UNIVERSITI TEKNOLOGI MARA

PROGRESS REPORT FORM FOR FINAL YEAR RESEARCH PROJECT 1 (CHE687 / CBE694)
(EH220, EH221 & EH222)

Name : NIK ABD HAFIIDZ BIN NIK ABDUL MALEK

ID: 2014688106
Supervisor: MOHAMAD SUFIAN SOA'IB
Title: Enumeration of microbial diversity in naturally fermented Garcinia Mangostana pericarp
Summary of Journal
TITLE

YEARS /
AUTHOR

SOURCE / NAME
OF JOURNAL

PROBLEM STATEMENT

TECHNIQUE /
METHODOLOGY

REMARK/FINDIN
GS

CONCLUSION &
RECOMMENDATION

Investigations
of antimicrobial
activity of
some
Cameroonian
medicinal plant
extracts
against
bacteria and
yeas t with
gastrointestinal
relevance

Emmanuel
Mouafo
Tekwu,
Anatole
Constant
Pieme, Ve
ronique
Penlap
Beng
(2012)

Journal of
Ethnopharmacolo
gy

Aimed to determine the

in vitro antimicrobial
activity of hexane,ethyl
acetate and methanol
extracts from different
parts
(leaves,stembark,entirepl
ant) of five different
plant species against
bacteria and yeast of
gastrointestinal
relevance.

Twenty-one
extracts have
been screened
for their
antimicrobial
activity against
eight bacteria
species using
agar discdiffusion, and
microbroth
dilution assays.

Preparation of
inocula.
Organisms were
subcultured on
agar for bacteria
and yeast follow
by incubation for
24h at 37 C

Study has
demonstrated that
among the plant
species studied, all
of them showed
antimicrobial
activity.The
extracts from N.
latifolia showed
better antibacterial
activity against
Gram-positive and
Gram-negative
bacteria and
antifungal activity.

a-Mangostin
from Garcinia
mangostana
Linn: An
updated review
of its
pharmacologica
l properties

Mohamed
Yousif
Ibrahim,
Najihah
Mohd
Hashim,
Abdalbasit
Adam
Mariod ,

Arabian Journal
of Chemistry

Despite its important

molecular versatility, the
a-mangostin still has
limited clinical
application. In order to
optimize the conditions
of this compound as a
chemotherapeutic and
chemopreventive agent,

Reviews recent
studies on the
central and
potential
pharmacologica
l principles as
well as the
preclinical

Antioxidant
properties of amangostin,
Anticancer and
cytotoxic
properties of amangostin,
Antiinflammatory,

Illustrate
the promising
qualities and
extensive potential
preclinical
application of amangostin which
are largely due to

UNIVERSITI TEKNOLOGI MARA

PROGRESS REPORT FORM FOR FINAL YEAR RESEARCH PROJECT 1 (CHE687 / CBE694)
(EH220, EH221 & EH222)
Syam
Mohan,
Mahmood
Ameen
Abdulla,
Siddig
Ibrahim
Abdelwaha
b,
Ismail
Adam
Arbab
(2016)
Tempeh and
fermented
salted fish

Anonymou
s

for instance in diseases

such as cancer, obesity,
diabetes as well as
inflammatory disorders,
the recent tendency is to
limit the range of its
pharmacological
properties

applications of
the amangostin

antiallergy and
analgesic
properties of amangostin,
Anti-parasitic,
anthelmintic
and anti-obesity
properties of amangostin,
Pharmacokineti
c studies of amangostin

its diverse
pharmacological
effects on nearly
all major organ
systems in the
animal models.

To find another fibrinolytic

enzyme source which has
the potential to be
developed for therapeutic
use and investigating
diverse microorganism to
obtain new isolated that
are good protease
producers and increase
productivity

Screening and
isolation of
proteolytic
enzyme
producing
bacteria from
fermented food
tempeh and
Ikan masin, the
second stage is
the
characterization
and
identification of
proteinase
producing
bacteria. Last
stage is the
localization of
the proteolytic

Method of
isolation
microorganism
using dilution
factors with
observation and
method for pure
culture and
characterization
of colonies

Two isolates were

identified as
Enterococcus
feacalis. Three
isolates were also
identified in the
genus Bacillus. A
series of enzyme
purification via
chromatographic
procedures should
be carried out to
purify the enzymes
and characterize
the activity in its
purified form.

