng m\u00e0 c\u00f2n b\u1edfi t\u00ednh th\u1ea9m th\u1ea5u do n\u1ed3ng \u0111\u1ed9 cao c\u1ee7a c\u00e1c ch\u1ea5t h\u00f2a tan n\u1ed9i b\u00e0o. S\u1ef1 h\u01b0 h\u1ecfng m\u00e0ng v\u00e0 s\u1ef1 bi\u1ebfn t\u00ednh c\u1ee7a c\u00e1c \u0111\u1ea1i ph\u00e2n t\u1eed l\u00e0 y\u1ebfu t\u1ed1 x\u00e1c \u0111\u1ecbnh t\u1ef7 l\u1ec7 s\u1ed1ng sau khi \u0111\u00f3ng b\u0103ng (Franks, 1995; Thammavongs et al.<\/em>, 1996). Tuy nhi\u00ean, c\u00e1c y\u1ebfu t\u1ed1 kh\u00e1c nh\u01b0 s\u1ef1 kh\u00e1c bi\u1ec7t v\u1ec1 ch\u1ee7ng v\u00e0 lo\u00e0i, \u0111i\u1ec1u ki\u1ec7n t\u0103ng tr\u01b0\u1edfng, tu\u1ed5i c\u1ee7a vi khu\u1ea9n v\u00e0 b\u1ea3n ch\u1ea5t c\u1ee7a ch\u1ea5t tr\u1ee3 \u0111\u00f4ng c\u0169ng \u1ea3nh h\u01b0\u1edfng \u0111\u1ebfn s\u1ef1 t\u1ed3n t\u1ea1i c\u1ee7a Lactobacilli sau khi qu\u00e1 tr\u00ecnh l\u1ea1nh \u0111\u00f4ng (Champagne et al.<\/em>, 1991; Baati et al.<\/em>, 2000).<\/p>\n\n\n\n

S\u1ef1 s\u1ed1ng s\u00f3t sau khi l\u1ea1nh \u0111\u00f4ng L. plantarum <\/em>DB200, L. brevis <\/em>H12, L. plantarum <\/em>20Bv\u00e0 L. sanfranciscensis <\/em>CB1 \u0111\u01b0\u1ee3c nu\u00f4i c\u1ea5y \u1edf 300<\/sup>C t\u01b0\u01a1ng \u1ee9ng l\u00e0 1,0; 0,25; 0,12 v\u00e00,04% (De Angelis and Gobbetti, 2004).<\/p>\n\n\n\n

Khi c\u00e1c t\u1ebf b\u00e0o vi khu\u1ea9n \u0111\u01b0\u1ee3c cho ch\u1ecbu l\u1ea1nh \u1edf 150<\/sup>C trong 2 gi\u1edd tr\u01b0\u1edbc khi l\u1ea1nh \u0111\u00f4ng, kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t t\u0103ng kho\u1ea3ng 10 l\u1ea7n \u0111\u1ed1i v\u1edbi L. sanfranciscensis <\/em>CB1, g\u1ea5p 25 l\u1ea7n \u0111\u1ed1i v\u1edbi L. plantarum <\/em>DB200 v\u00e0 L. brevis<\/em> H12 v\u00e0 g\u1ea5p 100 l\u1ea7n cho L. plantarum <\/em>20B (B\u1ea3ng 2).<\/p>\n\n\n\n

B\u1ea3ng 2: M\u1ee9c t\u0103ng t\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t c\u1ee7a vi khu\u1ea9n Lactobacillus<\/em> sp<\/strong>.<\/strong> khi stress nhi\u1ec7t n\u00f3ng tr\u01b0\u1edbc khi cho x\u1eed l\u00fd \u1edf \u0111i\u1ec1u ki\u1ec7n g\u00e2y ch\u1ebft<\/strong>.<\/p>\n\n\n\n

