Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods

One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to resist towards antibiotics. However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolate...

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Main Authors: Siti Nasiroh, Ismail, Nina Suhaity, Azmi, Makky, Essam A.
Format: Conference or Workshop Item
Language:English
Published: 2018
Subjects:
Online Access:http://umpir.ump.edu.my/id/eprint/21810/
http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf
id ump-21810
recordtype eprints
spelling ump-218102018-08-28T04:30:21Z http://umpir.ump.edu.my/id/eprint/21810/ Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods Siti Nasiroh, Ismail Nina Suhaity, Azmi Makky, Essam A. Q Science (General) One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to resist towards antibiotics. However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty selected strains growth on MRS agar were confirmed LAB by showing negative result in catalase test, gram positive and rod shaped bacteria in gram staining test. All isolated LAB were determined their antibiotic susceptibility towards Penicillin, Ampicillin, Kanamycin, Vancomycin, Streptomycin, Tetracylin, Chloramphenicol and Rifampicin. All strains showed different degree of resistance towards all eight antibiotic used. Three LAB strains which were P-8, P-1 isolated from pekasam and M-3 isolated from jeruk maman showed ability to resist towards all antibiotics used. It can be concluded that the results obtained from this study could contribute to the potential use of isolated LAB as a probiotic in the food and pharmaceutical industries. 2018 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf Siti Nasiroh, Ismail and Nina Suhaity, Azmi and Makky, Essam A. (2018) Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods. In: International Food Science and Agrotechnology Conference (IFoSAC 2018), 7-9 August 2018 , Universiti Malaysia Terengganu, Terengganu. pp. 1-17..
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic Q Science (General)
spellingShingle Q Science (General)
Siti Nasiroh, Ismail
Nina Suhaity, Azmi
Makky, Essam A.
Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods
description One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to resist towards antibiotics. However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty selected strains growth on MRS agar were confirmed LAB by showing negative result in catalase test, gram positive and rod shaped bacteria in gram staining test. All isolated LAB were determined their antibiotic susceptibility towards Penicillin, Ampicillin, Kanamycin, Vancomycin, Streptomycin, Tetracylin, Chloramphenicol and Rifampicin. All strains showed different degree of resistance towards all eight antibiotic used. Three LAB strains which were P-8, P-1 isolated from pekasam and M-3 isolated from jeruk maman showed ability to resist towards all antibiotics used. It can be concluded that the results obtained from this study could contribute to the potential use of isolated LAB as a probiotic in the food and pharmaceutical industries.
format Conference or Workshop Item
author Siti Nasiroh, Ismail
Nina Suhaity, Azmi
Makky, Essam A.
author_facet Siti Nasiroh, Ismail
Nina Suhaity, Azmi
Makky, Essam A.
author_sort Siti Nasiroh, Ismail
title Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods
title_short Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods
title_full Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods
title_fullStr Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods
title_full_unstemmed Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods
title_sort antibiotic susceptibility of lactic acid bacteria (lab) isolated from malaysian fermented foods
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/21810/
http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf
first_indexed 2023-09-18T22:32:09Z
last_indexed 2023-09-18T22:32:09Z
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