Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu.
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...
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| Format: | Article |
| Language: | English English |
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Malaysian Society for Microbiology
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13158/ http://psasir.upm.edu.my/id/eprint/13158/1/Antimicrobial%20activity%20and%20antibiotic%20sensitivity%20of%20three%20isolates%20of%20lactic%20acid%20bacteria%20from%20fermented%20fish%20product.pdf |
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| author | Liasi, S. A. Tengku Ibrahim, Tengku Azmi Mohd Daud, Hassan Mustafa, Shuhaimi Mohamad, Rosfarizan Ariff, Arbakariya |
| author_facet | Liasi, S. A. Tengku Ibrahim, Tengku Azmi Mohd Daud, Hassan Mustafa, Shuhaimi Mohamad, Rosfarizan Ariff, Arbakariya |
| author_sort | Liasi, S. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T07:52:44Z |
| format | Article |
| id | upm-13158 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:52:44Z |
| publishDate | 2009 |
| publisher | Malaysian Society for Microbiology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-131582015-10-05T05:55:01Z http://psasir.upm.edu.my/id/eprint/13158/ Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. Liasi, S. A. Tengku Ibrahim, Tengku Azmi Mohd Daud, Hassan Mustafa, Shuhaimi Mohamad, Rosfarizan Ariff, Arbakariya 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. Malaysian Society for Microbiology 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13158/1/Antimicrobial%20activity%20and%20antibiotic%20sensitivity%20of%20three%20isolates%20of%20lactic%20acid%20bacteria%20from%20fermented%20fish%20product.pdf 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 English |
| spellingShingle | Liasi, S. A. Tengku Ibrahim, Tengku Azmi Mohd Daud, Hassan Mustafa, Shuhaimi Mohamad, Rosfarizan Ariff, Arbakariya Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. |
| title | Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. |
| title_full | Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. |
| title_fullStr | Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. |
| title_full_unstemmed | Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. |
| title_short | Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. |
| title_sort | antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, budu. |
| url | http://psasir.upm.edu.my/id/eprint/13158/ http://psasir.upm.edu.my/id/eprint/13158/1/Antimicrobial%20activity%20and%20antibiotic%20sensitivity%20of%20three%20isolates%20of%20lactic%20acid%20bacteria%20from%20fermented%20fish%20product.pdf |