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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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        Abstract - Issue Sep 2018, 39 (5)                                                                                                             Back

nstantaneous and historical temperature effects on a-pinene

Antimicrobial activities of lactic acid bacteria isolated from Malaysian prawn, macrobrachium rosenbergii


N.Z. Azahar1*, S. Iehata1, F. Fadhil1, M. Bulbul2 and Md. A. Kader1,2

1School of Fisheries and Aquaculture Sciences, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia

2Institute of Tropical Aquaculture, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia

*Corresponding Author E-mail:




Key words

16S rDNA

Antimicrobial activity

Lactic acid bacteria

Macrobrachium rosenbergii




Publication Data

Paper received : 08.03.2017

Revised received : 07.06.2017

Re-revised received : 06.07.2017

Accepted : 28.12.2017



Aim: This study aimed to identify lactic acid bacteria (LAB) isolated from Macrobrachium rosenbergii with an emphasis on their antimicrobial activities against pathogens.


Methodology: Six M. rosenbergii broodstocks were collected from local fishermen and brought to the laboratory where all of them were sacrificed and their digestive tracts were collected. Fourteen isolates grew in MRS agar medium and subjected to pH between 6.3 - 6.6 at 37C. The strains were tested for their ability to inhibit the growth of pathogens; Vibrio parahaemolyticus, V. alginolyticus and Aeromonas hydrophila. Molecular identification of the strains were performed by amplifying and sequencing the 16S rDNA by which the results were then compared to the database of known 16S rDNA sequences.


Results: The results showed that 57% of the strains inhibited growth against both V. alginolyticus and V. parahaemolyticus, whereas only 21% of the strains inhibited growth against all the pathogens tested. The identification result showed that 6 strains had high similarity with Enterococcus faecalis, whereas 4 isolates had high similarity with Lactococcus garviae and 4 isolates were affiliated with Lactococcus lactis.


Interpretation: All strains were identified as lactic acid bacteria, and strains with the best ability to inhibit pathogens will be selected for further studies on their potential as dietary additive




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