Open AccessSynergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices
Author(s) -
Amin Ismail,
Mohd Nizam Lani,
Hossein Zakeri,
N.N. Hasim,
Rozila Alias,
Azlina Mansor
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).534
Subject(s) - fermented fish , antimicrobial , food science , tilapia , preservative , pepper , fermentation , fermentation in food processing , biology , bacillus cereus , food microbiology , food preservatives , lactic acid , bacteria , microbiology and biotechnology , fish <actinopterygii> , genetics , fishery
Fermented tilapia (Tilapia nicoliticus) is one of the famous fermented food in Malaysia.Lactic acid bacteria (LAB) which well known as GRAS (Generally Regarded as Safe) arepresent in most fermented foods and they are well-known non-pathogenic bacteria thatplay an important role in everyday life. Apart from LAB, spices have also been used forcenturies across different regions of the world to improve aroma, flavour and foodpreservative. This research was aimed to explore a potential natural food preservativeusing LAB isolated from fermented Tilapia nicoliticus incorporated with various spices(9% turmeric, 6% chilli and 9% black pepper) against foodborne pathogens. The isolationof LAB in different media (MRS, MRS+CaCO3, M17 and Tomato Juice Agar) showed thehighest LAB count on day-9 and day-15 during the fermentation period in fermentedTilapia incorporated with black pepper, turmeric and chilli. The highest antimicrobialactivity by LAB against Bacillus cereus was observed in fermented tilapia incorporatedwith black pepper. On the other hand, fermented fish incorporated with chilli showed thehighest antimicrobial activity against Staphylococcus aureus, Escherichia coli andSalmonella enterica serovar Typhimurium. Higher antimicrobial activity was detected infermented Tilapia in the presence of LAB together with the spices, in comparison to thepresence of LAB alone, suggesting synergistic effects between LAB in fermented fishwith spices could enhance stronger antimicrobial activities against food pathogens andtherefore, served as a natural food preservative.