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

Sukirah Abdul Rahman (), Ainaa Abdul Kahar, Azlina Mansor, Dang Lela Murni, Aminuddin Hussin, Shaiful Adzni Sharifudin, Tan Geok Hun, Nur Yuhasliza Abdul Rashid, Sukirah Abdul Rahman, Muhammad Anas Othaman and Kamariah Long
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Sukirah Abdul Rahman: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Ainaa Abdul Kahar: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Azlina Mansor: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Dang Lela Murni: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Aminuddin Hussin: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Shaiful Adzni Sharifudin: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Tan Geok Hun: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Nur Yuhasliza Abdul Rashid: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Sukirah Abdul Rahman: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Muhammad Anas Othaman: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia
Kamariah Long: Biotechnology Research Centre, MARDI Headquartes, Serdang, Selangor, Malaysia

Science Heritage Journal (GWS), 2017, vol. 1, issue 1, 1-3

Abstract: 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.

Keywords: fermented vegetables; antimicrobial activity; 16sRNA sequencing; lactic acid bacteria. (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbngws:v:1:y:2017:i:1:p:1-3

DOI: 10.26480/gws.01.2017.01.03

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