Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad

Malaysia has many traditional fermented food and every states in Malaysia have their own traditional food for example like Budu, Tempoyak and Chili Bo. Lactic acid bacteria (LAB) are an important group of industrial organism that involved in the processing of various fermented food. Previous study s...

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Main Author:	Rahmad, Muhamad Nazmie
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Bacteria
Online Access:	https://ir.uitm.edu.my/id/eprint/27704/1/TD_MUHAMAD%20NAZMIE%20RAHMAD%20HS%2015_5.pdf
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id	my-uitm-ir.27704
record_format	uketd_dc
spelling	my-uitm-ir.277042020-02-05T07:19:24Z Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad 2015 Rahmad, Muhamad Nazmie Bacteria Malaysia has many traditional fermented food and every states in Malaysia have their own traditional food for example like Budu, Tempoyak and Chili Bo. Lactic acid bacteria (LAB) are an important group of industrial organism that involved in the processing of various fermented food. Previous study shown, screening and identification of lactic acid bacteria is only focus on biochemical and analytical profile index (API) test. Therefore, this study was performed to investigate the LAB isolate made from durian musang king, budu, and fermented chili using molecular identification which is PCR analysis. The sample was sequenced by 16S rONA gene and will detect the specific bacteria strain of lactic acid bacteria due to the percentage of similarities according to sequence data accumulated from the National Center of Biotechnology Information database (NCBI) Gen Bank. Based on data collected, LAB strain was detected at 1500 base pair. The sequencing result were identified the specific strain of LAB isolated according to the high similarities percentage. Comparison between PCR and API test was done showing that PCR are given more specific strain of LAB isolated. As a conclusion, there is a LAB strain isolated from dOOan made of Malaysian durian musang king, budu and chili boo Detection by PCR gives exact strain of LAB by PCR compare to API test. 2015 Thesis https://ir.uitm.edu.my/id/eprint/27704/ https://ir.uitm.edu.my/id/eprint/27704/1/TD_MUHAMAD%20NAZMIE%20RAHMAD%20HS%2015_5.pdf text en public degree Universiti Teknologi MARA Faculty of Health Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Bacteria
spellingShingle	Bacteria Rahmad, Muhamad Nazmie Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad
description	Malaysia has many traditional fermented food and every states in Malaysia have their own traditional food for example like Budu, Tempoyak and Chili Bo. Lactic acid bacteria (LAB) are an important group of industrial organism that involved in the processing of various fermented food. Previous study shown, screening and identification of lactic acid bacteria is only focus on biochemical and analytical profile index (API) test. Therefore, this study was performed to investigate the LAB isolate made from durian musang king, budu, and fermented chili using molecular identification which is PCR analysis. The sample was sequenced by 16S rONA gene and will detect the specific bacteria strain of lactic acid bacteria due to the percentage of similarities according to sequence data accumulated from the National Center of Biotechnology Information database (NCBI) Gen Bank. Based on data collected, LAB strain was detected at 1500 base pair. The sequencing result were identified the specific strain of LAB isolated according to the high similarities percentage. Comparison between PCR and API test was done showing that PCR are given more specific strain of LAB isolated. As a conclusion, there is a LAB strain isolated from dOOan made of Malaysian durian musang king, budu and chili boo Detection by PCR gives exact strain of LAB by PCR compare to API test.
format	Thesis
qualification_level	Bachelor degree
author	Rahmad, Muhamad Nazmie
author_facet	Rahmad, Muhamad Nazmie
author_sort	Rahmad, Muhamad Nazmie
title	Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad
title_short	Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad
title_full	Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad
title_fullStr	Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad
title_full_unstemmed	Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad
title_sort	molecular identification of lactic acid bacteria isolated from tempoyak made of malaysian durian musang king, budu and fermented chili / muhamad nazmie rahmad
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Health Sciences
publishDate	2015
url	https://ir.uitm.edu.my/id/eprint/27704/1/TD_MUHAMAD%20NAZMIE%20RAHMAD%20HS%2015_5.pdf
_version_	1783733997264699392

Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad

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