Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon

Studies have shown that there are lactic acid bacteria in market products especially dairy products. Recent studies showed that fermented food products also contain a variety of Lactobacillus sp. strains and they are found either naturally or synthetically. A total of four isolates of Lactobacillus...

Full description

Bibliographic Details
Main Author:	Madon, Nurshyahira
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2016
Subjects:	QR Microbiology Bacteria
Online Access:	http://ir.uitm.edu.my/id/eprint/26001/ http://ir.uitm.edu.my/id/eprint/26001/1/PPb_NURSHYAHIRA%20MADON%20AS%20N%2016_5.pdf

id	uitm-26001
recordtype	eprints
spelling	uitm-260012019-11-25T07:22:21Z http://ir.uitm.edu.my/id/eprint/26001/ Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon Madon, Nurshyahira QR Microbiology Bacteria Studies have shown that there are lactic acid bacteria in market products especially dairy products. Recent studies showed that fermented food products also contain a variety of Lactobacillus sp. strains and they are found either naturally or synthetically. A total of four isolates of Lactobacillus sp. from Malaysian fermented food products, which are shrimp sauce, fish sauce, fermented durian and fermented tapioca, were identified by using molecular method which is the PCR method. The white colony formed on MRS agar was tested using PCR. By using primer Lacto-16S-F/Lacto-16S-R, specific for Lactobacillus sp. it showed that the four isolates are positive Lactobacillus sp. as they have similar molecular size with positive control which is 216 base pairs. The results also suggest that PCR is one of the molecular methods which are fast in identifying Lactobacillus sp. from Malaysian fermented food products. Faculty of Applied Sciences 2016 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/26001/1/PPb_NURSHYAHIRA%20MADON%20AS%20N%2016_5.pdf Madon, Nurshyahira (2016) Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	QR Microbiology Bacteria
spellingShingle	QR Microbiology Bacteria Madon, Nurshyahira Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon
description	Studies have shown that there are lactic acid bacteria in market products especially dairy products. Recent studies showed that fermented food products also contain a variety of Lactobacillus sp. strains and they are found either naturally or synthetically. A total of four isolates of Lactobacillus sp. from Malaysian fermented food products, which are shrimp sauce, fish sauce, fermented durian and fermented tapioca, were identified by using molecular method which is the PCR method. The white colony formed on MRS agar was tested using PCR. By using primer Lacto-16S-F/Lacto-16S-R, specific for Lactobacillus sp. it showed that the four isolates are positive Lactobacillus sp. as they have similar molecular size with positive control which is 216 base pairs. The results also suggest that PCR is one of the molecular methods which are fast in identifying Lactobacillus sp. from Malaysian fermented food products.
format	Student Project
author	Madon, Nurshyahira
author_facet	Madon, Nurshyahira
author_sort	Madon, Nurshyahira
title	Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon
title_short	Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon
title_full	Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon
title_fullStr	Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon
title_full_unstemmed	Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon
title_sort	isolation and identification of lactobacillus sp. from malaysian fermented food products using pcr method / nurshyahira madon
publisher	Faculty of Applied Sciences
publishDate	2016
url	http://ir.uitm.edu.my/id/eprint/26001/ http://ir.uitm.edu.my/id/eprint/26001/1/PPb_NURSHYAHIRA%20MADON%20AS%20N%2016_5.pdf
first_indexed	2023-09-18T23:15:57Z
last_indexed	2023-09-18T23:15:57Z
_version_	1777419112639627264

Isolation and identification of lactobacillus sp. from Malaysian fermented food products using PCR method / Nurshyahira Madon

Similar Items