Isolated microbes from local fermented food of Southeast Asia

• Main Authors: Jakera, Shakera, Tajarudin, Husnul Azan, Ng, Charles Wai Chun, Kamaludin, Ramizah, Hussain, Azieyati Hani, Abobaker, Mahmod
• Format: Conference Proceeding
• Language: English
• Subjects: Bacteria; Cakes; Carbohydrates; Dilution; Food; Lactic acid; Metabolites; Microorganisms; Organic acids; Probiotics; Starter cultures; Substrates
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0117993

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.