Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food
Candida albicans, naturally a part of a healthy gut and oral microflora, is an opportunistic pathogen that commonly infects humans. However, current antifungal agents are made of synthetic drugs that cause varied adverse effects in patients. This drives efforts to look for natural and safer alternat...
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The Official Publication of The Malaysian Society for Biochemistry & Molecular Biology (MSBMB)
2022
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| Online Access: | http://umpir.ump.edu.my/id/eprint/37021/1/Preliminary%20Assessment%20of%20Antifungal%20Activity.pdf http://umpir.ump.edu.my/id/eprint/37021/ https://msbmb2010.wixsite.com/mjbmb/iciabc-2021 https://1f169227-0328-4af2-99bc-24934f131be8.filesusr.com/ugd/66925b_53dc7cc254e5412ebdb033c4660faf16.pdf |
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| author | Sakina, Shahabudin Mohd Faizulnazrie, Masri Mohd Nizam, Lani Nina Suhaity, Azmi |
| author_facet | Sakina, Shahabudin Mohd Faizulnazrie, Masri Mohd Nizam, Lani Nina Suhaity, Azmi |
| author_sort | Sakina, Shahabudin |
| building | UMPSA Library |
| collection | Institutional Repository |
| content_provider | Universiti Malaysia Pahang Al-Sultan Abdullah |
| content_source | UMPSA Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Candida albicans, naturally a part of a healthy gut and oral microflora, is an opportunistic pathogen that commonly infects humans. However, current antifungal agents are made of synthetic drugs that cause varied adverse effects in patients. This drives efforts to look for natural and safer alternatives to antifungal agents. Fermented food has been studied for its ability to produce lactic acid bacteria with antimicrobial properties. This study examined the antifungal activity of lactic acid bacteria isolated from four traditional Malaysian fermented foods. Pickled chilies, pickled garlic, pickled maman, and tapai were prepared by using homemade recipes and fermented at 4°C. Lactic acid bacteria were isolated from the fermented food during a two-week fermentation on three selective growth agars. During fermentation, bacterial cells were counted at intervals. Growth trends for pickled garlic and pickled chilies presented an exponential phase between days 0 – 4, followed by stationary and death phases between days 8 – 14. Meanwhile, pickled maman and tapai showed continuous growth throughout the 14 days. Antifungal potential of the lactic acid bacteria was assessed via dual agar diffusion assay by spotting pickled water of each fermented food on De Man, Rogosa, Sharpe agar placed above a layer of Sabouraud Dextrose agar with pre-inoculated C. albicans, followed by measurement of the zone of inhibition. Pickled maman produced 1.2 ± 0.05 mm inhibition. In conclusion, pickled maman and tapai produced lactic acid bacteria throughout the two-week fermentation. Based on the dual agar diffusion, pickled maman showed an antifungal potential against C. albicans. |
| format | Article |
| id | my.ump.umpir.37021 |
| institution | Universiti Malaysia Pahang |
| language | en |
| publishDate | 2022 |
| publisher | The Official Publication of The Malaysian Society for Biochemistry & Molecular Biology (MSBMB) |
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| spelling | my.ump.umpir.370212023-08-08T08:21:40Z http://umpir.ump.edu.my/id/eprint/37021/ Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food Sakina, Shahabudin Mohd Faizulnazrie, Masri Mohd Nizam, Lani Nina Suhaity, Azmi QD Chemistry Candida albicans, naturally a part of a healthy gut and oral microflora, is an opportunistic pathogen that commonly infects humans. However, current antifungal agents are made of synthetic drugs that cause varied adverse effects in patients. This drives efforts to look for natural and safer alternatives to antifungal agents. Fermented food has been studied for its ability to produce lactic acid bacteria with antimicrobial properties. This study examined the antifungal activity of lactic acid bacteria isolated from four traditional Malaysian fermented foods. Pickled chilies, pickled garlic, pickled maman, and tapai were prepared by using homemade recipes and fermented at 4°C. Lactic acid bacteria were isolated from the fermented food during a two-week fermentation on three selective growth agars. During fermentation, bacterial cells were counted at intervals. Growth trends for pickled garlic and pickled chilies presented an exponential phase between days 0 – 4, followed by stationary and death phases between days 8 – 14. Meanwhile, pickled maman and tapai showed continuous growth throughout the 14 days. Antifungal potential of the lactic acid bacteria was assessed via dual agar diffusion assay by spotting pickled water of each fermented food on De Man, Rogosa, Sharpe agar placed above a layer of Sabouraud Dextrose agar with pre-inoculated C. albicans, followed by measurement of the zone of inhibition. Pickled maman produced 1.2 ± 0.05 mm inhibition. In conclusion, pickled maman and tapai produced lactic acid bacteria throughout the two-week fermentation. Based on the dual agar diffusion, pickled maman showed an antifungal potential against C. albicans. The Official Publication of The Malaysian Society for Biochemistry & Molecular Biology (MSBMB) 2022 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/37021/1/Preliminary%20Assessment%20of%20Antifungal%20Activity.pdf Sakina, Shahabudin and Mohd Faizulnazrie, Masri and Mohd Nizam, Lani and Nina Suhaity, Azmi (2022) Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food. Malaysian Journal Of Biochemistry & Molecular Biology, 1 (Special). pp. 8-15. ISSN 2600-9005. (Published) https://msbmb2010.wixsite.com/mjbmb/iciabc-2021 https://1f169227-0328-4af2-99bc-24934f131be8.filesusr.com/ugd/66925b_53dc7cc254e5412ebdb033c4660faf16.pdf |
| spellingShingle | QD Chemistry Sakina, Shahabudin Mohd Faizulnazrie, Masri Mohd Nizam, Lani Nina Suhaity, Azmi Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food |
| title | Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food |
| title_full | Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food |
| title_fullStr | Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food |
| title_full_unstemmed | Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food |
| title_short | Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food |
| title_sort | preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food |
| topic | QD Chemistry |
| url | http://umpir.ump.edu.my/id/eprint/37021/1/Preliminary%20Assessment%20of%20Antifungal%20Activity.pdf http://umpir.ump.edu.my/id/eprint/37021/ https://msbmb2010.wixsite.com/mjbmb/iciabc-2021 https://1f169227-0328-4af2-99bc-24934f131be8.filesusr.com/ugd/66925b_53dc7cc254e5412ebdb033c4660faf16.pdf |
| url_provider | http://umpir.ump.edu.my/ |