Staff View: The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens

The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens

Aims: Leaf blight disease caused by Pantoea spp. reduces rice yields in numerous nations. However, the exact strategy to combat Pantoea spp. has yet to be determined. Bactronophorus thoracites is a promising source of natural antimicrobial agents due to their potential as a substrate to generate p...

Full description

Saved in:

Bibliographic Details
Main Authors:	Jamal, Siti Norazura, Muhialdin, Belal J., Saidi, Noor Baity, Lai, Kok Song, Yusof, Mohd Termizi, Lamasudin, Dhilia Udie
Format:	Article
Published:	University Sains Malaysia 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/103512/ https://mjm.usm.my/index.php?r=cms/entry/view&id=83&year=2022
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my.upm.eprints.103512
record_format	eprints
spelling	my.upm.eprints.1035122023-11-01T03:37:47Z http://psasir.upm.edu.my/id/eprint/103512/ The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens Jamal, Siti Norazura Muhialdin, Belal J. Saidi, Noor Baity Lai, Kok Song Yusof, Mohd Termizi Lamasudin, Dhilia Udie Aims: Leaf blight disease caused by Pantoea spp. reduces rice yields in numerous nations. However, the exact strategy to combat Pantoea spp. has yet to be determined. Bactronophorus thoracites is a promising source of natural antimicrobial agents due to their potential as a substrate to generate peptides with high antimicrobial activity. This study determined the effects of lactic acid fermentation using Lactobacillus casei ATCC334 as a starter culture on antimicrobial activity against rice pathogens, proximate composition, and amino acid profiles from B. thoracites crude extract. Methodology and results: Bactronophorus thoracites was washed and deshelled to collect the flesh and homogenised at 4 °C before freeze-drying. The freeze-dried samples were fermented with L. casei for 4 to 8 days at 37 °C. The antimicrobial activity, MIC and MBC were determined using a spectrometer. The fermented protein was subjected to proximate and amino acid analyses. The antimicrobial activity of fermented B. thoracites protein (FBTP) was significantly (p<0.05) decreased with the increased fermentation days (from 4 to 8 days). The antimicrobial activity was also increased when the glucose concentration increased from 2% to 3%. However, raising the glucose concentration to 4% decreased the antimicrobial activity. The antimicrobial activity was significantly (p<0.05) increased when the substratewater (S/W) ratio increased from 0.84% to 0.96%. The FBTP (4 days, 3% glucose concentration and 0.96% S/W ratio) showed high antimicrobial activity against Pantoea ananatis and P. stewartii. The MIC and MBC values for FBTP were 500 µg/mL and 250 µg/mL against P. ananatis and P. stewartii. The zones of inhibition value for FBTP were 16.0 ± 0.5 mm (1000 µg/mL) and 9.33 ± 0.57 mm (500 µg/mL) for P. ananatis, and 11.7 ± 0.61 mm (1000 µg/mL), 9.33 ± 0.58 mm (500 µg/mL) and 7.17 ± 0.77 mm (250 µg/mL) for P. stewartii. The proximate composition and amino acid profiles of the freeze-dried protein hydrolysate powder were characterised. FBTP produced a higher value of protein (61.56%) and ash (32.38%) and a lower value of total fat (0.273%) and carbohydrates (6.27%) than the B. thoracites crude extract. Total amino acid content was 39.480 g/100 g in B. thoracites crude extract and 155.442 g/100 g in FBTP. The essential amino acid glutamine was the most abundant in B. thoracites crude extract and methionine in FBTP. Conclusion, significance and impact of study: This study showed that lactic acid fermentation could produce FBTP using L. casei with improved functional characteristics and as a source of a natural antimicrobial agent against rice pathogens. University Sains Malaysia 2022 Article PeerReviewed Jamal, Siti Norazura and Muhialdin, Belal J. and Saidi, Noor Baity and Lai, Kok Song and Yusof, Mohd Termizi and Lamasudin, Dhilia Udie (2022) The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens. Malaysian Journal of Microbiology, 18 (6). 592 - 601. ISSN 1823-8262; ESSN: 2231-7538 https://mjm.usm.my/index.php?r=cms/entry/view&id=83&year=2022 10.21161/mjm.221499
