Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)

The genus Lactobacillus in fermented foods is commonly associated with probiotic properties. Probiotics are living microorganisms in foods and supplements that provide benefits to improve the balance of intestinal microbiota. The purpose of this study was to isolate, characterise, and identify Lacto...

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Main Author:	Nur Liyana Binti Kamal
Format:	Thesis
Language:	English
Subjects:	Astaphylococcus epidermidis isolate Lactobacillus
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id	my-usim-ddms-12680
record_format	uketd_dc
spelling	my-usim-ddms-126802024-05-29T04:38:37Z Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish) Nur Liyana Binti Kamal The genus Lactobacillus in fermented foods is commonly associated with probiotic properties. Probiotics are living microorganisms in foods and supplements that provide benefits to improve the balance of intestinal microbiota. The purpose of this study was to isolate, characterise, and identify Lactobacillus from traditional fermented fish or pekasam. A total of 117 isolates were isolated from four samples by using MRS agar. At the beginning of the study, alla bacterial isolates were tested for Gram staining and catalase test. Of these, only 21 bacterial isolates are identified as Gram-positive, rod-shaped and catalase-negative. Then,21 bacterial isolates were tested with a test of tolerance to acid at pH 4, pH 3 and pH 2 as well as a test tolerance of bile of cattle at three different percentages of bile salts at 0.3%, 0.5% and 1.0% In these tests, only 9 isolates can survive in acidic and bile environment. Next, these 9 isolates were tested antimicrobial activity against six bacterial foodborne pathogens of Salmonella typhimurium, Bacillus cereus, Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Astaphylococcus epidermidis.In this test, only 6 out 9 strains of bacteria have good inhibition against the tested pathogenic bacteria. Hydrophobicity tests were done to identify the extent of the 6 strains of these bacteria can live well under anaerobic conditions.The test results have shown that only one isolate showed the hydrophobicity exceeds 50%. The isolate was identified using API 50 CHL as Lactobacillus plantarum. The results of this study confirm that pekasam, the traditional fermented foods contain probiotics Lactobacillus which have a potential to be used as starter cultures in food products. However, molecular studies of these isolates should be done in detail to see which genes act as probiotic properties in the human gut as well as on safety in food products. Universiti Sains Islam Malaysia 2014-07 Thesis en https://oarep.usim.edu.my/handle/123456789/12680 https://oarep.usim.edu.my/bitstreams/04f1b740-7109-4a57-ba00-129c48dfeeb6/download 8a4605be74aa9ea9d79846c1fba20a33 Astaphylococcus epidermidis isolate Lactobacillus
institution	Universiti Sains Islam Malaysia
collection	USIM Institutional Repository
language	English
topic	Astaphylococcus epidermidis isolate Lactobacillus
spellingShingle	Astaphylococcus epidermidis isolate Lactobacillus Nur Liyana Binti Kamal Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)
description	The genus Lactobacillus in fermented foods is commonly associated with probiotic properties. Probiotics are living microorganisms in foods and supplements that provide benefits to improve the balance of intestinal microbiota. The purpose of this study was to isolate, characterise, and identify Lactobacillus from traditional fermented fish or pekasam. A total of 117 isolates were isolated from four samples by using MRS agar. At the beginning of the study, alla bacterial isolates were tested for Gram staining and catalase test. Of these, only 21 bacterial isolates are identified as Gram-positive, rod-shaped and catalase-negative. Then,21 bacterial isolates were tested with a test of tolerance to acid at pH 4, pH 3 and pH 2 as well as a test tolerance of bile of cattle at three different percentages of bile salts at 0.3%, 0.5% and 1.0% In these tests, only 9 isolates can survive in acidic and bile environment. Next, these 9 isolates were tested antimicrobial activity against six bacterial foodborne pathogens of Salmonella typhimurium, Bacillus cereus, Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Astaphylococcus epidermidis.In this test, only 6 out 9 strains of bacteria have good inhibition against the tested pathogenic bacteria. Hydrophobicity tests were done to identify the extent of the 6 strains of these bacteria can live well under anaerobic conditions.The test results have shown that only one isolate showed the hydrophobicity exceeds 50%. The isolate was identified using API 50 CHL as Lactobacillus plantarum. The results of this study confirm that pekasam, the traditional fermented foods contain probiotics Lactobacillus which have a potential to be used as starter cultures in food products. However, molecular studies of these isolates should be done in detail to see which genes act as probiotic properties in the human gut as well as on safety in food products.
format	Thesis
author	Nur Liyana Binti Kamal
author_facet	Nur Liyana Binti Kamal
author_sort	Nur Liyana Binti Kamal
title	Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)
title_short	Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)
title_full	Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)
title_fullStr	Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)
title_full_unstemmed	Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)
title_sort	isolation, characterisation and identification of probiotics lactobacillus species in pekasam (fermented fish)
granting_institution	Universiti Sains Islam Malaysia
_version_	1812444767512952832

Isolation, Characterisation and Identification of Probiotics Lactobacillus Species in Pekasam (Fermented Fish)

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