Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.

Bacillus spp.are endospore-forming, Gram-positive bacteria able to cause food spoilage and foodborne diseases. Lactic acid bacteria (LAB) are known for their ability to synthesize compounds that can inhibit growth of vegetative cells and spore germination of Bacillus spp. The aim of this study was t...

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Main Author:	Wasim S. M. Qadi
Format:	Thesis
Language:	English
Subjects:	Fermented foods > Chemistry Analytic antimicrobial activity Bacillus cereus Lactic Acid Bacteria (LAB) Fermented foods > Chemistry, Analytic
Online Access:	https://oarep.usim.edu.my/bitstreams/aa2f6afb-cb18-4d41-916a-a58202c2ab49/download https://oarep.usim.edu.my/bitstreams/6a9721ad-9095-474c-b066-08fe47786fe4/download https://oarep.usim.edu.my/bitstreams/0bed7d77-020c-4809-8f8f-5159d82fc720/download https://oarep.usim.edu.my/bitstreams/d300f148-fd28-44fb-b613-b50d9e53f31a/download https://oarep.usim.edu.my/bitstreams/6092ca16-10f9-4df0-b079-9ea0f3b36617/download https://oarep.usim.edu.my/bitstreams/9d3c7225-420c-4cad-991e-5c05833c3615/download
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id	my-usim-ddms-12347
record_format	uketd_dc
institution	Universiti Sains Islam Malaysia
collection	USIM Institutional Repository
language	English
topic	Fermented foods -- Chemistry Analytic antimicrobial activity Bacillus cereus Lactic Acid Bacteria (LAB) Fermented foods -- Chemistry, Analytic
spellingShingle	Fermented foods -- Chemistry Analytic antimicrobial activity Bacillus cereus Lactic Acid Bacteria (LAB) Fermented foods -- Chemistry, Analytic Wasim S. M. Qadi Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.
description	Bacillus spp.are endospore-forming, Gram-positive bacteria able to cause food spoilage and foodborne diseases. Lactic acid bacteria (LAB) are known for their ability to synthesize compounds that can inhibit growth of vegetative cells and spore germination of Bacillus spp. The aim of this study was to screen LAB isolated from yogurt, fermented shrimp paste “belacan” and fermented durian “tempoyak” for antimicrobial activity on vegetative cell growth and spore germination of Bacillus cereus, B subtilis and B.spizizenii. Results of agar spot assay showed that from the 45 LAB cells 98% inhibited strongly growth of B.cereus compared to 78% against B.spizizenii and 51% against B.subtilis. The LAB supernatant showed strong inhibitory activity against B.cereus 58%,followed by B. spizizenii 44.5% and B.subtilis 31%. Variable inhibitory activity against vegetative cells and spore germination was observed when he pH of supernatants was adjusted to Ph 4,5 and 6.The supernatants of all LAB isolates showed good inhibitory activity against vegetative cells 46.5% against B.cereus, 31% against B.subtilis and 37.8% against B.spizizenii at Ph 4. LAB isolated from belacan and fermented durian showed activity at Ph 5 and 6: 15.5% against B.subtilis, 20% against B.cereus and 2% against B. spizizenii. Sepernatant of LAB from yogurt lost its inhibitory activity at pH 5 and 6.Spore germination of the Bacillus spp. Was affected by LAB cells and supernatants. LAB cells isolated from yogurt, belacan and fermented durian inhibited strongly spore germination of B. subtilis (89%) than B. cereus (73.3%) as evaluated by spot assay. In contrast, the supernatant demonstrated variable inhibitory activity against spore germination as indicated by 24.4% for B. subtilis, 29% for B. cereus and 15.5% against B.spizizenii as evaluated by well method. Spore germination was strongly inhibited by pH of supernatant, greater inhibition at pH 4 compared to pH 5 and 6.The supernatant of LAB isolates from belacan and durian inhibited spore germination at pH 5 and 6. While Supernatant of LAB from yogurt lost its inhibitory activity against spore germination at pH 5 and 6. Antimicrobial activity of supernatant LAB (BP2, BK4, BT1, D2) were diminished when treated with proteinase k, RNase I. LAB isolates from “belacan” and fermented durian were susceptible to Penicillin G (PI), Gentamicin (CN), Chloramphenicol (C), Tetracycline (TE) but resistant to vancomycin and Streptomycin (S). This study indicated that the presence of compounds in LAB supernatants that have inhibitory activity against vegetative cells and spore germination at pH 5 and 6. Such compounds may have potential use for food biopresevation against food spoilage and foodborne disease caused by Bacillus spp.
format	Thesis
author	Wasim S. M. Qadi
author_facet	Wasim S. M. Qadi
author_sort	Wasim S. M. Qadi
title	Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.
title_short	Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.
title_full	Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.
title_fullStr	Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.
title_full_unstemmed	Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.
title_sort	inhibition activity of lactic acid bacteria isolated from fermented foods against vegetative cells and spore germination of bacillus spp.
granting_institution	Universiti Sains Islam Malaysia
