Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce

Fatiyah Md Kilau, Nur Illida Mohamad, Nazamid Saari, Norrakiah Abdullah Sani

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Microorganisms play an important role in various fermented foods in Asia. Traditional soy sauce production involve fermentation process in which lactic acid bacteria (LAB) take place at the moromi stage. Traditionally brewed soy sauce produces balance flavor, aroma and also functional preservatives that comes from the LAB activity. Thus, this study aims to discover LAB diversity in the soy sauce produced through the fermentation process. A total of 38 isolates of presumptive LAB were isolated from MRS agar by using pour plate method. Bacterial colonies with different morphological characteristics were chosen and sequential screening by Gram-staining and catalase test were conducted. Out of 38, only 5 isolates were successfully maintained their morphological characteristics through several consecutive single colony isolation. Four of the identified isolates were Lactobacillus plantarum and one isolates identified as Pediococcus spp. This study provided information on the availability of LAB community involved in fermentation process of traditionally produced soy sauce.

Original languageEnglish
Title of host publication2018 UKM FST Postgraduate Colloquium
Subtitle of host publicationProceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium
EditorsNoor Hayati Ahmad Rasol, Kamarulzaman Ibrahim, Siti Aishah Hasbullah, Mohammad Hafizuddin Hj. Jumali, Nazlina Ibrahim, Marlia Mohd Hanafiah, Mohd Talib Latif
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735418431
DOIs
Publication statusPublished - 27 Jun 2019
Event2018 UKM FST Postgraduate Colloquium - Selangor, Malaysia
Duration: 4 Apr 20186 Apr 2018

Publication series

NameAIP Conference Proceedings
Volume2111
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference2018 UKM FST Postgraduate Colloquium
CountryMalaysia
CitySelangor
Period4/4/186/4/18

Fingerprint

soy sauce
lactic acid
bacteria
lactic acid bacteria
isolation
fermentation
bacterium
acid
preservatives
Pediococcus
catalase
fermented foods
preservative
staining
Lactobacillus plantarum
microorganisms
food
agar
availability
screening

ASJC Scopus subject areas

  • Ecology, Evolution, Behavior and Systematics
  • Ecology
  • Plant Science
  • Physics and Astronomy(all)
  • Nature and Landscape Conservation

Cite this

Kilau, F. M., Mohamad, N. I., Saari, N., & Abdullah Sani, N. (2019). Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce. In N. H. A. Rasol, K. Ibrahim, S. A. Hasbullah, M. H. H. Jumali, N. Ibrahim, M. M. Hanafiah, & M. T. Latif (Eds.), 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium [040006] (AIP Conference Proceedings; Vol. 2111). American Institute of Physics Inc.. https://doi.org/10.1063/1.5111245

Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce. / Kilau, Fatiyah Md; Mohamad, Nur Illida; Saari, Nazamid; Abdullah Sani, Norrakiah.

2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. ed. / Noor Hayati Ahmad Rasol; Kamarulzaman Ibrahim; Siti Aishah Hasbullah; Mohammad Hafizuddin Hj. Jumali; Nazlina Ibrahim; Marlia Mohd Hanafiah; Mohd Talib Latif. American Institute of Physics Inc., 2019. 040006 (AIP Conference Proceedings; Vol. 2111).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Kilau, FM, Mohamad, NI, Saari, N & Abdullah Sani, N 2019, Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce. in NHA Rasol, K Ibrahim, SA Hasbullah, MHH Jumali, N Ibrahim, MM Hanafiah & MT Latif (eds), 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium., 040006, AIP Conference Proceedings, vol. 2111, American Institute of Physics Inc., 2018 UKM FST Postgraduate Colloquium, Selangor, Malaysia, 4/4/18. https://doi.org/10.1063/1.5111245
Kilau FM, Mohamad NI, Saari N, Abdullah Sani N. Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce. In Rasol NHA, Ibrahim K, Hasbullah SA, Jumali MHH, Ibrahim N, Hanafiah MM, Latif MT, editors, 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. American Institute of Physics Inc. 2019. 040006. (AIP Conference Proceedings). https://doi.org/10.1063/1.5111245
Kilau, Fatiyah Md ; Mohamad, Nur Illida ; Saari, Nazamid ; Abdullah Sani, Norrakiah. / Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce. 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. editor / Noor Hayati Ahmad Rasol ; Kamarulzaman Ibrahim ; Siti Aishah Hasbullah ; Mohammad Hafizuddin Hj. Jumali ; Nazlina Ibrahim ; Marlia Mohd Hanafiah ; Mohd Talib Latif. American Institute of Physics Inc., 2019. (AIP Conference Proceedings).
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