Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou

Ilyanie H. Y., . and Huda Faujan N., . and Ida Muryany M. Y., . and Zuraida J., . Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou. pp. 338-348. ISSN 22317546

Budu (BUM) is mainly produced in Kelantan and Terengganu while bosou (BO) is an ethnic fermented food originated from Sabah. These fermented foods are typically consumed as condiments for flavour enhancement of meals. In the present work lactic acid bacteria (LAB) isolated from both fermented fish products were screened in vitro for their probiotic attributes following the FAO/WHO guidelines. The acid and bile tolerance haemolytic and antimicrobial activities as well as resistance against antibiotics were examined. A total of 42 isolates were characterised by a preliminary subtractive screening method (catalase-negative and Gram-positive cocci/bacilli). Of these 14 isolates (four isolates from BO and ten isolates from BUM) could tolerate the high acidic conditions thus were further tested for other probiotic characteristics and molecularly identified by 16S rRNA sequencing. These isolates demonstrated survival rates above 90 and 50 when exposed to pH as low as 2.5 and 0.3 bile salts respectively. These isolates also did not display -haemolytic properties and could retard the growth of all indicator pathogens to varying degrees. Based on 16S rRNA gene sequence analysis the BO and BUM isolates were identified as Lactobacillus plantarum and L. paracasei respectively with 98 similarities to the nucleotide sequences existing in the GenBank database. These findings suggested that LAB isolated from both budu and bosou could be a promising probiotic potential hence could be further developed as medicinal agents.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(02)%202022/12%20-...

Abstract

Budu (BUM) is mainly produced in Kelantan and Terengganu while bosou (BO) is an ethnic fermented food originated from Sabah. These fermented foods are typically consumed as condiments for flavour enhancement of meals. In the present work lactic acid bacteria (LAB) isolated from both fermented fish products were screened in vitro for their probiotic attributes following the FAO/WHO guidelines. The acid and bile tolerance haemolytic and antimicrobial activities as well as resistance against antibiotics were examined. A total of 42 isolates were characterised by a preliminary subtractive screening method (catalase-negative and Gram-positive cocci/bacilli). Of these 14 isolates (four isolates from BO and ten isolates from BUM) could tolerate the high acidic conditions thus were further tested for other probiotic characteristics and molecularly identified by 16S rRNA sequencing. These isolates demonstrated survival rates above 90 and 50 when exposed to pH as low as 2.5 and 0.3 bile salts respectively. These isolates also did not display -haemolytic properties and could retard the growth of all indicator pathogens to varying degrees. Based on 16S rRNA gene sequence analysis the BO and BUM isolates were identified as Lactobacillus plantarum and L. paracasei respectively with 98 similarities to the nucleotide sequences existing in the GenBank database. These findings suggested that LAB isolated from both budu and bosou could be a promising probiotic potential hence could be further developed as medicinal agents.

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Item Type:	Article
AGROVOC Term:	Fermented products
AGROVOC Term:	Fish products
AGROVOC Term:	Isolation
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Probiotics
AGROVOC Term:	Antagonism
AGROVOC Term:	haemolytic
AGROVOC Term:	Gene expression
AGROVOC Term:	Medicinal properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10642

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