Antimicrobial
activities of lactic acid bacteria isolated from Malaysian prawn, macrobrachium
rosenbergii
N.Z.
Azahar1*, S. Iehata1, F. Fadhil1, M. Bulbul2
and Md. A. Kader1,2
1School of
Fisheries and Aquaculture Sciences, Universiti Malaysia Terengganu, 21030
Kuala Terengganu, Terengganu, Malaysia
2Institute of
Tropical Aquaculture, Universiti Malaysia Terengganu, 21030 Kuala Terengganu,
Terengganu, Malaysia
*Corresponding
Author E-mail: syafiqahzahidahazahar@gmail.com
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Key
words
16S rDNA
Antimicrobial activity
Lactic acid bacteria
Macrobrachium rosenbergii
Publication Data
Paper received : 08.03.2017
Revised received : 07.06.2017
Re-revised received :
06.07.2017
Accepted : 28.12.2017
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Abstract
Aim: This study aimed
to identify lactic acid bacteria (LAB) isolated from Macrobrachium
rosenbergii with an emphasis on their antimicrobial activities against
pathogens. ????
Methodology: Six M.
rosenbergii broodstocks were collected from local fishermen and brought
to the laboratory where all of them were sacrificed and their digestive
tracts were collected. Fourteen isolates grew in MRS agar medium and
subjected to pH between 6.3 - 6.6 at 37?C. The strains were tested for their
ability to inhibit the growth of pathogens; Vibrio parahaemolyticus, V.
alginolyticus and Aeromonas hydrophila. Molecular identification
of the strains were performed by amplifying and sequencing the 16S rDNA by
which the results were then compared to the database of known 16S rDNA
sequences. ????
Results: The results
showed that 57% of the strains inhibited growth against both V. alginolyticus
and V. parahaemolyticus, whereas only 21% of the strains inhibited
growth against all the pathogens tested. The identification result showed
that 6 strains had high similarity with Enterococcus faecalis, whereas
4 isolates had high similarity with Lactococcus garviae and 4 isolates
were affiliated with Lactococcus lactis.
Interpretation: All strains were
identified as lactic acid bacteria, and strains with the best ability to
inhibit pathogens will be selected for further studies on their potential as
dietary additive
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