Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia
Information relating to the types of lactic acid bacteria (LAB) present in stingless bee bread farm in Malaysia, their antimicrobial and probiotic properties is lacking. Bee bread is rich in nutrients, acidic in nature and may support growth of many microorganisms including LAB. The purpose of this...
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| id |
my-usim-ddms-12376 |
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| record_format |
uketd_dc |
| institution |
Universiti Sains Islam Malaysia |
| collection |
USIM Institutional Repository |
| language |
English |
| topic |
Antimicrobial activity Lactic acid bacteria Probiotic properties Stingless bees |
| spellingShingle |
Antimicrobial activity Lactic acid bacteria Probiotic properties Stingless bees Doaa Hashim Yahya Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia |
| description |
Information relating to the types of lactic acid bacteria (LAB) present in stingless bee bread farm in Malaysia, their antimicrobial and probiotic properties is lacking. Bee bread is rich in nutrients, acidic in nature and may support growth of many microorganisms including LAB. The purpose of this study was to isolate lactic acid bacteria from bee bread of stingless-bee obtained from different stingless bee species and sources. The isolated LAB were evaluated for their antibacterial activity against three pathogenic bacteria (Staphylococcus aureus ATCC 25923, Salmonella Typhimurium ATCC 1331 1 and Escherichia coli ATCC 25922) and, the probiotic properties namely, tolerance to low pH, and survival in 0.1 to 0.5% bile-salt and antibiotic resistant. Pre-enrichment of bee bread in MRS broth facilitate isolation of fifteen LAB strains on MRS agar with 0.8% 〖CaCO〗_3 compared to tomato juice agar with 0.8% 〖CaCO〗_3. The isolates were assured LAB by negative catalase test and Gram positive. LAB isolates showed significant (p<0.05) inhibitory activity against targeted bacteria. LAB isolated from Thorasica spp., Itama spp. and Terminata spp. isolated from Negeri Sembilan (NS) was more effect against S. Typhimurium and E. coli while LAB isolated from Sungai Merab (SM) showed the highest inhibitory activity against S. aureus as indicated by the diameter of inhibition zone: S. aureus (14.0-25.8 mm), Salmonella typhimurium (23.1 to 37.6 mm) and Escherichia coli (17 to 39.6 mm) after 24 h incubation at 37°C by dual agar overlay method. Supernatants of all LAB isolates showed an excellent antibacterial activity against all target bacteria at 50% of the cell free supernatant. Loss of antibacterial activity was observed after adjustment of supernatant to pH 5, 6, 7 and 8. All LAB isolates survived in 0.1 to 0.5 % (w/v) bile-salt and pH 2 to 4. The LAB isolated from bee bread SM were more resistant to high pH and bile-salt than LAB isolated from bee bread NS. All LAB isolates were resistant to vancomycin (5 µm) and streptomycin (10 µm); LAB from bee bread SM were resistant to gentamycin (10 µm) while LAB from bee bread NS were less resistant. All LAB isolates were sensitive to tetracycline (30 µn), penicillin G (10 µm) and chloramphenicol (30 µm). It can be concluded that bee bread of stingless bees obtained from different sources contains LAB with good antimicrobial activity against the target pathogens, but variable probiotic properties and less susceptibility to some antibiotics. |
| format |
Thesis |
| author |
Doaa Hashim Yahya |
| author_facet |
Doaa Hashim Yahya |
| author_sort |
Doaa Hashim Yahya |
| title |
Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia |
| title_short |
Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia |
| title_full |
Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia |
| title_fullStr |
Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia |
| title_full_unstemmed |
Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia |
| title_sort |
antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in malaysia |
| granting_institution |
Universiti Sains Islam Malaysia |
