Fermented foods are full of beneficial microbes. They have unique functional features that provide humans with health benefits due to the presence of functional microorganisms that have probiotic capabilities, antibacterial properties, antioxidant properties, peptide synthesis, and so on. Lactic acid bacteria (LAB) can convert carbohydrate substrates into organic acids, primarily lactic acid, and produce a diverse range of metabolites. LAB strains are widely used as starter cultures, probiotics, and microbial cell factories due to their intriguing beneficial properties. As samples, shrimp paste, and soya cake were selected for further investigation. The purpose of this study was to see how many LAB strains could be found in fermented food samples. LAB strains were cultured and isolated on MRS media, which is a specific media for LAB to grow. MRS media was prepared and serial dilution of sample were done. Serial dilution used to identify and distinguish every colonies of LAB formed in the MRS media. LAB were isolated and the morphology of each bacteria were recorded. As a result, a number of LAB were found and examined successfully from shrimp paste and soy cake.
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24 February 2023
THE 3RD FACULTY OF INDUSTRIAL TECHNOLOGY INTERNATIONAL CONGRESS 2021 INTERNATIONAL CONFERENCE: Enriching Engineering Science through Collaboration of Multidisciplinary Fields
28–29 October 2021
Bandung, Indonesia
Research Article|
February 24 2023
Isolated microbes from local fermented food of Southeast Asia
Shakera Jakera;
Shakera Jakera
b)
1
Bioprocess Technology Division, School of Industrial Technology, Jalan Persiaran Sains
, 11800, Universiti Sains Malaysia, Pulau Pinang, Malaysia
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Husnul Azan Tajarudin;
Husnul Azan Tajarudin
a)
1
Bioprocess Technology Division, School of Industrial Technology, Jalan Persiaran Sains
, 11800, Universiti Sains Malaysia, Pulau Pinang, Malaysia
a)Corresponding author: [email protected]
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Charles Wai Chun Ng;
Charles Wai Chun Ng
c)
1
Bioprocess Technology Division, School of Industrial Technology, Jalan Persiaran Sains
, 11800, Universiti Sains Malaysia, Pulau Pinang, Malaysia
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Ramizah Kamaludin;
Ramizah Kamaludin
d)
1
Bioprocess Technology Division, School of Industrial Technology, Jalan Persiaran Sains
, 11800, Universiti Sains Malaysia, Pulau Pinang, Malaysia
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Azieyati Hani Hussain;
Azieyati Hani Hussain
e)
1
Bioprocess Technology Division, School of Industrial Technology, Jalan Persiaran Sains
, 11800, Universiti Sains Malaysia, Pulau Pinang, Malaysia
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Mahmod Abobaker
Mahmod Abobaker
f)
1
Bioprocess Technology Division, School of Industrial Technology, Jalan Persiaran Sains
, 11800, Universiti Sains Malaysia, Pulau Pinang, Malaysia
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Shakera Jakera
1,b)
Husnul Azan Tajarudin
1,a)
Charles Wai Chun Ng
1,c)
Ramizah Kamaludin
1,d)
Azieyati Hani Hussain
1,e)
Mahmod Abobaker
1,f)
1
Bioprocess Technology Division, School of Industrial Technology, Jalan Persiaran Sains
, 11800, Universiti Sains Malaysia, Pulau Pinang, Malaysia
a)Corresponding author: [email protected]
AIP Conf. Proc. 2772, 060007 (2023)
Citation
Shakera Jakera, Husnul Azan Tajarudin, Charles Wai Chun Ng, Ramizah Kamaludin, Azieyati Hani Hussain, Mahmod Abobaker; Isolated microbes from local fermented food of Southeast Asia. AIP Conf. Proc. 24 February 2023; 2772 (1): 060007. https://doi.org/10.1063/5.0117993
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