url	https://oarep.usim.edu.my/bitstreams/aa2f6afb-cb18-4d41-916a-a58202c2ab49/download https://oarep.usim.edu.my/bitstreams/6a9721ad-9095-474c-b066-08fe47786fe4/download https://oarep.usim.edu.my/bitstreams/0bed7d77-020c-4809-8f8f-5159d82fc720/download https://oarep.usim.edu.my/bitstreams/d300f148-fd28-44fb-b613-b50d9e53f31a/download https://oarep.usim.edu.my/bitstreams/6092ca16-10f9-4df0-b079-9ea0f3b36617/download https://oarep.usim.edu.my/bitstreams/9d3c7225-420c-4cad-991e-5c05833c3615/download
_version_	1812444864066879488
spelling	my-usim-ddms-123472024-05-29T20:08:26Z Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp. Wasim S. M. Qadi Bacillus spp.are endospore-forming, Gram-positive bacteria able to cause food spoilage and foodborne diseases. Lactic acid bacteria (LAB) are known for their ability to synthesize compounds that can inhibit growth of vegetative cells and spore germination of Bacillus spp. The aim of this study was to screen LAB isolated from yogurt, fermented shrimp paste “belacan” and fermented durian “tempoyak” for antimicrobial activity on vegetative cell growth and spore germination of Bacillus cereus, B subtilis and B.spizizenii. Results of agar spot assay showed that from the 45 LAB cells 98% inhibited strongly growth of B.cereus compared to 78% against B.spizizenii and 51% against B.subtilis. The LAB supernatant showed strong inhibitory activity against B.cereus 58%,followed by B. spizizenii 44.5% and B.subtilis 31%. Variable inhibitory activity against vegetative cells and spore germination was observed when he pH of supernatants was adjusted to Ph 4,5 and 6.The supernatants of all LAB isolates showed good inhibitory activity against vegetative cells 46.5% against B.cereus, 31% against B.subtilis and 37.8% against B.spizizenii at Ph 4. LAB isolated from belacan and fermented durian showed activity at Ph 5 and 6: 15.5% against B.subtilis, 20% against B.cereus and 2% against B. spizizenii. Sepernatant of LAB from yogurt lost its inhibitory activity at pH 5 and 6.Spore germination of the Bacillus spp. Was affected by LAB cells and supernatants. LAB cells isolated from yogurt, belacan and fermented durian inhibited strongly spore germination of B. subtilis (89%) than B. cereus (73.3%) as evaluated by spot assay. In contrast, the supernatant demonstrated variable inhibitory activity against spore germination as indicated by 24.4% for B. subtilis, 29% for B. cereus and 15.5% against B.spizizenii as evaluated by well method. Spore germination was strongly inhibited by pH of supernatant, greater inhibition at pH 4 compared to pH 5 and 6.The supernatant of LAB isolates from belacan and durian inhibited spore germination at pH 5 and 6. While Supernatant of LAB from yogurt lost its inhibitory activity against spore germination at pH 5 and 6. Antimicrobial activity of supernatant LAB (BP2, BK4, BT1, D2) were diminished when treated with proteinase k, RNase I. LAB isolates from “belacan” and fermented durian were susceptible to Penicillin G (PI), Gentamicin (CN), Chloramphenicol (C), Tetracycline (TE) but resistant to vancomycin and Streptomycin (S). This study indicated that the presence of compounds in LAB supernatants that have inhibitory activity against vegetative cells and spore germination at pH 5 and 6. Such compounds may have potential use for food biopresevation against food spoilage and foodborne disease caused by Bacillus spp. Universiti Sains Islam Malaysia 2017-07 Thesis en https://oarep.usim.edu.my/handle/123456789/12347 https://oarep.usim.edu.my/bitstreams/19a3e283-539c-4a18-8bee-ec82f544928f/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/aa2f6afb-cb18-4d41-916a-a58202c2ab49/download ebb9f9e6fb1feac826d3dc63a0e7f221 https://oarep.usim.edu.my/bitstreams/6a9721ad-9095-474c-b066-08fe47786fe4/download bc164d2a8c4186db830518914d6d90df https://oarep.usim.edu.my/bitstreams/0bed7d77-020c-4809-8f8f-5159d82fc720/download 05ded16350c9dab239e157499276301f https://oarep.usim.edu.my/bitstreams/d300f148-fd28-44fb-b613-b50d9e53f31a/download 6143a606625d40602bdcf56e44e99999 https://oarep.usim.edu.my/bitstreams/6092ca16-10f9-4df0-b079-9ea0f3b36617/download 5bf7cb7cc9faf87cf124889ed06add12 https://oarep.usim.edu.my/bitstreams/9d3c7225-420c-4cad-991e-5c05833c3615/download e57c34c5d11de1f01ed267d6d19d4572 https://oarep.usim.edu.my/bitstreams/f12be7a6-80d9-4593-97a3-c78e9965f3e4/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/b498044d-b9b1-41b0-a624-b1bcc37e8944/download 876fc901e47338b266cb6b3595936eea https://oarep.usim.edu.my/bitstreams/951353ad-1300-4a33-8464-448591aedb18/download 9bc510c6e48e67c02f969676aaadd28b https://oarep.usim.edu.my/bitstreams/3df50dc4-be22-4b91-9b68-a1a328141201/download 920b376b392544d5a4f31465ea2d4086 https://oarep.usim.edu.my/bitstreams/2e5c3f28-a1bf-4826-8d83-e54ec17a9dd5/download 0b7e70130202e79323d734b7c4a7f00d https://oarep.usim.edu.my/bitstreams/030eeab3-eaa7-4a0c-b479-dc628efddab4/download 856760a170fe3905d3b8ebec3094b6ce Fermented foods -- Chemistry, Analytic antimicrobial activity Bacillus cereus Lactic Acid Bacteria (LAB) B. spizizenii

Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.

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