Identification Of Potential Indigenous Microbe From Local Fermented Vegetables With Antimicrobial Activity

 In Science Heritage Journal | Galeri Warisan Sains (GWS)



Identification Of Potential Indigenous Microbe From Local Fermented Vegetables With Antimicrobial Activity

Journal: Science Heritage Journal | Galeri Warisan Sains (GWS)
Author: Sukirah Abdul Rahman, Ainaa Abdul Kahar, Azlina Mansor, Dang Lela Murni, Aminuddin Hussin, Shaiful Adzni Sharifudin, Tan Geok Hun, Nur Yuhasliza Abdul Rashid, Muhammad Anas Othaman & Kamariah Long

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Doi: 10.26480/gws.01.2017.01.03

The objectives of this study were to identify and determine the antimicrobial activity of the indigenous microbes isolated from local fermented vegetables. Ninety nine isolates were obtained from fifteen samples of local fermented vegetables including jeruk lobak putih (pickled radish), jeruk lobak (pickled carrot), jeruk petai (pickled bitter bean), jeruk sawi sie park choy (pickled mustard), jeruk rebung (pickled bamboo shoot), jeruk maman (pickled maman), jeruk bawang putih (pickled garlic) and jeruk kobis (pickled cabbage). The antagonistic act of the isolates was assayed using well diffusion assay against five common pathogens namely, Bacillus cereus, Escherichia coli, Listeria monocytogens, Salmonella typhi and Staphylococcus aureus. Fifty three isolates showed inhibitory zones in the range of 10-18 mm under well diffusion assay. B. cereus was inhibited predominantly by the isolates (62 isolates) followed by L…monocytogens (58 isolates), E.coli (57 isolates), S.typhi (51 isolates) and S.aureus (44 isolates). A total of 19 potential isolates exhibited strong antimicrobial activity (≥10 mm) and inhibited more than two types of pathogens were selected and identified by16sRNA sequencing. Lactobacillus plantarum genera, dominates the local fermented vegetable product with 14 isolates followed by Lactobacillus brevis (3 isolates) and Pediococcus pentosaceus (2 isolates). It was acknowledge that fermented vegetable are high in salt and strongly acidic however some lactic acid bacteria are capable to withstand such growth conditions and showed antagonistic activity towards pathogens. This is a positive remark that these strains are promising candidates for development of a starter culture and to further study their potential as probiotics.

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Pages 01-03
Year 2017
Issue 1
Volume 1
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