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首页> 外文会议>Proceedings 2015 Innovation amp; Commercialization of Medical Electronic Technology Conference >Antimicrobial activities and antibiotic sensitivity of lactic acid bacteria (LAB) from fermented durian flesh
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Antimicrobial activities and antibiotic sensitivity of lactic acid bacteria (LAB) from fermented durian flesh

机译：榴莲发酵肉中乳酸菌的抑菌活性和抗生素敏感性

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摘要

Fermented durian flesh or so called tempoyak is a potential source of lactic acid bacteria (LAB) and have been proven that this mean of probiotic may exert many beneficial effects including their ability to inhibit spoilage and other pathogenic bacteria due to decrement of pH value and production of metabolites. The aim of this study is to isolate and characterize LAB from tempoyak including determination for both antibiotic susceptibility and antimicrobial potentials of the isolates against selected indicators. LAB were isolated from tempoyak samples and further characterized on the basis identification of Lactobacillus species and acid fermentation test. Their antagonistic effect and antibiotic susceptibility were tested using disc diffusion method against eight selected bacteria and 11 selected antibiotics respectively. This preliminary time-course study has initiated the potency of LAB and safety attributes towards application of the possible LAB isolates from tempoyak in the food and health application.
机译：榴莲发酵肉或所谓的tempoyak是乳酸菌（LAB）的潜在来源，并且已经证明，这种益生菌可能会产生许多有益的作用，包括由于pH值和产量降低而抑制腐败和其他病原菌的能力。代谢产物。这项研究的目的是从tempoyak分离并鉴定LAB，包括确定针对所选指标的分离物的抗生素敏感性和抗菌潜力。从tempoyak样品中分离出LAB，并根据乳酸杆菌种类鉴定和酸发酵试验进一步表征。使用圆盘扩散法分别测试了它们对8种选定细菌和11种选定抗生素的拮抗作用和抗生素敏感性。这项初步的时程研究已启动了LAB的效力和安全性属性，以将可能与tempoyak分离的LAB分离物应用于食品和健康领域。

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