Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad
Lactic acid bacteria are the types of bacteria that produce lactic acid. The classification of lactic acid bacteria into two major groups is based on the end-product that is resulted from the fermentation process. Tempoyak, cencalok, budu and rebung are among the few traditional foods in Malaysia th...
Saved in:
| Main Author: | |
|---|---|
| Format: | Student Project |
| Language: | en |
| Published: |
Faculty of Applied Sciences
2014
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/23652/1/PPb_MOHD%20NUR%20SAIFUL%20ABDUL%20SAMAD%20AS%20N%2014_5.pdf https://ir.uitm.edu.my/id/eprint/23652/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1833061741760610304 |
|---|---|
| author | Abdul Samad, Mohd Nur Saiful |
| author_facet | Abdul Samad, Mohd Nur Saiful |
| author_sort | Abdul Samad, Mohd Nur Saiful |
| building | Tun Abdul Razak Library |
| collection | Institutional Repository |
| content_provider | Universiti Teknologi Mara |
| content_source | UiTM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Lactic acid bacteria are the types of bacteria that produce lactic acid. The classification of lactic acid bacteria into two major groups is based on the end-product that is resulted from the fermentation process. Tempoyak, cencalok, budu and rebung are among the few traditional foods in Malaysia that is very popular for the local people. The aim of this study was to isolate and identify the Lactobacillus from these four types of fermented foods. The result of this study showed that all these fermented foods consist of Lactobacillus and among these four different types of food, tempoyak were producing the most potential Lactobacillus. The existence of bacteria in the Malaysian fermented foods was detected by using several biochemical tests. To check for which fermented foods that were producing the most potential Lactobacillus, the viable plate count method has been used in this study. |
| format | Student Project |
| id | my.uitm.ir-23652 |
| institution | Universiti Teknologi Mara |
| language | en |
| publishDate | 2014 |
| publisher | Faculty of Applied Sciences |
| record_format | eprints |
| spelling | my.uitm.ir-236522019-04-10T08:17:01Z https://ir.uitm.edu.my/id/eprint/23652/ Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad Abdul Samad, Mohd Nur Saiful QR Microbiology Bacteria Lactic acid bacteria are the types of bacteria that produce lactic acid. The classification of lactic acid bacteria into two major groups is based on the end-product that is resulted from the fermentation process. Tempoyak, cencalok, budu and rebung are among the few traditional foods in Malaysia that is very popular for the local people. The aim of this study was to isolate and identify the Lactobacillus from these four types of fermented foods. The result of this study showed that all these fermented foods consist of Lactobacillus and among these four different types of food, tempoyak were producing the most potential Lactobacillus. The existence of bacteria in the Malaysian fermented foods was detected by using several biochemical tests. To check for which fermented foods that were producing the most potential Lactobacillus, the viable plate count method has been used in this study. Faculty of Applied Sciences 2014 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/23652/1/PPb_MOHD%20NUR%20SAIFUL%20ABDUL%20SAMAD%20AS%20N%2014_5.pdf Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad. (2014) [Student Project] <http://terminalib.uitm.edu.my/23652.pdf> (Submitted) |
| spellingShingle | QR Microbiology Bacteria Abdul Samad, Mohd Nur Saiful Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad |
| title | Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad |
| title_full | Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad |
| title_fullStr | Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad |
| title_full_unstemmed | Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad |
| title_short | Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad |
| title_sort | isolation and identification of lactobacillus from selected malaysians fermented foods / mohd nur saiful abdul samad |
| topic | QR Microbiology Bacteria |
| url | https://ir.uitm.edu.my/id/eprint/23652/1/PPb_MOHD%20NUR%20SAIFUL%20ABDUL%20SAMAD%20AS%20N%2014_5.pdf https://ir.uitm.edu.my/id/eprint/23652/ |
| url_provider | http://ir.uitm.edu.my/ |