Ch\u1ee7ng<\/strong><\/td>\u0110K g\u00e2y ch\u1ebft<\/strong><\/td>T\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t<\/strong><\/strong> (%)<\/td>Stress d\u01b0\u1edbi ng\u01b0\u1ee1ng g\u00e2y ch\u1ebft<\/strong><\/td>T\u1ef7 l\u1ec7 s\u1ed1ng s\u00f3t<\/strong><\/strong> (%)<\/td><\/tr>
L. plantarum <\/em>20B<\/td>4 chu tr\u00ecnh \u0111\u00f4ng<\/td>0.12<\/td>150<\/sup>C, 2 gi\u1edd<\/td>11.2<\/td><\/tr>
 L. plantarum<\/em> ATCC14917<\/td>4 chu tr\u00ecnh \u0111\u00f4ng<\/td>1<\/td>150<\/sup>C, 2 gi\u1edd<\/td>25<\/td><\/tr>
L. sanfranciscensis CB1<\/em><\/td>4 chu tr\u00ecnh \u0111\u00f4ng<\/td>0.04<\/td>150<\/sup>C, 2 gi\u1edd<\/td>0.4<\/td><\/tr>
L. brevis 12<\/em><\/td>4 chu tr\u00ecnh \u0111\u00f4ng<\/td>0.25<\/td>150<\/sup>C, 2 gi\u1edd<\/td>5.8<\/td><\/tr>
L. acidophilus<\/em><\/td>4 chu tr\u00ecnh \u0111\u00f4ng<\/td>40.0<\/td> 220<\/sup>C, 6 gi\u1edd<\/td>85<\/td><\/tr>
L. delbrueckii <\/em>ssp. <\/em>Bulgaricus
CIP101027T<\/td>		4 chu tr\u00ecnh \u0111\u00f4ng<\/td>6<\/td>280<\/sup>C, 24 gi\u1edd<\/td>25<\/td><\/tr>
L. lactis <\/em>MG1363<\/em><\/td>4 chu tr\u00ecnh \u0111\u00f4ng<\/td>0.1<\/td>10 0<\/sup>C, 4 gi\u1edd<\/td>10<\/td><\/tr>
L. lactis <\/em>NZ9000<\/em><\/td>4 chu tr\u00ecnh \u0111\u00f4ng<\/td>5<\/td>10 0<\/sup>C, 4 gi\u1edd<\/td>70<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

S\u1ed1ng s\u00f3t trong \u0111i\u1ec1u ki\u1ec7n m\u00f4i tr\u01b0\u1eddng c\u00f3 n\u1ed3ng \u0111\u1ed9 acid cao \u0111\u00f3 l\u00e0 hi\u1ec7u qu\u1ea3 t\u00edch c\u1ef1c c\u1ee7a qu\u00e1 tr\u00ecnh th\u00edch \u1ee9ng v\u1edbi m\u00f4i tr\u01b0\u1eddng c\u00f3 pH th\u1ea5p c\u1ee7a vi khu\u1ea9n. Qu\u00e1 tr\u00ecnh th\u00edch \u1ee9ng n\u00e0y \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 c\u01a1 ch\u1ebf \u0111\u00e1p \u1ee9ng n\u1ed3ng \u0111\u1ed9 acid (ATR) (Foster and Hall, 1991). C\u00e1c t\u1ebf b\u00e0o vi khu\u1ea9n \u0111\u01b0\u1ee3c cho th\u00edch nghi v\u1edbi m\u00f4i tr\u01b0\u1eddng pH th\u1ea5p (30 ph\u00fat v\u00e0 pH 4,75). Vi khu\u1ea9n L. subbrueckii <\/em>sub sp. Bulgaricus c\u00f3 kh\u1ea3 n\u0103ng t\u0103ng s\u1ee9c ch\u1ecbu \u0111\u1ef1ng \u0111\u01b0\u1ee3c kho\u1ea3ng 250 l\u1ea7n so v\u1edbi \u0111\u1ed1i ch\u1ee9ng khi ch\u1ecbu \u0111\u1ef1ng \u1edf ng\u01b0\u1ee1ng n\u1ed3ng \u0111\u1ed9 acid g\u00e2y ch\u1ebft (30 ph\u00fat \u1edf pH 3,6) so v\u1edbi \u0111\u1ed1i ch\u1ee9ng.<\/p>\n\n\n\n

