Isolation and characterization of bacteria from fermented cooked-rice

Rahman, Md. Sojiur; Rana, Md. Sohel; Hosen, Md. Biplob; Habib, Md. Ahsan; Nur, Asaduzzaman; Kaly, Mst. Kusum; Matin, Muhammad Nurul; Nasirujjaman, Khondokar; Rahman, Md. Abdur

doi:10.1007/s11756-021-00753-6

Cited by 2 publications

(3 citation statements)

References 20 publications

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“…Bacterial strains were biochemically identified by various tests, e.g., catalase (Chauhan et al, 2020), oxidase (Horne et al, 2024), indole (Alves et al, 2006), methyl red (Shoaib et al, 2020), citrate (Rahman et al, 2021), triple sugar iron agar (Zinnah et al, 2007), and Voges-Proskauer (Zinnah et al, 2007).…”

Section: Biochemical Testsmentioning

confidence: 99%

Molecular Characterization and Antibiotic Resistance Profile ofEscherichia coliIsolated From Liver Abscess

Nasar,

Grazza

2024

Preprint

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Background: Bacterial liver abscess is the most common hepatic infection, which can lead to death. Escherichia coli is among the many species of bacteria that cause it. This study was conducted to isolate E. coli from liver abscess and then to characterise the bacteria's molecular makeup and antibiotic resistance profile. Methods: A total of 208 stool samples were collected from patients showing symptoms of liver abscess. E. coli was isolated from these samples followed by identification by biochemical tests. Pure and biochemically positive colonies were confirmed by polymerase chain reaction. The disk diffusion method was used to ascertain the pattern of antibiotic resistance exhibited by E. coli isolates. Results: The PCR amplification efficiency was nearly 100% since all of the samples appeared at 284 molecular base pairs (bp), which is considered to be the optimal parameter assay. The antimicrobial susceptibility pattern showed that isolates were resistant to many drugs but 100% and 92% of the isolates were susceptible to imipenem and azithromycin, respectively. All isolates were resistant to ampicillin, vancomycin, and cefotaxime. This was followed by ceftazidime (72%), tetracycline (84%), trimethoprim (80%), streptomycin (96%), linezolid (92%), Teicoplanin (80%), nalidixic acid (84%), ciprofloxacin (92%), and chloramphenicol (72%). Conclusion: Multiple drug resistant E. coli is one of the causes of liver abscesses in humans.

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Section: Biochemical Testsmentioning

confidence: 99%

Molecular Characterization and Antibiotic Resistance Profile ofEscherichia coliIsolated From Liver Abscess

Nasar,

Grazza

2024

Preprint

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“…(Lozo, Topisirovic, & Kojic, 2021; Wang et al, 2018). Fermented rice is a popular Asian dish that can be made by soaking cooked rice in water overnight (12–16 hours) (Rahman et al, 2021). The overnight fermentation process enriches rice products with vitamins, minerals and essential amino acids (Megala, Kohajdova, Karovicova, Greifova, & Hojerova, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, a new type of natural, effective, and safe preservatives as substitute for chemical additives is an urgent need to ensure the safety and quality of food products (Gautam & Sharma, 2009; Okuda, Tulini, Winkelstroter, & DeMartinis, 2018; Soltani et al, 2021). Despite the fact that various studies have identified and characterized LAB species from fermented rice and fermented products those have pathogen‐inhibiting action (Jeygowri, Parahitiya, Jeyatilake, Ranadheera, & Madhujit, 2015; Rahman et al, 2021; Zhang et al, 2018). Nevertheless, there is no information available on formulation of bacteriocin from L. lactis (LL‐HSTU‐FPP) strain that has been isolated from fermented rice and used as preservative in seafood.…”

Section: Introductionmentioning

confidence: 99%

Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp

Biki

Mahmud

Akhter

et al. 2023

Journal of Food Safety

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Lactococcus lactis LL‐HSTU‐FPP was isolated from fermented rice and bacteriocin produced by this strain was used to investigate the antagonistic properties against foodborne pathogens. Subsequently, different concentrations (7.5 and 10%, v/v) of bacteriocin were applied to shrimp to analyze the spoilage rates during refrigerated storage. The isolate LL‐HSTU‐FPP was characterized using different biochemical tests (Catalase, bile esculin) and identified by 16S rRNA gene sequencing. Fourier transform infrared spectroscopy (FTIR) was conducted to assess the amide group in the bacteriocin produced by the strain LL‐HSTU‐FPP. The bacteriocin exhibited better inhibitory effect than the antibiotic ciprofloxacin against Escherichia coli, Vibrio cholera, and Staphylococcus aureus strains. Furthermore, the bacteriocin retained its activity after treatment with high temperatures ranging from 40 to 121°C, in a wide pH range (2–9), and after treatment with different enzymes. However, the tendency to reduce spoilage microorganisms in shrimp as a consequence of the bacteriocin effect was significant compared to the control and the sample treated with 1% acetic acid after storage. As a result, the 10% concentration of bacteriocin used for the treatment of shrimps was shown to be more effective and suitable for use as a bio‐preservative in seafood.

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Isolation and characterization of bacteria from fermented cooked-rice

Cited by 2 publications

References 20 publications

Molecular Characterization and Antibiotic Resistance Profile ofEscherichia coliIsolated From Liver Abscess

Molecular Characterization and Antibiotic Resistance Profile ofEscherichia coliIsolated From Liver Abscess

Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp

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