Indigenous Potential Probiotic in Tempoyak, Malaysia Fermented Food

Introduction

• Presenter: Aida Fitri
• Focus: Investigating the probiotic potential of tempoyak (fermented durian pulp)
• Structure of Presentation:
  • Introduction
  • Materials and Methods
  • Results and Discussion
  • Conclusion

Background

• Fermented foods generally contain beneficial probiotic strains (e.g., cheese, yogurt).
• Recent research indicates tempoyak contains Lactobacillus pantherum as a potential probiotic.
• Tempoyak:
  • Defined as fermented durian pulp, prepared with or without salt.
  • Fermentation occurs in sealed containers over several days.

Problem Statement

1. Limited classification of local tempoyak as probiotic despite fermentation processes.
2. Different types of durian may influence probiotic strength due to varying preparation methods and sources.

Objectives

• Main objective: Explore the potential health benefits of tempoyak.
• Specific objectives:
  1. Isolate and identify potential probiotic strains from tempoyak in various Malaysian states.
  2. Characterize the isolated probiotic properties through various tests (e.g., antibacterial, antibiotic susceptibility, low pH tolerance, bile salt tolerance).

Materials and Methods

• Sample Collection:

  • Gathered 9 batches of tempoyak from local markets and donations, including regions such as Johor, Melaka, Negeri Sembilan, Perak, Perlis, Thailand, Sarawak, and Selangor.
  • Most samples manufactured in 2018, except Perlis Thailand (2017).

• Isolation of Lactic Acid Bacteria:

  • Utilized morphological and biochemical assays:
    • Gram Staining: All isolates were gram-positive; observed as rod-shaped.
    • Catalase Test: Mixture of catalase-positive and negative; lactobacillus strains can still be beneficial despite some positivity.

• Probiotic Characterization Tests:

  1. Low pH Tolerance:
     • Survival rates ranged from 86% to 98%, indicating high tolerance to acidic environments.
  2. Bile Salt Tolerance:
     • Survival rates ranged from 45% to 76%; indicates potential survival through the gastrointestinal tract.
  3. Antimicrobial Activity:
     • Some strains inhibited E. coli, likely due to hydrogen peroxide secretion.
  4. Antibiotic Resistance:
     • Strains showed varying susceptibility to clinical antibiotics; some were resistant to vancomycin and ampicillin due to genetic factors.

Results and Discussion

• Gram Staining: All strains gram-positive and rod-shaped.
• Catalase Results: Presence of both catalase-positive and negative strains; majority expected to be Lactobacillus.
• Low pH Tolerance: High survivability aligns with characteristics of Lactobacillus.
• Bile Salt Tolerance: Moderate survivability; suggests adaptation mechanisms in probiotic strains.
• Antimicrobial Activity:
  • Notable inhibition of E. coli by specific strains.
• Antibiotic Resistance:
  • Resistance in some strains may relate to genetic adaptations.

Conclusion

• Tempoyak strains demonstrate potential as probiotics due to their survivability in acidic and bile environments, antimicrobial activity, and unique antibiotic resistance profiles.

• Notably promising probiotic strains found in Melaka and Negeri Sembilan.

• Final remarks: Thank you for your attention!