Detection of bovine leukemia virus in beef cattle kept in the Central Coast Regions of Vietnam.

Bovine leukemia virus (BLV) is the etiologic agent of enzootic bovine leucosis. Our previous study showed the BLV existence in cattle kept in the Red River Delta Region of Vietnam. However, no positive samples were identified in beef cattle. Besides, information related to the BLV circulation in the remained parts of Vietnam is limited. Therefore, we tested the existence of BLV in 48 beef cattle kept in the Central Coast Regions. Nested PCR targeting the BLV-env-gp51 confirmed the prevalence of 14.6% in investigated regions. Phylogenetic analysis suggested the co-existence of genotypes 1 and 10. The close relationship between strains found in Vietnam, Thailand, Myanmar, and China was revealed suggesting the possibility of BLV transmission through the movement of live cattle.

Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam.

The diversity of lactic acid bacteria (LAB) in naturally fermented foods produced in Hue, a city in the central region of Vietnam, was examined. From local markets, a total of 25 samples of three vegetable-based fermented products, specifically dua gia (bean sprouts), dua cai (cabbage), and mang chua (bamboo shoots), and two meat-based fermented products, specifically nem chua (uncooked pork) and tre (cooked pork) were obtained. The LAB diversity was assessed by quantitative real-time polymerase chain reaction (PCR) and qualitative denaturing gradient gel electrophoresis. Lactic and acetic acid contents were greater in meat-based products than in vegetable-based products. Major LAB species found in vegetable-based products (Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus helveticus) were different from those identified in meat-based products (Pediococcus pentosaceus, Weissella cibaria, and Lactococcus lactis). The total bacterial population was approximately 109-10 copies/g regardless of the food item, with the proportion of Lactobacillus spp. determined to be from 78% (dua cai) to 94% (nem chua).