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Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu.


Citation

Liasi, S. A. and Tengku Ibrahim, Tengku Azmi and Mohd Daud, Hassan and Mustafa, Shuhaimi and Mohamad, Rosfarizan and Ariff, Arbakariya (2009) Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. Malaysian Journal of Microbiology, 5 (1). pp. 33-37. ISSN 1823-8262

Abstract

Three isolates of lactic acid bacteria (LAB) from the fermented food product, Budu, were identified as genus lactobacillus(Lactobacillus casei LA17, Lactobacillus plantarum LA22 and L. paracasei LA02), and the highest population was Lb. paracasei LA02.The antibacterial agent produced by the isolates inhibited the growth of a range of gram-positive and gram-negative microorganisms. Antimicrobial sensitivity test to 18 different types of antibiotic were evaluated using the disc diffusion method. Inhibition zone diameter was measured and calculated from the means of five determinations and expressed in terms of resistance or susceptibility. All the LAB isolates were resistant to colestin sulphate, streptomycin, amikacin, norfloxacin, nalidixic acid, mecillinam, sulphanet hoxazole/ trimethoprim, kanamycin, neomycin, bacitracin and gentamycin but susceptible to erythromycin, penicillin G, chloramphenicol, tetracycline, ampicillin and nitrofurantion.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Veterinary Medicine
Publisher: Malaysian Society for Microbiology
Keywords: Lactic acid bacteria; Antimicrobial activity; Antibiotic sensitivity; Fermented fish product; Inhibition zone.
Depositing User: Ms. Nida Hidayati Ghazali
Date Deposited: 22 Jul 2013 04:49
Last Modified: 05 Oct 2015 05:55
URI: http://psasir.upm.edu.my/id/eprint/13158
Statistic Details: View Download Statistic

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