Isolation and Antimicrobial Properties of Lactic Acid Bacteria from Budu and Tapai Ubi

Abstract

Lactic Acid Bacteria (LAB) are Gram-positive, non-spore-forming bacteria that appear as cocci or rod-shaped cells, catalase-negative, utilize carbohydrates, and produce lactic acid as a metabolic byproduct. LAB commonly found in both dairy and non-dairy fermented foods, act as probiotic that help enhancing digestive system and inhibiting enteric pathogens. Despite the common consumption of fermented foods in Malaysia, research on LAB from non-dairy Malaysian fermented foods remains limited. Variations in fermentation methods and recipes also influence the LAB composition. Thus, the study aims to isolate and characterize LAB from traditional fermented foods like budu (anchovy sauce) and tapai ubi (fermented tapioca), and evaluate their antimicrobial properties against pathogens such as, Bacillus cereus, Staphylococcus aureus, and Escherichia coli.