Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu.
作者： Liasi, S. A. , Azmi, T. I. , Hassan, M. D. , Shuhaimi, M. , Rosfarizan, M.
DOI: 10.21161/MJM.15008
关键词:
摘要: 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), highest population was Lb. LA02.The antibacterial agent produced by inhibited growth a range gram-positive gram-negative microorganisms. Antimicrobial sensitivity test to 18 different types antibiotic evaluated using disc diffusion method. Inhibition zone diameter measured calculated means five determinations expressed in terms resistance or susceptibility. All LAB resistant colestin sulphate, streptomycin, amikacin, norfloxacin, nalidixic acid, mecillinam, sulphanet hoxazole/ trimethoprim, kanamycin, neomycin, bacitracin and gentamycin but susceptible erythromycin, penicillin G, chloramphenicol, tetracycline, ampicillin nitrofurantion.
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