Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa
Rhodotorula spp. are implicated for spoilage of cut vegetables producing slimy surfaces and off odours. This study evaluated the antiyeast activity of lactic acid bacteria (LAB) isolated from different sources against two local strains of R. mucilaginosa CBR and R. mucilaginosa CRT isolated from...
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| id |
my-usim-ddms-12635 |
|---|---|
| record_format |
uketd_dc |
| institution |
Universiti Sains Islam Malaysia |
| collection |
USIM Institutional Repository |
| language |
English |
| topic |
food industry Lactic acid bacteria Yeast fungi -- Biotechnology |
| spellingShingle |
food industry Lactic acid bacteria Yeast fungi -- Biotechnology Muhammad Faiz Bin Abdul Kuthoose Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa |
| description |
Rhodotorula spp. are implicated for spoilage of cut vegetables producing slimy
surfaces and off odours. This study evaluated the antiyeast activity of lactic acid
bacteria (LAB) isolated from different sources against two local strains of R.
mucilaginosa CBR and R. mucilaginosa CRT isolated from carrot and cucumber,
respectively. A total of 38 LAB isolates were screened for antiyeast activity using dual
agar overlay method against the target yeast. Three isolates identified by API 50CH
kit and 16s rDNA as Lactobacillus casei DF22, L, casei YG 1 and L. plantarum C 16
showed highest inhibition activity (>13rnm) after 48 h incubation at 30°C. Cell free
supernatant (CFS) of all LAB reduced growth of target yeast by 96 to 99% and
resulted in 6 loglo reduction within 2411 incubation at 30°C. Adjusting pH of CFS to 3,
5,6 and 7 resulted in variable antiyeast activity ranging from 23.4% to 54.8%. CFS of
L. casei DF22 showed highest activity at pH 3, 5, 6, and 7 compared to other LAB.
Heating the CFS LAB at 90°C for 30 rnin and 120°C for 30 min significantly (P<0.05)
reduced the antiyeast activity of different LAB. Heating of CFS (pH 3.8 to 3.9) at
90°C for 30 min reduced the antiyeast activity of L. casei YG1 by 59.2%, while the
activity L. plantarum C16 was maintained 50.2% at 121°C for 30 min. Treatment of
CFS with pepsin, papain and proteinase K significantly (K0.05) reduced the antiyeast
activity by 26.8% to 52.5% indicating the presence of protein. Treatment with papain
significantly reduced (P<0.05) the inhibitory activity of CFS L. casei YG1. L. casei
YG1, L. casei DF22 and L. plantarum C16 have the ability to inhibit each other by
dual agar ovelay method indicating the presence of bacteriocin. CFS of LAB showed
anti-adhesion activity against biofilm produces by R. mucilaginosa CBR by precoating
and co-incubation method. Adjusting pH of CFS resulted in significantly
reduced activity ranging from 50.4% to 69.7%. Heating the CFS LAB at 90°C for 30
min and 120°C for 30 min significantly (P<0.05) reduced the anti-adhesion activity of
different LAB ranging from 40.5% to 66.4%. CFS of L. plantarum C16 was
maintained by 66.4% at 90°C. Treatment of CFS with pepsin, papain and proteinase K
significantly (P<0.05) reduced the anti-adhesiont activity by 26.2% to 60.6%. CFS
were significantly (P<0.05) affected by enzyme papain with L. casei YG1 resulted in
significantly (W0.05) lost of activity by 26.2%. This study demonstrated that the
selected LAB-CFS produced con~pounds in the supernatant that have the ability as
antiyeast and anti-adhesion against R. mucilaginosa and have potential to be used as
biopreservative in food industry. |
| format |
Thesis |
| author |
Muhammad Faiz Bin Abdul Kuthoose |
| author_facet |
Muhammad Faiz Bin Abdul Kuthoose |
| author_sort |
Muhammad Faiz Bin Abdul Kuthoose |
| title |
Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa |
| title_short |
Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa |
| title_full |
Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa |
| title_fullStr |
Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa |
| title_full_unstemmed |
Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa |
| title_sort |
inhibitory activity of lactic acid bacteria against spoilage yeast rhodotorula mucilaginosa |
| granting_institution |
Universiti Sains Islam Malaysia |
| url |
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1812444916194738176 |
