Antimicrobial activities and antibiotic sensitivity of lactic acid bacteria (LAB) from fermented durian flesh

Fermented durian flesh or so called tempoyak is a potential source of lactic acid bacteria (LAB) and have been proven that this mean of probiotic may exert many beneficial effects including their ability to inhibit spoilage and other pathogenic bacteria due to decrement of pH value and production of metabolites. The aim of this study is to isolate and characterize LAB from tempoyak including determination for both antibiotic susceptibility and antimicrobial potentials of the isolates against selected indicators. LAB were isolated from tempoyak samples and further characterized on the basis identification of Lactobacillus species and acid fermentation test. Their antagonistic effect and antibiotic susceptibility were tested using disc diffusion method against eight selected bacteria and 11 selected antibiotics respectively. This preliminary time-course study has initiated the potency of LAB and safety attributes towards application of the possible LAB isolates from tempoyak in the food and health application.