Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu.
By S. A. Liasi, T. I. Azmi, M. Hassan, M. Shuhaimi, M. Rosfarizan, A. Ariff. 2009
158 citations recorded by the source corpus.
Three isolates of lactic acid bacteria (LAB) from the fermented food product, Budu, were identified as genus lactobacillus(Lactobacillus casei LA17, Lactobacillus plantarum LA22 and L. paracasei LA02), and the highest population was Lb. paracasei LA02.The antibacterial agent produced by the isolates inhibited the growth of a range of gram-positive and gram-negative microorganisms. Antimicrobial sensitivity test to 18 different types of antibiotic were evaluated using the disc diffusion method. Inhibition zone diameter was measured and calculated from the means of five determinations and expressed in terms of resistance or susceptibility. All the LAB isolates were resistant to colestin sulphate, streptomycin, amikacin, norfloxacin, nalidixic acid, mecillinam, sulphanet hoxazole/ trimethoprim, kanamycin, neomycin, bacitracin and gentamycin but susceptible to erythromycin, penicillin G, chloramphenicol, tetracycline, ampicillin and nitrofurantion.
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/ac5323581e66977226ee4a2e92a2c9e6e3fa57fc
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In Molecular Biology
Citations in the corpus
- Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014, background): “This class of antibiotics bind to ribosomes, blocks protein synthesis (bacterio- static) and are effective against Gram-positive microorganisms (Liasi et al., 2009).”