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Aggregation Activity of Lactic Acid Bacteria (LAB) Isolated From Malaysian Fermented Foods

Siti Nasiroh, Ismail and Nina Suhaity, Azmi and Makky, Essam A. (2018) Aggregation Activity of Lactic Acid Bacteria (LAB) Isolated From Malaysian Fermented Foods. In: Proceeding of International Conference on Global Education VI: The Fourth Industrial Revolution: Redesigning Education, 7-8 May 2018 , Penang, Malaysia. pp. 751-759., 1. ISBN 978-967-0829-90-6

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Abstract

One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to adhere on intestinal epithelial cells. It is shown as aggregation activity of LAB. However, the probiotic properties of LAB naturally occurring in Malaysian fermented foods still remains unexplored. The aims of this study were to investigate the aggregation activity of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty isolates were identified their colony morphology, physiological and biochemical test to confirm their genus. All isolates were matched with characteristics of LAB by showing a negative catalase test, gram positive and rod shaped bacteria. They were mesophilic bacteria and survived at 1.5, 2.5, 5, 7.5 and 10 % of salt concentration. Aggregation activity of isolates was determined. Aggregation activity was increased when the incubation time increased. All isolated LAB showed best potential as probiotic. It was 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.

Item Type: Conference or Workshop Item (Lecture)
Uncontrolled Keywords: Aggregation activity, Lactic Acid Bacteria, Probiotic, Fermented food
Subjects: Q Science > Q Science (General)
Faculty/Division: Faculty of Industrial Sciences And Technology
Depositing User: Noorul Farina Arifin
Date Deposited: 28 Aug 2018 03:30
Last Modified: 28 Aug 2018 03:30
URI: http://umpir.ump.edu.my/id/eprint/21664
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