SDI UMT

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Browsing SDI UMT by Subject "antibacterial"

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    EFFECT OF LACTIC ACID BACTERIA AS BIO-PRESERVATIONFFECT OF LACTIC ACID BACTERIA AS BIO-PRESERVATION AAGAINST SPOILAGE FUNGI FROM PAPAYA FRUITGAINST SPOILAGE FUNGI FROM PAPAYA FRUIT
    (Universiti Malaysia Terengganu, 2025-08-24) NUR ILIDA MOHAMAD; MUSAALBAKRI ABDUL MANAN; MOHD IZWAN MOHD LAZIM; NORRAKIAH ABDULLAH SANI
    Lactic acid bacteria (LAB) produce several antibacterial compounds, including organic acids that inhibit many types of pathogenic bacteria. The antibacterial activity of LAB with the ability to inhibit growth of pathogenic bacteria associated with foodborne illness is seen as a natural way to improve food safety. This study was carried out to isolate and identify LAB from local pickled guava (Psidium guajava) and papaya (Carica papaya) and to evaluate their antibacterial activity against selected foodborne pathogens. Standard method was used for the isolation of LAB, while identificationwas done based on their morphological characteristics, biochemical reaction and polymerase chain reaction (PCR) amplificationof 16S rRNA gene and sequencing. This study evaluated the ability of cell free supernatant (CFS) of the identifiedLAB to inhibit the growth of selected Gram-positive and Gram-negative foodborne pathogens through microtiter plate method. Determination of the organic acids formation in the CFS that are responsible for the antibacterial activity of the LAB was also conducted using high-performance liquid chromatography (HPLC). The results showed that three LAB from the genus Lactobacillus have been successfully isolated and identifiedas Lactobacillus plantarum (LABP), Lactobacillus reuteri (LABR) and Lactobacillus paracasei (LABC). All three Lactobacillus sp. were able to demonstrate antibacterial activity against foodborne bacterial pathogens used in this study. The results also suggested that the antibacterial activity of CFS of all three Lactobacillus sp. was due to organic acids production.
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    ELUCIDATION OF ANTIBIOFILM FORMATION MECHANISMS USING MARINE EXTRACTS AGAINST INFECTION AND ANTIMICROBIAL RESISTANCE (AMR) ELUCIDATION OF ANTIBIOFILM FORMATION MECHANISMS USING MARINE EXTRACTS AGAINST INFECTION AND ANTIMICROBIAL
    (UNIVERSITI MALAYSIA TERENGGANU, 2025-11-24) PSNZ
    Antimicrobial resistance (AMR) has emerged as a global health crisis, with methicillinresistant Staphylococcus aureus (MRSA) representing one of the most clinically significant multidrug-resistant pathogens. In this study, three structurally unique anthracycline derivatives—keto-ester (1), 4-deoxy-ε-pyrromycinone (2), and misamycin (3)—were first isolated and characterized from the fermentation broth of the marine-derived Streptomyces tauricus NBUD24. These compounds exhibited notable antibacterial efficacy against MRSA, with minimum inhibitory concentrations (MICs) ranging from 16 to 32 μg/mL. Cytotoxicity assays confirmed their safety profile at therapeutic concentrations. The biofilm formation assay demonstrated that 4-deoxy-ε-pyrromycinone inhibited biofilm formation of MRSA ATCC43300, with an inhibition rate of 64.4%. Investigations of antibacterial mechanisms revealed that these compounds exert antibacterial effects primarily through disruption of bacterial cell wall integrity and destruction of DNA structure. These findings underscore the potential of marine-derived microbial metabolites as promising scaffolds for developing next-generation antimicrobial candidates to combat drug-resistant infections.