\u1ee6vi khu\u1ea9n L. collinoides <\/em>\u1edf pH 3.5 trong 30 ph\u00fat k\u1ebft qu\u1ea3 c\u00f3 0.015% s\u1ed1 l\u01b0\u1ee3ng t\u1ebf b\u00e0o c\u00f2n s\u1ed1ng s\u00f3t. Tuy nhi\u00ean, khi cho t\u1ebf b\u00e0o l\u00e0m quen v\u1edbi m\u00f4i tr\u01b0\u1eddng c\u00f3 pH = 5.0 trong 90 ph\u00fat, kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t c\u1ee7a vi khu\u1ea9n t\u0103ng l\u00ean 1600 l\u1ea7n so v\u1edbi \u0111\u1ed1i ch\u1ee9ng. M\u1eadt s\u1ed1 L. sanfranciscensis <\/em>CB1 gi\u1ea3m nhanh ch\u00f3ng khi chuy\u1ec3n t\u1eeb pH 6.4 xu\u1ed1ng pH 3.2\u20133.4. Tuy nhi\u00ean, n\u1ebfu vi khu\u1ea9n \u0111\u01b0\u1ee3c stress k\u00edch th\u00edch \u1edf pH 5.0 trong 1 gi\u1edd tr\u01b0\u1edbc khi x\u1eed l\u00fd \u1edf pH 3.2\u20133.4 trong 10 gi\u1edd kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t t\u0103ng l\u00ean 46103 l\u1ea7n (De Angelis et al.<\/em>, 2001).<\/p>\n\n\n\n

Lactobacillith\u01b0\u1eddng ti\u1ebfp x\u00fac v\u1edbi nh\u1eefng thay \u0111\u1ed5i n\u1ed3ng \u0111\u1ed9 ch\u1ea5t tan trong m\u00f4i tr\u01b0\u1eddng s\u1ed1ng t\u1ef1 nhi\u00ean c\u1ee7a ch\u00fang. Tuy nhi\u00ean, n\u1ed3ng \u0111\u1ed9 ch\u1ea5t tan trong t\u1ebf b\u00e0o ch\u1ea5t c\u1ee7a ch\u00fang th\u00ec l\u1ea1i c\u1ea7n t\u01b0\u01a1ng \u0111\u1ed1i \u1ed5n \u0111\u1ecbnh (Poolman and Glaasker, 1998). S\u1ef1 gia t\u0103ng \u0111\u1ed9t ng\u1ed9t n\u1ed3ng \u0111\u1ed9 th\u1ea9m th\u1ea5u c\u1ee7a m\u00f4i tr\u01b0\u1eddng d\u1eabn \u0111\u1ebfn s\u1ef1 di chuy\u1ec3n c\u1ee7a n\u01b0\u1edbc t\u1eeb t\u1ebf b\u00e0o ra b\u00ean ngo\u00e0i g\u00e2y ra s\u1ef1 m\u1ea5t n\u01b0\u1edbc, thay \u0111\u1ed5i n\u1ed3ng \u0111\u1ed9 ch\u1ea5t tan n\u1ed9i b\u00e0o v\u00e0 thay \u0111\u1ed5i t\u1ebf b\u00e0o \u00e2m l\u01b0\u1ee3ng. Khi t\u1ebf b\u00e0o tr\u1ea3i qua n\u1ed3ng \u0111\u1ed9 mu\u1ed1i NaCl 18% trong 2 gi\u1edd, s\u1ef1 s\u1ed1ng s\u00f3t c\u1ee7a c\u00e1c t\u1ebf b\u00e0o vi khu\u1ea9n L. acidophilus<\/em> gi\u1ea3m xu\u1ed1ng 46%. Khi x\u1eed l\u00fd t\u1ebf b\u00e0o vi khu\u1ea9n 1 gi\u1edd \u1edf n\u1ed3ng \u0111\u1ed9 NaCl (2%) t\u0103ng \u0111\u1ed9 s\u1ed1ng s\u00f3t v\u00e0 t\u0103ng s\u1ee9c \u0111\u1ec1 kh\u00e1ng v\u1edbi mu\u1ed1i m\u1eadt (Lemay et al.<\/em>, 2000). B\u1ed5 sung NaCl v\u1edbi s\u1ef1 hi\u1ec7n di\u1ec7n c\u1ee7a glycine, betaine c\u1ea3i thi\u1ec7n \u0111\u00e1ng k\u1ec3 s\u1ef1 s\u1ed1ng s\u00f3t c\u1ee7a L. acidophilus, L. jonsonii<\/em> v\u00e0 vi khu\u1ea9n Lactobacillus<\/em> kh\u00e1c trong qu\u00e1 tr\u00ecnh \u0111\u00f4ng kh\u00f4 (Zink et al.<\/em>, 2000).<\/p>\n\n\n\n

