The Antibacterial Activity of Lactic Acid Bacteria from Pickled Spondias dulcis (Ambarella) against Foodborne Pathogens

Pickled fruits are popular condiment not only in Malaysia but many other countries as well. During the natural pickling process, lactic acid bacteria known to be able produce several antibacterial compounds. The pickled Spondias dulcis or ambarella is among commonly consumed fruit and may a promising source of bacteria. Application an alternative chemical food preservative believed natural, safer sustainable. This study was carried out isolate identify from Malaysian local determine their activity against selected Gram-positive Gram-negative foodborne pathogens. isolation done using standard method isolated colonies with positive preliminary identification based on morphology agar, staining characteristic negative catalase reaction were chosen for polymerase chain amplification 16S rRNA gene sequencing. A total 2 have been successfully identified Lactobacillus fermentum (LABS1) Enterococcus durans (LABS2). Both isolates demonstrate bacterial pathogens used this study. result suggested that S. potential applied control growth fight certain food.
 HIGHLIGHTS
 
 having pathogens
 Two LAB (LABS2) (ambarella) possessed 10 cell free supernatant (CFS) both LABS1 LABS2 they preservative
 GRAPHICAL ABSTRACT