Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains
Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and starter cultures due to their potentially advantageous properties. Their ability to promote numerous health benefits in fermented foods has received increased attention. However, few studies have invest...
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| Format: | Article |
| Language: | English |
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Penerbit Akademia Baru
2023
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| Online Access: | http://umpir.ump.edu.my/id/eprint/40914/ http://umpir.ump.edu.my/id/eprint/40914/1/Antibiotic%20susceptibility%20and%20antimicrobial%20activity%20of%20lactic%20acid.pdf |
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| author | Nur Syahirah, Rusli Mohd Nizam, Lani Sakina, Shahabudin Nina Suhaity, Azmi Taghavi, Elham Wan Zawiah, Wan Abdullah Azizah, Mahmood Anis Athirah, Bahri Migeemanathan, Suguna Mohd Nasir, Mohd Desa |
| author_facet | Nur Syahirah, Rusli Mohd Nizam, Lani Sakina, Shahabudin Nina Suhaity, Azmi Taghavi, Elham Wan Zawiah, Wan Abdullah Azizah, Mahmood Anis Athirah, Bahri Migeemanathan, Suguna Mohd Nasir, Mohd Desa |
| author_sort | Nur Syahirah, Rusli |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and starter cultures due to their potentially advantageous properties. Their ability to promote numerous health benefits in fermented foods has received increased attention. However, few studies have investigated the antibacterial activity of LAB and their susceptibility to antibiotics when combating biofilm-forming Escherichia coli strains. In this study, four fermented food samples were screened for presumptive LAB cultures, including Maman pickle (M5Bi), fermented fish (PB4iii), fermented durian (T6Aiii), and fermented glutinous rice (Ta2Ai), using the API 50 CHL method. The isolates were subsequently identified as Lactobacillus plantarum, L. plantarum, Pediococcus pentosaceus, and Lactobacillus pentosus, respectively, through molecular analysis of the 16S rDNA sequencing. The isolates were then assessed for antibiotic susceptibility to amoxicillin (25 µg), chloramphenicol (30 µg), tetracycline (30 µg), and erythromycin (10 µg) using the disc diffusion method. Moreover, the antibacterial activity of LAB against eight biofilm-forming E. coli strains was evaluated using the well diffusion method. The results showed that L. plantarum from the Maman pickle sample exhibited the most significant inhibitory zone against biofilm-forming E. coli strains. Importantly, all detected LAB were resistant to the four main antibiotics tested, indicating that the safety and efficacy of probiotics must be ensured before they can be developed and commercialized. |
| first_indexed | 2025-11-15T03:40:46Z |
| format | Article |
| id | ump-40914 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:40:46Z |
| publishDate | 2023 |
| publisher | Penerbit Akademia Baru |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-409142024-05-28T08:07:16Z http://umpir.ump.edu.my/id/eprint/40914/ Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains Nur Syahirah, Rusli Mohd Nizam, Lani Sakina, Shahabudin Nina Suhaity, Azmi Taghavi, Elham Wan Zawiah, Wan Abdullah Azizah, Mahmood Anis Athirah, Bahri Migeemanathan, Suguna Mohd Nasir, Mohd Desa HD Industries. Land use. Labor Q Science (General) T Technology (General) Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and starter cultures due to their potentially advantageous properties. Their ability to promote numerous health benefits in fermented foods has received increased attention. However, few studies have investigated the antibacterial activity of LAB and their susceptibility to antibiotics when combating biofilm-forming Escherichia coli strains. In this study, four fermented food samples were screened for presumptive LAB cultures, including Maman pickle (M5Bi), fermented fish (PB4iii), fermented durian (T6Aiii), and fermented glutinous rice (Ta2Ai), using the API 50 CHL method. The isolates were subsequently identified as Lactobacillus plantarum, L. plantarum, Pediococcus pentosaceus, and Lactobacillus pentosus, respectively, through molecular analysis of the 16S rDNA sequencing. The isolates were then assessed for antibiotic susceptibility to amoxicillin (25 µg), chloramphenicol (30 µg), tetracycline (30 µg), and erythromycin (10 µg) using the disc diffusion method. Moreover, the antibacterial activity of LAB against eight biofilm-forming E. coli strains was evaluated using the well diffusion method. The results showed that L. plantarum from the Maman pickle sample exhibited the most significant inhibitory zone against biofilm-forming E. coli strains. Importantly, all detected LAB were resistant to the four main antibiotics tested, indicating that the safety and efficacy of probiotics must be ensured before they can be developed and commercialized. Penerbit Akademia Baru 2023-06 Article PeerReviewed pdf en cc_by_nc_4 http://umpir.ump.edu.my/id/eprint/40914/1/Antibiotic%20susceptibility%20and%20antimicrobial%20activity%20of%20lactic%20acid.pdf Nur Syahirah, Rusli and Mohd Nizam, Lani and Sakina, Shahabudin and Nina Suhaity, Azmi and Taghavi, Elham and Wan Zawiah, Wan Abdullah and Azizah, Mahmood and Anis Athirah, Bahri and Migeemanathan, Suguna and Mohd Nasir, Mohd Desa (2023) Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains. Journal of Advanced Research in Applied Sciences and Engineering Technology, 31 (1). pp. 168-182. ISSN 2462-1943. (Published) https://doi.org/10.37934/araset.31.1.168182 https://doi.org/10.37934/araset.31.1.168182 |
| spellingShingle | HD Industries. Land use. Labor Q Science (General) T Technology (General) Nur Syahirah, Rusli Mohd Nizam, Lani Sakina, Shahabudin Nina Suhaity, Azmi Taghavi, Elham Wan Zawiah, Wan Abdullah Azizah, Mahmood Anis Athirah, Bahri Migeemanathan, Suguna Mohd Nasir, Mohd Desa Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains |
| title | Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains |
| title_full | Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains |
| title_fullStr | Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains |
| title_full_unstemmed | Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains |
| title_short | Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains |
| title_sort | antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming escherichia coli strains |
| topic | HD Industries. Land use. Labor Q Science (General) T Technology (General) |
| url | http://umpir.ump.edu.my/id/eprint/40914/ http://umpir.ump.edu.my/id/eprint/40914/ http://umpir.ump.edu.my/id/eprint/40914/ http://umpir.ump.edu.my/id/eprint/40914/1/Antibiotic%20susceptibility%20and%20antimicrobial%20activity%20of%20lactic%20acid.pdf |