Lactic Acid Bacterium With Antimicrobial Properties From Selected Malay Traditional Fermented Foods

Authors : Tengku Haziyamin TENGKU ABDUL HAMİD, Nur FATİN AMYSYA

Pages : 13-24

Doi:10.38001/ijlsb.781522

View : 15 | Download : 9

Publication Date : 2021-04-15

Article Type : Research Paper

Abstract :Traditional or local fermented foods have been the favourite sources for Lactic acid bacteria insert ignore into journalissuearticles values(LAB); used for starter cultures. Traditional food such as fermented cassava ‘tapai ubi’, fermented glutinous rice ‘tapai pulut’ and fermented shrimp paste ‘belacan’ have been local heritage consumed as Malay delicacies. In this work, 33 LAB samples were isolated from tapai ubi, tapai pulut and belacan and out of these only 5 LAB isolates insert ignore into journalissuearticles values(PG, PH, BG, UG and UL); showed inhibitory properties against selected indicator organisms insert ignore into journalissuearticles values(Bacillus subtilis, Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus);. Morphologically, isolate PG, PH, BG are cocci, UL is rod and UG is coccobacillus. Biochemically, isolates insert ignore into journalissuearticles values(PG, PH, BG UL and UG); are found to be Gram positive, non motile, lactose fermenter and catalase negative. The 16s Ribosomal RNA gene sequencing was carried out and each was identified with an accession number insert ignore into journalissuearticles values(PB: MT645488, PH: MT645489; BG: MT645490 UG: MT645491 and UL MT645492);. Isolates PG and PH from tapai pulut belonged to Pediococcus pentosaceus insert ignore into journalissuearticles values(at 99% and 98%, respectively);. Meanwhile, isolate from Belacan BG belonged to Enterococcus faecium insert ignore into journalissuearticles values(99%);, and those from fermented shrimp, UG and UL belonged to Weissella confusa insert ignore into journalissuearticles values(99%);, and Lactobacillus fermentum insert ignore into journalissuearticles values(98%);, respectively. Majority of the isolates demonstrated broad spectrum inhibition against both Gram positive and negative indicator strains. Compared to the rest of isolates, PH exhibited the highest antibacterial activity against Bacillus subtilis. These results suggested that isolate PH are the most potent isolates which is producing antimicrobial agent with potential as food preservatives.
Keywords : Lactic acid bacteria, Malay traditional foods, Bacterial antagonism, probiotic organisms