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Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)

Recently researchers are interested with the biotherapeutic potential of probiotics in gut disease treatment. The bacteria are generally regarded as a safe, have a stability of usage and originate from the natural resources. The study aims to identify and characterize the potential probiotic Lactic...

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Main Authors: Hing, H. L., Ina Salwany M.Y., Nor Fadilah R., Ida Muryany M. Y., Ghazali A. R.
Format: Journal Contribution
Language:English
Published: 2019
Subjects:
Fermented products
Probiotics
Isolation
Lactic acid bacteria
Antagonism
Pathogenesis
Escherichia coli
Staphylococcus aureus
Klebsiella
Functional foods
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/15950
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spelling oai:http:--agris.upm.edu.my:0-15950Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)Hing, H. L.Ina Salwany M.Y.Nor Fadilah R.Ida Muryany M. Y.Ghazali A. R.Fermented productsProbioticsIsolationLactic acid bacteriaAntagonismPathogenesisEscherichia coliStaphylococcus aureusKlebsiellaProbioticsFunctional foodsRecently researchers are interested with the biotherapeutic potential of probiotics in gut disease treatment. The bacteria are generally regarded as a safe, have a stability of usage and originate from the natural resources. The study aims to identify and characterize the potential probiotic Lactic Acid Bacteria (LAB) isolated from Malaysian fermented fish product known as Pekasam. Fourty isolates obtained were firstly screened for their antagonism activities against the common pathogenic bacteria; Esherichia coli, Staphylococcus aureus and Klebsiella sp. Our study revealed only three (labeled as L8, L20 and S1) of the isolates tested showed broad antimicrobial effects towards the pathogenic bacteria. All of the isolates were also γ-hemolytic and tolerant to various pH (pH 3, 5 and 7.5) and 0.3% (w/v) bile salts. The bacteria isolates of strain L8 and L20 were susceptible to seven antibiotics tested except vancomycin and tetracycline whereas S1 was resistant to all antibiotics. Phenotypic tests revealed that both bacteria isolates of strain L8 and L20 were Bacillus megaterium while S1 was Pediococcus pentosaceus whereas 16S rRNA gene sequence analysis showed potential bacteria isolates of strain L8 and L20 belonged to the Lactobacillus plantarum (99% similarity) and S1 was characterized as Lactobacillus pentosus (100% similarity) respectively. Our present study showed that the probiotics of strain L8, L20 and S1 isolated from the fermented fish (Pekasam) exhibited the potential probiotic properties to be developed as biotherapeutic agents.2019-07-01T07:27:26Z2019-07-01T07:27:26Z2017Journal ContributionArticleNon-RefereedInternational Food Research Journal, 24 (2), p. 868-875ISSN (Online): 2231 7546http://agris.upm.edu.my:8080/dspace/handle/0/15950MY2019050632enhttp://www.ifrj.upm.edu.my/24%20(02)%202017/(56).pdfMalaysiahttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Fermented products
Probiotics
Isolation
Lactic acid bacteria
Antagonism
Pathogenesis
Escherichia coli
Staphylococcus aureus
Klebsiella
Probiotics
Functional foods
spellingShingle Fermented products
Probiotics
Isolation
Lactic acid bacteria
Antagonism
Pathogenesis
Escherichia coli
Staphylococcus aureus
Klebsiella
Probiotics
Functional foods
Hing, H. L.
Ina Salwany M.Y.
Nor Fadilah R.
Ida Muryany M. Y.
Ghazali A. R.
Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)
description Recently researchers are interested with the biotherapeutic potential of probiotics in gut disease treatment. The bacteria are generally regarded as a safe, have a stability of usage and originate from the natural resources. The study aims to identify and characterize the potential probiotic Lactic Acid Bacteria (LAB) isolated from Malaysian fermented fish product known as Pekasam. Fourty isolates obtained were firstly screened for their antagonism activities against the common pathogenic bacteria; Esherichia coli, Staphylococcus aureus and Klebsiella sp. Our study revealed only three (labeled as L8, L20 and S1) of the isolates tested showed broad antimicrobial effects towards the pathogenic bacteria. All of the isolates were also γ-hemolytic and tolerant to various pH (pH 3, 5 and 7.5) and 0.3% (w/v) bile salts. The bacteria isolates of strain L8 and L20 were susceptible to seven antibiotics tested except vancomycin and tetracycline whereas S1 was resistant to all antibiotics. Phenotypic tests revealed that both bacteria isolates of strain L8 and L20 were Bacillus megaterium while S1 was Pediococcus pentosaceus whereas 16S rRNA gene sequence analysis showed potential bacteria isolates of strain L8 and L20 belonged to the Lactobacillus plantarum (99% similarity) and S1 was characterized as Lactobacillus pentosus (100% similarity) respectively. Our present study showed that the probiotics of strain L8, L20 and S1 isolated from the fermented fish (Pekasam) exhibited the potential probiotic properties to be developed as biotherapeutic agents.
format Journal Contribution
author Hing, H. L.
Ina Salwany M.Y.
Nor Fadilah R.
Ida Muryany M. Y.
Ghazali A. R.
author_facet Hing, H. L.
Ina Salwany M.Y.
Nor Fadilah R.
Ida Muryany M. Y.
Ghazali A. R.
author_sort Hing, H. L.
title Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)
title_short Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)
title_full Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)
title_fullStr Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)
title_full_unstemmed Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)
title_sort identification and characterization of the lactic acid bacteria isolated from malaysian fermented fish (pekasam)
publishDate 2019
url http://agris.upm.edu.my:8080/dspace/handle/0/15950
_version_ 1819285134817361920
score 13.4562235

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