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Evaluation of antibacterial potential of biosurfactant produced by surfactin-producing Bacillus isolated from selected Malaysian fermented foods

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dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.affiliationsUniversiti Kebangsaan Malaysia (UKM)
dc.contributor.affiliationsTaiz University
dc.contributor.authorMohd Hafez Mohd Isaen_US
dc.contributor.authorShamsudin N.H.en_US
dc.contributor.authorAl-Shorgani N.K.N.en_US
dc.contributor.authorAlsharjabi F.A.en_US
dc.contributor.authorKalil M.S.en_US
dc.date.accessioned2024-05-29T02:00:54Z
dc.date.available2024-05-29T02:00:54Z
dc.date.issued2020
dc.descriptionFood biotechnology 2020 v.34 no.1 pp. 1-24en_US
dc.description.abstractBiosurfactants or microbial surfactants are structurally diverse and contribute to reducing surface and interfacial tension. Apart from being isolated from municipal waste and oil contaminated soil, biosurfactant-producing Bacillus spp. can also be found in fermented foods. Bacillus subtilis produce surfactant, which exhibits antibacterial activity against various pathogenic bacteria. In this study, surfactant-producing Bacillus were isolated from traditional fermented food namely; budu (fish sauce), cincalok (fermented small shrimps), tempeh (fermented soybeans) and tapai ubi kayu (fermented cassava). Identification of surfactin-producing bacteria was conducted using 16S rRNA which indicated that surfactin-producing strains isolated from budu and tempeh are Bacillus subtilis while strains from cincalok and tapai ubi kayu are Bacillus amyloliquefaciens with a sequence similarity of 99%. Characterization of surfactin was carried out by High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LCMS). HLPC analyzes identified major peaks contributing to the presence of surfactin. LCMS analysis detected specific mass to charge ratio (m/z) which contributed to the presence of maximum thirteen surfactin isoforms. Surfactin produced by the isolated strains also exhibited antibacterial activity toward pathogenic bacteria, namely Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Streptococcus pneumoniae, Salmonella Typhimurium, Serratia marcescens and Klebsiella pneumoniae. All isolated strains from the Malaysian fermented food types investigated in this study were able to produce surfactin. In addition, antibacterial screening via agar well diffusion, measurements of MBC and MIC show surfactin produced by the isolated strains have antibacterial activities toward certain Gram-positive and Gram-negative bacteria tested in this study.en_US
dc.identifier.citationMohd Isa, Mohd Hafez, et al. "Evaluation of Antibacterial Potential of Biosurfactant Produced by Surfactin-producing Bacillus Isolated From Selected Malaysian Fermented Foods." Food biotechnology, v. 34,.1 pp. 1-24. doi: 10.1080/08905436.2019.1710843en_US
dc.identifier.doihttps://doi.org/10.1080/08905436.2019.1710843
dc.identifier.doihttps://www.tandfonline.com/doi/abs/10.1080/08905436.2019.1710843?journalCode=lfbt20
dc.identifier.epage24
dc.identifier.isiWOS:000509836600001
dc.identifier.issn8905436
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85079242847
dc.identifier.spage1
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85079242847&doi=10.1080%2f08905436.2019.1710843&partnerID=40&md5=0f2f17777fbe3e9f8a2fba87b823a1b1
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10143
dc.identifier.volume34
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherTaylor and Francis Inc.en_US
dc.relation.ispartofFood Biotechnologyen_US
dc.sourceScopus
dc.subjectAntibacterial activityen_US
dc.subjectBacillus Subtilisen_US
dc.subjectFermented foodsen_US
dc.subjectisolationen_US
dc.subjectSurfactinen_US
dc.titleEvaluation of antibacterial potential of biosurfactant produced by surfactin-producing Bacillus isolated from selected Malaysian fermented foodsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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