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my-usim-ddms-123762024-05-29T19:09:51Z Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia Doaa Hashim Yahya Information relating to the types of lactic acid bacteria (LAB) present in stingless bee bread farm in Malaysia, their antimicrobial and probiotic properties is lacking. Bee bread is rich in nutrients, acidic in nature and may support growth of many microorganisms including LAB. The purpose of this study was to isolate lactic acid bacteria from bee bread of stingless-bee obtained from different stingless bee species and sources. The isolated LAB were evaluated for their antibacterial activity against three pathogenic bacteria (Staphylococcus aureus ATCC 25923, Salmonella Typhimurium ATCC 1331 1 and Escherichia coli ATCC 25922) and, the probiotic properties namely, tolerance to low pH, and survival in 0.1 to 0.5% bile-salt and antibiotic resistant. Pre-enrichment of bee bread in MRS broth facilitate isolation of fifteen LAB strains on MRS agar with 0.8% 〖CaCO〗_3 compared to tomato juice agar with 0.8% 〖CaCO〗_3. The isolates were assured LAB by negative catalase test and Gram positive. LAB isolates showed significant (p<0.05) inhibitory activity against targeted bacteria. LAB isolated from Thorasica spp., Itama spp. and Terminata spp. isolated from Negeri Sembilan (NS) was more effect against S. Typhimurium and E. coli while LAB isolated from Sungai Merab (SM) showed the highest inhibitory activity against S. aureus as indicated by the diameter of inhibition zone: S. aureus (14.0-25.8 mm), Salmonella typhimurium (23.1 to 37.6 mm) and Escherichia coli (17 to 39.6 mm) after 24 h incubation at 37°C by dual agar overlay method. Supernatants of all LAB isolates showed an excellent antibacterial activity against all target bacteria at 50% of the cell free supernatant. Loss of antibacterial activity was observed after adjustment of supernatant to pH 5, 6, 7 and 8. All LAB isolates survived in 0.1 to 0.5 % (w/v) bile-salt and pH 2 to 4. The LAB isolated from bee bread SM were more resistant to high pH and bile-salt than LAB isolated from bee bread NS. All LAB isolates were resistant to vancomycin (5 µm) and streptomycin (10 µm); LAB from bee bread SM were resistant to gentamycin (10 µm) while LAB from bee bread NS were less resistant. All LAB isolates were sensitive to tetracycline (30 µn), penicillin G (10 µm) and chloramphenicol (30 µm). It can be concluded that bee bread of stingless bees obtained from different sources contains LAB with good antimicrobial activity against the target pathogens, but variable probiotic properties and less susceptibility to some antibiotics. Universiti Sains Islam Malaysia 2017-02 Thesis en https://oarep.usim.edu.my/handle/123456789/12376 https://oarep.usim.edu.my/bitstreams/ad972fb1-2321-4506-929b-f44b8f98c8cc/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/f432701d-a03f-4234-8f5f-26e4dab23566/download 8b26e8dd6e61d2ce668ee34c31ae00d7 https://oarep.usim.edu.my/bitstreams/7e869be5-f26d-4019-b3be-29247b98f928/download 0532b01d871aace62569061937723fce https://oarep.usim.edu.my/bitstreams/8a934836-e93e-4f9b-8e6d-b24e05bc750b/download c70c66ab2171f72e11d2c4d1a1a31fd0 https://oarep.usim.edu.my/bitstreams/9fc40b90-055b-4b22-a0bd-25b2fb957e6a/download 51495067d7613aaf3ebdaacc24c90122 https://oarep.usim.edu.my/bitstreams/cfadb739-52b5-4db9-b217-3da77cf7bae3/download 0de9d1b785e761c12218db4a19bf24ad https://oarep.usim.edu.my/bitstreams/95ba046f-494c-43bc-8dc7-e8bafd848edf/download 433fca57e2c2d58c24b7609a0d7f4deb https://oarep.usim.edu.my/bitstreams/144aa18b-fbd9-4d58-93c2-17dcd63dd70d/download 1a858158378f79b2127438e8e8f6729e https://oarep.usim.edu.my/bitstreams/ace61f5c-9119-42c8-bc26-df8e5cf4b58a/download fab37e2b87439dda280f3791a83f8f02 https://oarep.usim.edu.my/bitstreams/4d21aeef-86db-421c-b409-13140ae8d871/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/e0bc7e1c-fa06-4708-9fc2-de2f7682077e/download 1bb607118047afc5c385b82385dd931f https://oarep.usim.edu.my/bitstreams/19f3a496-d629-43fb-b748-6f27ebe00b08/download 2228e977ebea8966e27929f43e39cb67 https://oarep.usim.edu.my/bitstreams/a95dd267-0129-4b13-b1be-aaa8eb8315a8/download 33f4f15a16a9843faf6a25d4f387b6fd https://oarep.usim.edu.my/bitstreams/f723e60f-f37c-4776-97fe-cdb62999ef87/download ff4c8ff01d544500ea4bfea43e6108c1 https://oarep.usim.edu.my/bitstreams/251816ad-b8a1-4771-b30c-07f289ed296c/download 429079e52f342c49301a02e207bfde06 https://oarep.usim.edu.my/bitstreams/798ad854-fede-4312-b22c-e4bc2e47ca35/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/c5307504-cb07-428a-beba-d55817ebf2e0/download 1bb607118047afc5c385b82385dd931f Antimicrobial activity Lactic acid bacteria Probiotic properties Stingless bees |