title: Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.
abstract: This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant members of LAB. Other LAB species detected for the first time in tempoyak were a fructophilic strain of Lactobacillus fructivorans, Leuconostoc dextranicum, Lactobacillus collinoides and Lactobacillus paracasei. Heterofermentative Leuconostoc mesenteroides and F. durionis were predominant in the initial stage of fermentation, and as fermentation proceeded, F. durionis remained predominant, but towards the end of fermentation, homofermentative Lb. plantarum became the predominant species. Lactic, acetic and propionic acids were present in concentrations ranging from 0.30 to 9.65, 0.51 to 7.14 and 3.90 to 7.31 mg/g, respectively. Genotyping showed a high degree of diversity among F. durionis and Lb. plantarum isolates, suggesting different sources of LAB. All tested Lb. plantarum and F. durionis (except for one isolate) isolates were multidrug resistant. Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected. However, survival study showed that these pathogens could survive up to 8-12 days. The results aiming at improving the quality and safety of tempoyak.
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
authors.forename: Li-Oon
authors.initials: LO
authors.lastname: Chuah
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
authors.forename: Ahamed Kamal
authors.initials: AK
authors.lastname: Shamila-Syuhada
authors.affiliation: Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
authors.forename: Min Tze
authors.initials: MT
authors.lastname: Liong
authors.affiliation: Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
authors.forename: Ahmad
authors.initials: A
authors.lastname: Rosma
authors.affiliation: Institute of Biological Sciences, Faculty of Science Building, University of Malaya, 50603 Kuala Lumpur, Malaysia.
authors.forename: Kwai Lin
authors.initials: KL
authors.lastname: Thong
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia. Electronic address: gulam@usm.my.
authors.forename: Gulam
authors.initials: G
authors.lastname: Rusul
mesh_terms: D035161:Bombacaceae / Q000378:metabolism*; D003212:Condiments / Q000382:microbiology*; D004352:Drug Resistance, Microbial; D005285:Fermentation; D005516:Food Microbiology; D005638:Fruit / Q000378:metabolism; D005838:Genotype; D019344:Lactic Acid / Q000378:metabolism*; D007777:Lactobacillaceae / Q000235:genetics / Q000302:isolation & purification*; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification*; D048191:Lactiplantibacillus plantarum / Q000235:genetics / Q000302:isolation & purification; D007934:Leuconostoc / Q000235:genetics / Q000302:isolation & purification
chemical_list: D019344:Lactic Acid
keywords: Antibiotic resistance; Diversity; Lactic acid bacteria; Survival of pathogen; Tempoyak