Isolation, Characterization and Bio-Control Activities of Bacillus Subtilis from the Fermented Soybean in Cambodia

Sopheap, Ek; Inatsu, Yasuhiro; Thavrak, Huon; Buntong, B.

doi:10.17265/2159-5828/2018.04.002

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…The reports by the Asian Foundation and the Overseas Development Institute states that the problem with waste management is two-pronged, namely the amount of waste produced as well as the method of collecting and disposing of them ("The problem with landfill", 2013). The Cambodian government chose to landfill as its main method of disposing of waste across the country and Dangkao land allocated for this purpose in Phnom Penh, for instance, was projected to last 25 years but about five years into its use, between 2009 and 2014, about half of the land had been filled already and environmental experts further projected the land to last another five years until 2019 (Sopheap, Inatsu, Thavrak, & Borarin, 2016). Investigations showed that the Cambodian government signed a 50-year contract plan with CINTRI Cambodia Ltd., a private waste management company to take charge of waste collection, management, and disposal.…”

Section: Waste Management and Pollution In Cambodiamentioning

confidence: 99%

Combating Climate Change in Cambodia: Greenwashing or Reality?

Osekita

2020

JATI

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From wildfires in Bolivia, floods, and mudslides in South Africa, Nepal, and Myanmar, to heatwaves in Australia and Europe, the impact of climate change is felt globally but in unequal measures, as developing and least developed countries suffer the most devastating impacts despite being the least contributors. As a result, climate change is center stage because countries and their governments, organisations as well as multinationals are battling to contain its effects. Through the Nationally Determined Contributions of the Paris Agreement, countries pledged to mitigate climate change in their capacities. However, some of these contributions are overly ambitious for poor countries like Cambodia measuring it against their national capacities. Therefore, this paper investigates Cambodia's official position on climate change vis-à-vis its current environmental practices, mitigation policies, and strategies by analysing three major climate change amplifiers -waste, deforestation and greenhouse gas emissions to determine whether it is the environmentally friendly country it portrays itself to be internationally or simply greenwashing. This paper merges both qualitative content and document analyses of official policy documents and agreements, reports, data, and publications of major climate change stakeholders in Cambodia. By in-depth analysis, it is established that Cambodia shows commitment to combating climate change, however, with current environmental practices and policy implementation, Cambodia moves towards solving the pressing issues of hunger and poverty with economic growth and development as a priority before consideration for the climate and environment. On this basis, it is recommended that the least developed countries set and maintain realistic climate goals and continue to receive external support from developed countries with monitoring and evaluating systems established to be up to par in the fulfilment of global agendas such as Agenda 2030.

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Section: Waste Management and Pollution In Cambodiamentioning

confidence: 99%

Combating Climate Change in Cambodia: Greenwashing or Reality?

Osekita

2020

JATI

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“…In fact, soybean has been produced into fermented soybean, commonly called SIENG, and there are two kinds of fermented SIENG in Cambodia, we called SIENG PRAI and SIENG PA-AEM. They are very famous and healthy foods among other Cambodian's soybean processed products [5]. Bacillus subtilis may be present on the soybean seed during cultivation or contaminate in SIENG during process according to Cambodia production context where SIENG is fermented using a pure starter strain of B. subtilis, naturally occurring microorganisms or seeds (a portion of the product) used to produce fermented soybeans in other Asian countries [6].…”

Section: Introduction mentioning

confidence: 99%

Application of Antimicrobial Bacillus subtilis Strain as a Starter Culture to Improve Qualities and Safety of Fermented Soybean (SIENG) Produced in Cambodia

Sopheap¹,

Thavrak²,

Buntong³

et al. 2019

JFSE

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Fermented foods play a very important role in Cambodian health and nutrition, as well as other developing countries where food preservation methods may be limited. SIENG, a Khmer fermented soybean product, naturally contains both beneficial and pathogenic microorganisms. Traditional fermentation that relies on natural microbial flora and environmental conditions results in variable product quality and can lead to spoilage. A starter culture such as Bacillus subtilis can ensure the safety and stability of the products. The objective of this study is to control the growth of Gram positive pathogens contaminated into traditional fermented soybean (SEING) by using antimicrobial Bacillus subtilis isolated from the same kind of food. Out of 120 SIENG samples, 49 B. cereus strains were isolated, and 12 of B. cereus were positively synthesized compared with the lyophilized control enterotoxin. Two of these strains (BTM8-7 and BTM8-8) produced high levels of enterotoxin. We identified five Bacillus strains with the ability to fight against indicator pathogenic microorganisms. Among the five strains, B. CeM6-2 had the highest activity level against Lactobacillus plantrum ATCC 8014 and the largest diameter. B. CeM6-2 tolerated up to 20 h at 30 °C and 22 h at 37 °C. In testing the strains with PK and PK-PMSF enzymes, bacteriocin produced by the strain B. CeM6PK untreated and B. CeM6-2PK-PMSF had a significantly stronger ability to suppress all the pathogenic indicators from 0 h to 47 h compared to the B. CeM6-2PK. Moreover, CeM6-2 outperformed the Miyagino strains, as it actively produced bacteriocin that fought against all four indicator strains of Gram positive and lactic acid groups, especially against Listeria monocytogenes, Streptococcus pyrogene, Leuconostoc mesenterids and L. plantarum, from 0 h-58 h and 0 h-40 h at 35 °C. CeM6-2 (1%) strain had the highest ability to fight against B. cereus at 24 h and at 34 h to 44 h incubation as well. CeM6-2 (10:0 mL) and CeM6-2 (9:1 mL) have the strongest ability to fight against B. cereus at room temperature (48 h and 72 h). The longer incubation and time at room temperature produce the highest level of bacteriocin. Thus, bacteriocins produced by B. CeM6-2 can be used as a preservative in food processing industries to avoid food spoilage even in higher temperatures and time.

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