Inhibition of Coliform Bacteria by Lactic Acid Bacteria Isolated from Nham Hed (Fermented Mushroom)

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Four samples of Nham Hed which fermented from different carbon sources; Homnil rice (HN), sticky rice (SR), LeumPua rice (LP) and rice berry (RB) were evaluated for total viable count of lactic acid bacteria (LAB). The rice berry Nham Hed samples showed the highest of total lactic bacteria count with values 2.83 x 105 cfu/g. The thirty one distinct colonies of LAB were isolated and categorized into 6 groups on the basis of their colony characteristics on MRS agar, microscopic morphology and biochemical characteristic. These 6 isolates were screened for their antimicrobial activity against 2 strains of coliform bacteria and it was found that LAB isolate E exhibited the highest antimicrobial activity against Escherichia coli and Enterobacter sp. which the zone of inhibition zone 14.22 ± 1.50 mm and 13.38 ± 1.25 mm, respectively. According to the morphology characterization, isolate E was probably classified to Weissella spp. These obtained results revealed the possibility for further characterization and purification the antimicrobial compound produced by the studied isolate as food bio preservatives to control food spoilage and pathogenic bacteria.

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Periodical:

Edited by:

Ruangdet Wongla

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56-60

Citation:

S. Wittanalai et al., "Inhibition of Coliform Bacteria by Lactic Acid Bacteria Isolated from Nham Hed (Fermented Mushroom)", Applied Mechanics and Materials, Vol. 886, pp. 56-60, 2019

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January 2019

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