Prebiotic properties of fermented ceri Terengganu (Lepisanthes fruticosa) beverage by survival of lactic acid bacteria and its antibacterial activity

Abstract

The present study was undertaken to investigate the survival of lactic acid bacteria (LAB) in the fermented ceri Terengganu beverage and its antibacterial activity. The preliminary study of the survival of five selected strains of LAB involved was Bifidobacterium bifidum UABb-10™, Lactobacillus acidophilus DDS®-1, Lactobacillus paracasei UALpc -04™, Lactobacillus plantarum UALp-05™, and Streptococcus thermophilus UASt-09™. The viability of each strain was tested in fermented ceri Terengganu beverage (pH 3.25) where all strains showed a survival rate of at least 92.5%. A total of five types of foodborne pathogens namely Escherichia coli O517:H7 UPMEC32, Listeria monocytogenes ATCC® 51772TM, Salmonella enterica serovar Enteritidis MDC15, Salmonella enterica serovar Typhimurium ATCC® 53648TM and Streptococcus gallolyticus ATCC® 9809TM were selected to determine the antibacterial activity and minimum bactericidal concentration (MBC>99) of fermented ceri Terengganu beverage. Antibacterial activity using the agar well diffusion method inhibited five tested food-borne pathogens at varying extents of inhibition zone ranging between 12.92 to 18.50 mm in diameter. Another antibacterial activity assay using the broth microdilution method also confirmed the 100% inhibition effect of fermented ceri Terengganu beverage against these selected pathogenic microorganisms even though the beverage has been diluted to 50%. The synergetic effect of a significant amount of multiple organic acids present in fermented ceri Terengganu beverages was the main factor contributing to its potent antibacterial properties. This finding indicated the potential of fermented ceri Terengganu beverage as a prebiotic beverage and might be able to reduce the risk of food poisoning incidence as it has shown a good antibacterial effect against selected foodborne pathogens.