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	Aims: Leaf blight disease caused by Pantoea spp. reduces rice yields in numerous nations. However, the exact strategy to combat Pantoea spp. has yet to be determined. Bactronophorus thoracites is a promising source of natural antimicrobial agents due to their potential as a substrate to generate peptides with high antimicrobial activity. This study determined the effects of lactic acid fermentation using Lactobacillus casei ATCC334 as a starter culture on antimicrobial activity against rice pathogens, proximate composition, and amino acid profiles from B. thoracites crude extract. Methodology and results: Bactronophorus thoracites was washed and deshelled to collect the flesh and homogenised at 4 °C before freeze-drying. The freeze-dried samples were fermented with L. casei for 4 to 8 days at 37 °C. The antimicrobial activity, MIC and MBC were determined using a spectrometer. The fermented protein was subjected to proximate and amino acid analyses. The antimicrobial activity of fermented B. thoracites protein (FBTP) was significantly (p<0.05) decreased with the increased fermentation days (from 4 to 8 days). The antimicrobial activity was also increased when the glucose concentration increased from 2% to 3%. However, raising the glucose concentration to 4% decreased the antimicrobial activity. The antimicrobial activity was significantly (p<0.05) increased when the substratewater (S/W) ratio increased from 0.84% to 0.96%. The FBTP (4 days, 3% glucose concentration and 0.96% S/W ratio) showed high antimicrobial activity against Pantoea ananatis and P. stewartii. The MIC and MBC values for FBTP were 500 µg/mL and 250 µg/mL against P. ananatis and P. stewartii. The zones of inhibition value for FBTP were 16.0 ± 0.5 mm (1000 µg/mL) and 9.33 ± 0.57 mm (500 µg/mL) for P. ananatis, and 11.7 ± 0.61 mm (1000 µg/mL), 9.33 ± 0.58 mm (500 µg/mL) and 7.17 ± 0.77 mm (250 µg/mL) for P. stewartii. The proximate composition and amino acid profiles of the freeze-dried protein hydrolysate powder were characterised. FBTP produced a higher value of protein (61.56%) and ash (32.38%) and a lower value of total fat (0.273%) and carbohydrates (6.27%) than the B. thoracites crude extract. Total amino acid content was 39.480 g/100 g in B. thoracites crude extract and 155.442 g/100 g in FBTP. The essential amino acid glutamine was the most abundant in B. thoracites crude extract and methionine in FBTP. Conclusion, significance and impact of study: This study showed that lactic acid fermentation could produce FBTP using L. casei with improved functional characteristics and as a source of a natural antimicrobial agent against rice pathogens.
format	Article
author	Jamal, Siti Norazura Muhialdin, Belal J. Saidi, Noor Baity Lai, Kok Song Yusof, Mohd Termizi Lamasudin, Dhilia Udie
spellingShingle	Jamal, Siti Norazura Muhialdin, Belal J. Saidi, Noor Baity Lai, Kok Song Yusof, Mohd Termizi Lamasudin, Dhilia Udie The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens
author_facet	Jamal, Siti Norazura Muhialdin, Belal J. Saidi, Noor Baity Lai, Kok Song Yusof, Mohd Termizi Lamasudin, Dhilia Udie
author_sort	Jamal, Siti Norazura
title	The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens
title_short	The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens
title_full	The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens
title_fullStr	The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens
title_full_unstemmed	The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens
title_sort	effect of lactic acid fermentation of bactronophorus thoracites on antimicrobial activity against rice pathogens
publisher	University Sains Malaysia
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/103512/ https://mjm.usm.my/index.php?r=cms/entry/view&id=83&year=2022
_version_	1781706768092495872
score	13.211869

The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens

Similar Items