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my-usim-ddms-126352024-05-29T20:26:49Z Inhibitory Activity of Lactic Acid Bacteria against Spoilage Yeast Rhodotorula Mucilaginosa Muhammad Faiz Bin Abdul Kuthoose Rhodotorula spp. are implicated for spoilage of cut vegetables producing slimy surfaces and off odours. This study evaluated the antiyeast activity of lactic acid bacteria (LAB) isolated from different sources against two local strains of R. mucilaginosa CBR and R. mucilaginosa CRT isolated from carrot and cucumber, respectively. A total of 38 LAB isolates were screened for antiyeast activity using dual agar overlay method against the target yeast. Three isolates identified by API 50CH kit and 16s rDNA as Lactobacillus casei DF22, L, casei YG 1 and L. plantarum C 16 showed highest inhibition activity (>13rnm) after 48 h incubation at 30°C. Cell free supernatant (CFS) of all LAB reduced growth of target yeast by 96 to 99% and resulted in 6 loglo reduction within 2411 incubation at 30°C. Adjusting pH of CFS to 3, 5,6 and 7 resulted in variable antiyeast activity ranging from 23.4% to 54.8%. CFS of L. casei DF22 showed highest activity at pH 3, 5, 6, and 7 compared to other LAB. Heating the CFS LAB at 90°C for 30 rnin and 120°C for 30 min significantly (P<0.05) reduced the antiyeast activity of different LAB. Heating of CFS (pH 3.8 to 3.9) at 90°C for 30 min reduced the antiyeast activity of L. casei YG1 by 59.2%, while the activity L. plantarum C16 was maintained 50.2% at 121°C for 30 min. Treatment of CFS with pepsin, papain and proteinase K significantly (K0.05) reduced the antiyeast activity by 26.8% to 52.5% indicating the presence of protein. Treatment with papain significantly reduced (P<0.05) the inhibitory activity of CFS L. casei YG1. L. casei YG1, L. casei DF22 and L. plantarum C16 have the ability to inhibit each other by dual agar ovelay method indicating the presence of bacteriocin. CFS of LAB showed anti-adhesion activity against biofilm produces by R. mucilaginosa CBR by precoating and co-incubation method. Adjusting pH of CFS resulted in significantly reduced activity ranging from 50.4% to 69.7%. Heating the CFS LAB at 90°C for 30 min and 120°C for 30 min significantly (P<0.05) reduced the anti-adhesion activity of different LAB ranging from 40.5% to 66.4%. CFS of L. plantarum C16 was maintained by 66.4% at 90°C. Treatment of CFS with pepsin, papain and proteinase K significantly (P<0.05) reduced the anti-adhesiont activity by 26.2% to 60.6%. CFS were significantly (P<0.05) affected by enzyme papain with L. casei YG1 resulted in significantly (W0.05) lost of activity by 26.2%. This study demonstrated that the selected LAB-CFS produced con~pounds in the supernatant that have the ability as antiyeast and anti-adhesion against R. mucilaginosa and have potential to be used as biopreservative in food industry. Universiti Sains Islam Malaysia 2016-08 Thesis en https://oarep.usim.edu.my/handle/123456789/12635 https://oarep.usim.edu.my/bitstreams/eb637fb9-8435-4ce0-b14b-523496a11a37/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/79b021e1-06bc-46b2-8443-bd4d164a5012/download 2cead3b02c1abdf5f4012215af19a621 https://oarep.usim.edu.my/bitstreams/1922de3d-92ce-4959-94d0-866c85e697d1/download e806f4a0d2ed122af2068764c925f1b1 https://oarep.usim.edu.my/bitstreams/5b5f1566-e1d4-4640-995d-fdf7fb2db6e6/download 655eaa6d6b875ff0e1058979d3735f18 https://oarep.usim.edu.my/bitstreams/60611f3e-2bc4-4227-a0b3-45af25d14d37/download 6dcece51ed2bf659cbfb31b80e66810f https://oarep.usim.edu.my/bitstreams/d5b4c42c-ad5c-4ec3-9ef9-0e0ead009c8d/download a1a17d44e9ecdb658b0fbbd1f013fa15 https://oarep.usim.edu.my/bitstreams/09e04e48-1511-452e-bb5a-e41cad186271/download 1ab603285e0279ad15aa4c9685f863c3 https://oarep.usim.edu.my/bitstreams/697176ea-b4ec-4d93-8857-fe7ca5faa06d/download 6ec791aca008998a31aafa0b3faa814c https://oarep.usim.edu.my/bitstreams/c3411154-f318-44e5-bec6-90502c33a797/download 1bc2dcb1ac5e88488926968a8f6e7376 https://oarep.usim.edu.my/bitstreams/ef7a11be-54cd-4202-adf5-142bd54c2595/download e6a94ba8c7161e0ffdc62113482c680e https://oarep.usim.edu.my/bitstreams/9e2ad666-58fb-4451-badb-28aad9c88b4b/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/ed802adc-b458-415d-ba61-161030f6fba2/download 28f48e54c53350da667acfcfea92ce60 https://oarep.usim.edu.my/bitstreams/fdc4402b-5195-4d2a-b001-b8dc23721e46/download 2228e977ebea8966e27929f43e39cb67 https://oarep.usim.edu.my/bitstreams/bfba31d9-8561-4c35-b031-f142e4e738e0/download 392b92377d3166969ac79cc37a0ba5fb https://oarep.usim.edu.my/bitstreams/9d75b41e-efd6-4978-abc3-45da88b0bb46/download 1b70f87af6fdb6f73d267b35669fa6d4 https://oarep.usim.edu.my/bitstreams/9c2f7216-8152-4185-a411-6c744c405219/download 24d68299ae13852334a122ea657bbaaa https://oarep.usim.edu.my/bitstreams/67cd40d8-d721-4f39-892e-2bc130fc9862/download 24d68299ae13852334a122ea657bbaaa https://oarep.usim.edu.my/bitstreams/e01413b3-832c-4d98-b2c5-505ed9b8fab4/download e1c06d85ae7b8b032bef47e42e4c08f9 https://oarep.usim.edu.my/bitstreams/41e31792-f91c-463c-9146-ccc835fbc54a/download 392b92377d3166969ac79cc37a0ba5fb food industry Lactic acid bacteria Yeast fungi -- Biotechnology |