Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias

Probiotic refer to live microorganism that provides beneficial effect on the host. Lactic acid bacteria (LAB) are probiotic bacteria that play critical role in food production and health maintenance. The research of probiotic bacteria have become increasing interest worldwide nowadays. However, the...

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Main Author:	Alias, Nur Syazwani
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Bacteria
Online Access:	http://ir.uitm.edu.my/id/eprint/28087/ http://ir.uitm.edu.my/id/eprint/28087/1/TD_NUR%20SYAZWANI%20ALIAS%20HS%2015_5.pdf

id	uitm-28087
recordtype	eprints
spelling	uitm-280872020-02-03T04:06:53Z http://ir.uitm.edu.my/id/eprint/28087/ Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias Alias, Nur Syazwani Bacteria Probiotic refer to live microorganism that provides beneficial effect on the host. Lactic acid bacteria (LAB) are probiotic bacteria that play critical role in food production and health maintenance. The research of probiotic bacteria have become increasing interest worldwide nowadays. However, the lacking of the studies have been reported in the isolation LAB from tempoyak made from Malaysian DOOan Musang King, fermented chillies and budu on screening its ability to pose stress environment condition that role as probiotic in human health. The objectives of this study are to screen the probiotic potential of LAB isolated from three different Malaysian fermented foods. Seven LABs have been isolated from sample after they were grown on MRS agar that has been supplemented with CaC03. All the LAB was undergo identification with respect on colony morphology, gram staining and biochemical characterization. The screening for probiotic potential of the isolated LAB was represented the survival abilities of isolated LAB in varying stress condition such as in acid environment , high and low temperature and also sodium chloride (NaCl) environment using streaking plate method on MRS agar and also using spectrophotometer to obtain the absorbance value. Lactose utilization test also was done by observing the color changes of the medium. All seven isolated LAB was identified as Lactobacillus plantarum 1 Leuconostoc mesenteroides ssp dextracium 2, Pediococcus pentosaceus and Lactobacillus plantarum 1 from tempoyak sample, Lactobacillus plantarum 1 and Lactobacillus fructivorans from fermented chillies sample, last is Weissella cibaria from budu sample. All of the isolated LAB showed the ability in resistant the wide range of stress condition environment that are in pH, NaCI condition and in critical temperature and also proved the acid production on lactose utilization test. Therefore, this study reveals that all isolated LAB has positive impact and high potential for their selection as probiotic bacteria in providing various beneficial effect on human health and can also to be commercialization in the food product. 2015 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/28087/1/TD_NUR%20SYAZWANI%20ALIAS%20HS%2015_5.pdf Alias, Nur Syazwani (2015) Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias. Degree thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Bacteria
spellingShingle	Bacteria Alias, Nur Syazwani Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias
description	Probiotic refer to live microorganism that provides beneficial effect on the host. Lactic acid bacteria (LAB) are probiotic bacteria that play critical role in food production and health maintenance. The research of probiotic bacteria have become increasing interest worldwide nowadays. However, the lacking of the studies have been reported in the isolation LAB from tempoyak made from Malaysian DOOan Musang King, fermented chillies and budu on screening its ability to pose stress environment condition that role as probiotic in human health. The objectives of this study are to screen the probiotic potential of LAB isolated from three different Malaysian fermented foods. Seven LABs have been isolated from sample after they were grown on MRS agar that has been supplemented with CaC03. All the LAB was undergo identification with respect on colony morphology, gram staining and biochemical characterization. The screening for probiotic potential of the isolated LAB was represented the survival abilities of isolated LAB in varying stress condition such as in acid environment , high and low temperature and also sodium chloride (NaCl) environment using streaking plate method on MRS agar and also using spectrophotometer to obtain the absorbance value. Lactose utilization test also was done by observing the color changes of the medium. All seven isolated LAB was identified as Lactobacillus plantarum 1 Leuconostoc mesenteroides ssp dextracium 2, Pediococcus pentosaceus and Lactobacillus plantarum 1 from tempoyak sample, Lactobacillus plantarum 1 and Lactobacillus fructivorans from fermented chillies sample, last is Weissella cibaria from budu sample. All of the isolated LAB showed the ability in resistant the wide range of stress condition environment that are in pH, NaCI condition and in critical temperature and also proved the acid production on lactose utilization test. Therefore, this study reveals that all isolated LAB has positive impact and high potential for their selection as probiotic bacteria in providing various beneficial effect on human health and can also to be commercialization in the food product.
format	Thesis
author	Alias, Nur Syazwani
author_facet	Alias, Nur Syazwani
author_sort	Alias, Nur Syazwani
title	Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias
title_short	Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias
title_full	Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias
title_fullStr	Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias
title_full_unstemmed	Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias
title_sort	probiotic potential of lactic acid bacteria (lab) isolated from tempoyak made of malaysian durian musang king, fermented chillies and budu / nur syazwani alias
publishDate	2015
url	http://ir.uitm.edu.my/id/eprint/28087/ http://ir.uitm.edu.my/id/eprint/28087/1/TD_NUR%20SYAZWANI%20ALIAS%20HS%2015_5.pdf
first_indexed	2023-09-18T23:19:35Z
last_indexed	2023-09-18T23:19:35Z
_version_	1777419341033111552

Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias

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