Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods
One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to resist towards antibiotics. However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolate...
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| Format: | Conference or Workshop Item |
| Language: | English |
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2018
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| Online Access: | http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf |
| _version_ | 1796992829211279360 |
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| author | Siti Nasiroh, Ismail Nina Suhaity, Azmi Makky, Essam A. |
| author_facet | Siti Nasiroh, Ismail Nina Suhaity, Azmi Makky, Essam A. |
| author_sort | Siti Nasiroh, Ismail |
| collection | UMP |
| description | One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to resist towards antibiotics. However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty selected strains growth on MRS agar were confirmed LAB by showing negative result in catalase test, gram positive and rod shaped bacteria in gram staining test. All isolated LAB were determined their antibiotic susceptibility towards Penicillin, Ampicillin, Kanamycin, Vancomycin, Streptomycin, Tetracylin, Chloramphenicol and Rifampicin. All strains showed different degree of resistance towards all eight antibiotic used. Three LAB strains which were P-8, P-1 isolated from pekasam and M-3 isolated from jeruk maman showed ability to resist towards all antibiotics used. It can be concluded that the results obtained from this study could contribute to the potential use of isolated LAB as a probiotic in the food and pharmaceutical industries. |
| first_indexed | 2024-03-06T12:25:26Z |
| format | Conference or Workshop Item |
| id | UMPir21810 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:25:26Z |
| publishDate | 2018 |
| record_format | dspace |
| spelling | UMPir218102023-08-09T01:34:54Z http://umpir.ump.edu.my/id/eprint/21810/ Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods Siti Nasiroh, Ismail Nina Suhaity, Azmi Makky, Essam A. Q Science (General) One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to resist towards antibiotics. However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty selected strains growth on MRS agar were confirmed LAB by showing negative result in catalase test, gram positive and rod shaped bacteria in gram staining test. All isolated LAB were determined their antibiotic susceptibility towards Penicillin, Ampicillin, Kanamycin, Vancomycin, Streptomycin, Tetracylin, Chloramphenicol and Rifampicin. All strains showed different degree of resistance towards all eight antibiotic used. Three LAB strains which were P-8, P-1 isolated from pekasam and M-3 isolated from jeruk maman showed ability to resist towards all antibiotics used. It can be concluded that the results obtained from this study could contribute to the potential use of isolated LAB as a probiotic in the food and pharmaceutical industries. 2018 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf Siti Nasiroh, Ismail and Nina Suhaity, Azmi and Makky, Essam A. (2018) Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods. In: International Food Science and Agrotechnology Conference (IFoSAC 2018) , 7-9 August 2018 , Universiti Malaysia Terengganu, Terengganu. pp. 1-17.. |
| spellingShingle | Q Science (General) Siti Nasiroh, Ismail Nina Suhaity, Azmi Makky, Essam A. Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods |
| title | Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods |
| title_full | Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods |
| title_fullStr | Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods |
| title_full_unstemmed | Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods |
| title_short | Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods |
| title_sort | antibiotic susceptibility of lactic acid bacteria lab isolated from malaysian fermented foods |
| topic | Q Science (General) |
| url | http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf |
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