Identification Of Potential Indigenous Microbe From Local Fermented Vegetables With Antimicrobial Activity

Abstract

Ninety nine isolates were obtained from fifteen samples of local fermented vegetables including jeruk lobak putih(pickled radish), jeruk lobak (pickled carrot), jeruk petai (pickled bitter bean),jeruk sawi sie park choy (pickled mustard),jeruk rebung (pickled bamboo shoot), jeruk maman (pickled maman), jeruk bawang putih (pickled garlic) and jeruk kobis (pickled cabbage). The antagonistic properties of the isolates was assayed using well diffusion assay against five common pathogens namely, Bacillus cereus, Escherichia coli, Listeria monocytogens, Salmonella typhi and Staphylococcus aureus. Fifty three of the isolates showed inhibitory zones in the range of 10-18 mm under well diffusion assay. B. cereus was inhibited the most by the isolates (62 isolates) followed by L. monocytogens (58 isolates), E. coli (57 isolates), S. typhi, (51 isolates) and S. aureus (44 isolates). A total of 19 potential isolates which exhibited strong antimicrobial activity (≥10 mm) and inhibited more than two types of pathogens were selected and identified by16s RNA sequencing. The potential isolates were lactic acid bacteria the most common being Lactobacillus plantarum (14 isolates followed by Lactobacillus brevis (3 isolates) and Pediococcus pentodsceus (2 isolates).