Tengku Haziyamin TENGKU ABDUL HAMİD, Nur FATİN AMYSYA

Lactic Acid Bacterium With Antimicrobial Properties From Selected Malay Traditional Fermented Foods

Traditional or local fermented foods have been the favourite sources for Lactic acid bacteria (LAB) used for starter cultures. Traditional food such as fermented cassava ‘tapai ubi’, fermented glutinous rice ‘tapai pulut’ and fermented shrimp paste ‘belacan’ have been local heritage consumed as Malay delicacies. In this work, 33 LAB samples were isolated from tapai ubi, tapai pulut and belacan and out of these only 5 LAB isolates (PG, PH, BG, UG and UL) showed inhibitory properties against selected indicator organisms (Bacillus subtilis, Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus). Morphologically, isolate PG, PH, BG are cocci, UL is rod and UG is coccobacillus. Biochemically, isolates (PG, PH, BG UL and UG) are found to be Gram positive, non motile, lactose fermenter and catalase negative. The 16s Ribosomal RNA gene sequencing was carried out and each was identified with an accession number (PB: MT645488, PH: MT645489; BG: MT645490 UG: MT645491 and UL MT645492). Isolates PG and PH from tapai pulut belonged to Pediococcus pentosaceus (at 99% and 98%, respectively). Meanwhile, isolate from Belacan BG belonged to Enterococcus faecium (99%), and those from fermented shrimp, UG and UL belonged to Weissella confusa (99%), and Lactobacillus fermentum (98%), respectively. Majority of the isolates demonstrated broad spectrum inhibition against both Gram positive and negative indicator strains. Compared to the rest of isolates, PH exhibited the highest antibacterial activity against Bacillus subtilis. These results suggested that isolate PH are the most potent isolates which is producing antimicrobial agent with potential as food preservatives.

Keywords:

Lactic acid bacteria, Malay traditional foods Bacterial antagonism, probiotic organisms,

