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Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce

This study assessed the potential of probiotic and antimicrobial activity of strains isolated from an indigenous fish sauce in Malaysia. A total of 150 isolates were evaluated for their resistance toward low pH and bile salts as well as the production of inhibitory substances against four selected f...

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Main Authors: Sim, Kheng Yuen, Chye, Fook Yee, Ann Anton
Format: Article
Language:English
Published: Universiti Malaysia Sabah
Online Access:https://eprints.ums.edu.my/id/eprint/21558/1/Probiotic%20potential%20and%20antimicrobial%20activities%20of%20microorganisms%20isolated%20from%20an%20indigenous%20fish%20sauce.pdf
https://eprints.ums.edu.my/id/eprint/21558/
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spelling my.ums.eprints.215582019-03-11T00:25:19Z https://eprints.ums.edu.my/id/eprint/21558/ Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce Sim, Kheng Yuen Chye, Fook Yee Ann Anton This study assessed the potential of probiotic and antimicrobial activity of strains isolated from an indigenous fish sauce in Malaysia. A total of 150 isolates were evaluated for their resistance toward low pH and bile salts as well as the production of inhibitory substances against four selected foodborne pathogens namely Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli O157:H7. Lactobacillus plantarum (LP1, LP2), Saccharomyces cerevisiae (SC3), Candida glabrata (CG2), Lactococcus lactis subsp. lactis (LL2) and Staphylococcus arlettae (SA) strains showed resistance to low pH and bile salt at various concentrations. The LP1(86.3%), LP2 (86.2%), LL2 (84.4%) and CG2 (79.7%) strains exhibited higher survival rates than SA (66.7%) strain at extremely low pH concentration (pH 1.5) compared to other tested strains; while most of the strains tolerate bile salt at low concentrations (0.3%) which mimic the human small intestine environment. The growth rate of the tested strains decreased in proportion to the increase of bile salt concentrations. All the strains elicited different levels of antimicrobial activities against selected pathogens. Only the LP1, SC3 and SA strains showed greater inhibitory effect against Staphylococcus aureus and Listeria monocytogenes. The result suggested that LP1, LP2, SC3, CG2, LL2 and SA were technologically interesting and could be developed as starter cultures for the manufacturing of novel functional fermented foods. Universiti Malaysia Sabah Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/21558/1/Probiotic%20potential%20and%20antimicrobial%20activities%20of%20microorganisms%20isolated%20from%20an%20indigenous%20fish%20sauce.pdf Sim, Kheng Yuen and Chye, Fook Yee and Ann Anton Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce. Borneo Science, 31. pp. 57-63. ISSN 1394-4339
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
description This study assessed the potential of probiotic and antimicrobial activity of strains isolated from an indigenous fish sauce in Malaysia. A total of 150 isolates were evaluated for their resistance toward low pH and bile salts as well as the production of inhibitory substances against four selected foodborne pathogens namely Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli O157:H7. Lactobacillus plantarum (LP1, LP2), Saccharomyces cerevisiae (SC3), Candida glabrata (CG2), Lactococcus lactis subsp. lactis (LL2) and Staphylococcus arlettae (SA) strains showed resistance to low pH and bile salt at various concentrations. The LP1(86.3%), LP2 (86.2%), LL2 (84.4%) and CG2 (79.7%) strains exhibited higher survival rates than SA (66.7%) strain at extremely low pH concentration (pH 1.5) compared to other tested strains; while most of the strains tolerate bile salt at low concentrations (0.3%) which mimic the human small intestine environment. The growth rate of the tested strains decreased in proportion to the increase of bile salt concentrations. All the strains elicited different levels of antimicrobial activities against selected pathogens. Only the LP1, SC3 and SA strains showed greater inhibitory effect against Staphylococcus aureus and Listeria monocytogenes. The result suggested that LP1, LP2, SC3, CG2, LL2 and SA were technologically interesting and could be developed as starter cultures for the manufacturing of novel functional fermented foods.
format Article
author Sim, Kheng Yuen
Chye, Fook Yee
Ann Anton
spellingShingle Sim, Kheng Yuen
Chye, Fook Yee
Ann Anton
Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce
author_facet Sim, Kheng Yuen
Chye, Fook Yee
Ann Anton
author_sort Sim, Kheng Yuen
title Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce
title_short Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce
title_full Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce
title_fullStr Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce
title_full_unstemmed Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce
title_sort probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce
publisher Universiti Malaysia Sabah
url https://eprints.ums.edu.my/id/eprint/21558/1/Probiotic%20potential%20and%20antimicrobial%20activities%20of%20microorganisms%20isolated%20from%20an%20indigenous%20fish%20sauce.pdf
https://eprints.ums.edu.my/id/eprint/21558/
_version_ 1760229858209693696
score 13.211869

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