Publication:
Probiotic Potential Of Lactic Acid Bacteria From Fermented Malaysian Food Or Milk Products

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dc.contributor.authorNor Zaihana Abdul Rahmanen_US
dc.contributor.authorKalavathy Ramasamyen_US
dc.contributor.authorSieo Chin Chinen_US
dc.contributor.authorNur Jahan Alitheenen_US
dc.contributor.authorNorhani Abdullahen_US
dc.contributor.authorHo Yin Wanen_US
dc.date.accessioned2024-05-28T04:32:33Z
dc.date.available2024-05-28T04:32:33Z
dc.date.issued2012
dc.description.abstractThis study investigated the probiotic characteristics of lactic acid bacteria (LAB) isolated from 14 Malaysian fermented food or milk products. In total, 22.3% (121 of 542) of the LAB isolated from the local fermented products exhibited antibacterial activity against Micrococcus luteus. Twelve LAB that demonstrated better antibacterial activity against M. luteusas compared to a commercial strain Lactobacillus case istrain Shirota(LABPC) were selected for further characterisation. Based on 16S rRNA gene sequence, the LAB were identified as pediococci (seven) and lactobacilli (five). All 12 LAB showed bile tolerance, but only eight were acid tolerant at pH‡3.0. The highest level of adhesion to HT-29 cells was observed among the Lactobacillussp. LAB 1 and 10. The LAB also showed antimicrobial activity against Escherichia coli and Staphylococcusaureus through the production of organic acids. LAB isolated from Malaysian fermented food and milk products, especially fermented tapioca, contains potential probiotic candidates.en_US
dc.identifier.doi10.1111/j.1365-2621.2012.03085.x
dc.identifier.epage2183
dc.identifier.issn1365-2621
dc.identifier.issue10
dc.identifier.spage2175
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/5842
dc.identifier.volume47
dc.language.isoen_USen_US
dc.publisherInstitute of Food Science & Technologyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.subjectFermented food, lactic acid bacteria, lactobacilli, milk, pediococci, probiotics.en_US
dc.titleProbiotic Potential Of Lactic Acid Bacteria From Fermented Malaysian Food Or Milk Productsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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