PDF

___

1. Chilton, S.N., J.P. Burton, and G. Reid, Inclusion of fermented foods in food guides around the world. Nutrients, 2015. 7(1): p. 390-404.
2. Tamang, J.P., et al., Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 2020. 19(1): p. 184-217.
3. Anal, A.K., et al., Food safety risks in traditional fermented food from South-East Asia. Food Control, 2020. 109: p. 106922.
4. Altieri, C., Ciuffreda, E., Di Maggio, B. and Sinigaglia, M., Lactic acid bacteria as starter cultures, in Starter Cultures in Food Production. p. 1-15.
5. Perez, R.H., T. Zendo, and K. Sonomoto, Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications. Microbial Cell Factories, 2014. 13(1): p. S3.
6. Mohd Adnan, A.F. and I.K. Tan, Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential. Bioresour Technol, 2007. 98(7): p. 1380-5.
7. Leisner, J.J., et al., Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient. Applied and Environmental Microbiology, 1999. 65(2): p. 599-605.
8. Ng, S.Y., et al., Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang). CyTA - Journal of Food, 2015. 13(4): p. 563-572.
9. Siti Nasiroh, I.a.N.S., Azmi and Makky, Essam A. (2018) I), 7-9 August 2018 ,. Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods. in International Food Science and Agrotechnology Conference (IFoSAC 2018). 2018.
10. Agnes Lee Chiu Nee, et al., Lactic acid bacteria isolated from locally produced vinegars and their antibacterial activity against foodborne bacteria. Universiti Malaysia Terengganu Journal of Undergraduate Research 2019. 1(2): p. 1-7.
11. Hajar, S. and T.H.T.A. Hamid, Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk. International Food Research Journal 2013. 20(1): p. 125-129.
12. Hudzicki, J. Kirby-Bauer Disk Diffusion Susceptibility Test Protocol. 2009. 1-23.
13. Schillinger, U. and W.H. Holzapfel, Antibacterial activity of carnobacteria. Food Microbiology, 1990. 7(4): p. 305-310.
14. Edwards, U., Rogall, T., Blocker, H., Emde, M. and Bottger, E.C., Isolation and direct complete nucleotide determination of entire genes. Nucleic Acid Research 1989. 17: p. 7843-7853.
15. Bintsis, T., Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS microbiology, 2018. 4(4): p. 665-684.
16. Hertzberger, R., et al., H2O2 Production in Species of the Lactobacillus acidophilus Group: a Central Role for a Novel NADH-Dependent Flavin Reductase. Applied and Environmental Microbiology, 2014. 80(7): p. 2229-2239.
17. Uwizeyimana, J.D., et al., Determination of Colistin Resistance by Simple Disk Diffusion Test Using Modified Mueller-Hinton Agar. alm, 2020. 40(4): p. 306-311.
18. Valgas, C., et al., Screening methods to determine antibacterial activity of natural products. Brazilian Journal of Microbiology, 2007. 38: p. 369-380.
19. Yesim, E., S. Nur, and M. Mustafa, Antimicrobial Activity of Essential Oil Against Rhizobium (Agrobacterium) vitis Using Agar Well and Disc Diffusion Method. Bacteriology Journal, 2018. 8: p. 1-11.
20. Nassar, M.S.M., W.A. Hazzah, and W.M.K. Bakr, Evaluation of antibiotic susceptibility test results: how guilty a laboratory could be? Journal of the Egyptian Public Health Association, 2019. 94(1): p. 4.
21. Jang, S., et al., The Culture of Pediococcus pentosaceus T1 Inhibits  Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi. Food Technol Biotechnol, 2015. 53(1): p. 29-37.
22. Lee, K.W., et al., Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food. Anaerobe, 2014. 28: p. 199-206.
23. Endang, S.R., Lactic Acid Bacteria in Fermented Foods of Indonesian Origin. Agritech, 2003. 23(2): p. 75-84
24. Mugula, J.K., et al., Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. International Journal of Food Microbiology, 2003. 80(3): p. 187-199.
25. Nawaz, M., et al., Characterization and Transfer of Antibiotic Resistance in Lactic Acid Bacteria from Fermented Food Products. Current Microbiology, 2011. 62(3): p. 1081-1089.
26. Bao, Y., et al., Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products. Food Control, 2010. 21(5): p. 695-701.
27. Sengun, I.Y., et al., Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food. International Journal of Food Microbiology, 2009. 135(2): p. 105-111.
28. Vasiee, A.R., et al., Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh. International Food Research Journal, 2014. 21(6): p. 2487-2492.
29. Fairfax, M.R., P.R. Lephart, and H. Salimnia, Weissella confusa: problems with identification of an opportunistic pathogen that has been found in fermented foods and proposed as a probiotic. Frontiers in Microbiology, 2014. 5(254).
30. Gao, W., B.P. Howden, and T.P. Stinear, Evolution of virulence in Enterococcus faecium, a hospital-adapted opportunistic pathogen. Current Opinion in Microbiology, 2018. 41: p. 76-82.
31. Sharma, S., et al., Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food. LWT, 2018. 97: p. 53-60.
32. Su-Bin Ahn, H.-E.P., Sang-Myeong Lee, So-Young Kim, Mi-Yae Shon, Wan-Kyu Lee. , Characteristics and immuno-modulatory effects of Weissella cibaria JW15 isolated from Kimchi, Korea traditional fermented food, for probiotic use. Journal of Biomedical Research, 2013. 14(4): p. 206-211.
33. Amaral, D.M.F., et al., Enterococcus faecium and Enterococcus durans isolated from cheese: Survival in the presence of medications under simulated gastrointestinal conditions and adhesion properties. Journal of Dairy Science, 2017. 100(2): p. 933-949.
34. Ben Braïek, O. and S. Smaoui, Enterococci: Between Emerging Pathogens and Potential Probiotics. BioMed Research International, 2019. 2019: p. 5938210.