          T\u00e0i li\u1ec7u tham kh\u1ea3o<\/strong><\/p>\n\n\n\n

Adhikari, K., A. Mustapha, I. U. Grun and L. Fernando (2000). “Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage.” J Dairy Sci 83<\/strong>(9): 1946-1951.<\/p>\n\n\n\n

Baati, L., C. Fabre-Gea, D. Auriol and P. J. Blanc (2000). “Study of the cryotolerance of Lactobacillus acidophilus: effect of culture and freezing conditions on the viability and cellular protein levels.” Int J Food Microbiol 59<\/strong>(3): 241-247.<\/p>\n\n\n\n

Behboudi-Jobbehdar, S., C. Soukoulis, L. Yonekura and I. Fisk (2013). “Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable Microencapsulated L. acidophilus NCIMB 701748.” Drying Technology 31<\/strong>(11): 1274-1283.<\/p>\n\n\n\n

Broadbent, J. R., C. J. Oberg, H. Wang and L. Wei (1997). “Attributes of the Heat Shock Response in Three Species of Dairy Lactobacillus.” Systematic and Applied Microbiology 20<\/strong>(1): 12-19.<\/p>\n\n\n\n

Champagne, C. P., H. Detournay and M.-J. Hardy (1991). “Effect of medium on growth and subsequent survival, after freeze-drying, ofLactobacillus delbrueckii subsp.bulgaricus.” Journal of Industrial Microbiology 7<\/strong>(2): 147-149.<\/p>\n\n\n\n

Champomier-Verges, M. C., E. Maguin, M. Y. Mistou, P. Anglade and J. F. Chich (2002). “Lactic acid bacteria and proteomics: current knowledge and perspectives.” J Chromatogr B Analyt Technol Biomed Life Sci 771<\/strong>(1-2): 329-342.<\/p>\n\n\n\n

De Angelis, M., L. Bini, V. Pallini, P. S. Cocconcelli and M. Gobbetti (2001). “The acid-stress response in Lactobacillus sanfranciscensis CB1.” Microbiology 147<\/strong>(Pt 7): 1863-1873.<\/p>\n\n\n\n

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Nguy\u1ec5n Th\u1ecb V\u00e2n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Lactobacillus l\u00e0 chi l\u1edbn nh\u1ea5t trong nh\u00f3m vi khu\u1ea9n lactic (LAB). N\u00f3 ph\u00e2n b\u1ed1 \u0111a d\u1ea1ng v\u00e0 chi\u1ebfm ph\u1ea7n l\u1edbn trong s\u1ed1 vi khu\u1ea9n lactic \u0111\u00e3 \u0111\u01b0\u1ee3c ph\u00e2n l\u1eadp, c\u00f3 ngu\u1ed3n g\u1ed1c ch\u1ee7 y\u1ebfu t\u1eeb h\u1ec7 \u0111\u01b0\u1eddng ru\u1ed9t ng\u01b0\u1eddi, \u0111\u1ed9ng v\u1eadt, th\u1ef1c v\u1eadt, th\u1ef1c ph\u1ea9m v\u00e0 ngay c\u1ea3 trong m\u00f4i tr\u01b0\u1eddng b\u00f9n, n\u01b0\u1edbc nu\u00f4i tr\u1ed3ng […]<\/p>\n","protected":false},"author":25,"featured_media":30552,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-30465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tin-tuc"],"_links":{"self":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts\/30465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/comments?post=30465"}],"version-history":[{"count":2,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts\/30465\/revisions"}],"predecessor-version":[{"id":30553,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts\/30465\/revisions\/30553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/media\/30552"}],"wp:attachment":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/media?parent=30465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/categories?post=30465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/tags?post=30465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}