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Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods

One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to adhere on intestinal epithelial cells. It is shown as aggregation activity of LAB. However, the probiotic properties of LAB naturally occurring in Malaysian fermented foods still remains unexplored. The aims of thi...

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Main Authors: Siti Nasiroh, Ismail, Nina Suhaity, Azmi, Makky, Essam A.
Format: Conference or Workshop Item
Language:English
Published: Universiti Kebangsaan Malaysia 2018
Subjects:
Q Science (General)
Online Access:http://umpir.ump.edu.my/id/eprint/21664/1/Aggregation%20Activity%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20From%20Malaysian%20Fermented%20Foods.pdf
http://umpir.ump.edu.my/id/eprint/21664/
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spelling my.ump.umpir.216642023-08-09T01:30:19Z http://umpir.ump.edu.my/id/eprint/21664/ Aggregation activity 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 adhere on intestinal epithelial cells. It is shown as aggregation activity of LAB. However, the probiotic properties of LAB naturally occurring in Malaysian fermented foods still remains unexplored. The aims of this study were to investigate the aggregation activity of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty isolates were identified their colony morphology, physiological and biochemical test to confirm their genus. All isolates were matched with characteristics of LAB by showing a negative catalase test, gram positive and rod shaped bacteria. They were mesophilic bacteria and survived at 1.5, 2.5, 5, 7.5 and 10 % of salt concentration. Aggregation activity of isolates was determined. Aggregation activity was increased when the incubation time increased. All isolated LAB showed best potential as probiotic. It was 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. Universiti Kebangsaan Malaysia 2018 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/21664/1/Aggregation%20Activity%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) Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods. In: Proceeding of International Conference on Global Education VI: The Fourth Industrial Revolution: Redesigning Education, 7-8 May 2018 , Penang, Malaysia. pp. 751-759., 1. ISBN 978-967-0829-90-6
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic Q Science (General)
spellingShingle Q Science (General)
Siti Nasiroh, Ismail
Nina Suhaity, Azmi
Makky, Essam A.
Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods
description One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to adhere on intestinal epithelial cells. It is shown as aggregation activity of LAB. However, the probiotic properties of LAB naturally occurring in Malaysian fermented foods still remains unexplored. The aims of this study were to investigate the aggregation activity of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty isolates were identified their colony morphology, physiological and biochemical test to confirm their genus. All isolates were matched with characteristics of LAB by showing a negative catalase test, gram positive and rod shaped bacteria. They were mesophilic bacteria and survived at 1.5, 2.5, 5, 7.5 and 10 % of salt concentration. Aggregation activity of isolates was determined. Aggregation activity was increased when the incubation time increased. All isolated LAB showed best potential as probiotic. It was 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.
format Conference or Workshop Item
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
title Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods
title_short Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods
title_full Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods
title_fullStr Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods
title_full_unstemmed Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods
title_sort aggregation activity of lactic acid bacteria (lab) isolated from malaysian fermented foods
publisher Universiti Kebangsaan Malaysia
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/21664/1/Aggregation%20Activity%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20From%20Malaysian%20Fermented%20Foods.pdf
http://umpir.ump.edu.my/id/eprint/21664/
_version_ 1775622214517784576
score 13.211869

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