UNIVERSITI TEKNOLOGI MARA

PROGRESS REPORT FORM FOR FINAL YEAR RESEARCH PROJECT 1 (CHE687 / CBE694)
(EH220, EH221 & EH222)
enzyme whether
it is extracellular
or intracellular
and
measurement of
the qualitative
and quantitative
proteolytic and
fibrinolytic
activity.
Monitoring the
bacterial
population
dynamics during
fermentation of
artisanal
Argentinean
sausages

Cecilia
Fontana,
Pier Sandro
Cocconcelli
b ,Graciela
Vignolo
(2004)

International
Journal of Food
Microbiology

Due to the limitations of

conventional
microbiological methods
such as sugar
fermentation profiles or
other
biochemical/physiological
traits, the identification of
the Lactobacillus and
Micrococcaceae species
involved in meat
fermentation.
resulted ambiguous

LAB and
lactobacilli on
MRS and
acetate agar
media,
respectively,
incubated for 48
h at 30 8C under
restricted
oxygen
conditions;

The isolated
strains, 50 LAB
and 50
belonging to
Micrococcaceae.
Sausage
fermentation
was
characterized by
a rapid increase
in the number of
LAB which
increased from
an initial value of
104 CFU g1 to
107 CFU g1
within the first 5
days of ripening
and remained
stable for the
rest of the
fermentation
period

The ripening
process of
Argentinean
artisanal
fermented sausage
is driven by a
limited number of
strains of
lactobacilli and
staphylococci
selected from
environmental
contamination by
the ability to best
compete under the
prevailing
conditions of the
ecological niche.
The increasing
numbers of large
scale industrial
process are
causing a
continuous loss

UNIVERSITI TEKNOLOGI MARA

PROGRESS REPORT FORM FOR FINAL YEAR RESEARCH PROJECT 1 (CHE687 / CBE694)
(EH220, EH221 & EH222)
of microbial
biodiversity,
however the
presence of small
traditional meat
plants in our
country allows the
study of natural
microflora to
prevent the
extinction of
unknown microbial
genotypes
Physio-chemical,
microbiological
properties of
tempoyak and
molecular
characterisation
of lactic acid
bacteria isolated
from
tempoyak

Li-Oon
Chuah ,
Ahamed
Kamal
ShamilaSyuhada ,
Min Tze
Liong,
Ahmad
Rosma,
Kwai Lin
Thong,
Gulam
Rusul
(2006)

Food
Microbiology

The microbial changes of

LAB during tempoyak
fermentation and
the safety aspects of
tempoyak, however, have
not been reported.Thus,
the study the biodiversity
of LAB and microbial
changes taking place
during natural
fermentation of
tempoyak, as well as
highlighting the presence
of multidrug-resistant LAB
isolates involved in the
fermentation of
tempoyak.

Microbiological
analysis of
naturally
fermented
tempoyak, The
PCA and MRS
agar plates were
incubated at 30
C for 24-72 h.
Identification
and
characterisation
of lactic acid
bacteria present
in naturally
fermented
tempoyak

Total plate
count, LAB and
yeast and
mould counts
during
tempoyak
fermentation
and shows the
genotypes and
antibiograms of
representative
dominant LAB
isolated from
naturally
fermented
tempoyak.
incubation
condition for
MRS and PCA
agar

Diverse LAB
species were
involved in the
fermentation and
hence the
organoleptic
properties of
tempoyak. In this
study, the LAB
succession was
monitored and
thus in our opinion
using one batch of
durian sample
from a single
orchard might be
of no consequence
on the final
microflora that is
responsible for the
fermentation of
tempoyak

UNIVERSITI TEKNOLOGI MARA

PROGRESS REPORT FORM FOR FINAL YEAR RESEARCH PROJECT 1 (CHE687 / CBE694)
(EH220, EH221 & EH222)

Biodiversity,
dynamics and
antimicrobial
activity of lactic
acid bacteria
involved in the
fermentation of
maize flour for
doklu
productionin
CtedIvoire

N.M.C.Asso
hounDjenia,
N.T.Djenia,
S.
Messaoudi
c, E.L
ommeb,
M.Koussem
onCamaraa,T.
Ouassad,J.M.Chobert
e,B.Onnob,
X.Dousset
(2016)

Food Control

In a framework to
defineand develop starter
culture for controlled
fermentation and
production of doklu with
greater consistency
inquality and safety,

Preparation of
stock solutions,
inoculation of
agar plates and
cultivation and
quantification of
microorganisms

The
antimicrobial
activities of LAB
isolated from
fermented
maize dough
during doklu
production were
assayed against
fungi isolated

The initial stage of

the fermentation
was characterized
by acodominance
of Lb.fermentum,
P.acidilactici, and
P.pentosaceus,but
eventually
gaveway to the
dominance of
Lb.fermentum and
Lb.plantarum
through out the
fermentation.

Microbiological
Study of Lactic
Acid
Fermentation of
Caper
Berries
by Molecular
and CultureDependent
Methods

Ruben Pe
rez Pulido,
Nabil Ben
Omar,
Hikmate
Abriouel,
Rosario
Lucas Lo
pez,
Magdalena
Martnez
Canamero
, and
Antonio Ga

Applied And
Environmental
Microbiology

Caper berries
fermentations has limited
information is available
concerning the microbiota
involved. The
Conventional culturedependent methods of
cultivation can over- or
underestimate the
microbial diversity, as
media may not be
sufficiently selective for
monitoring population
dynamics.

Enumeration of
microorganisms.
MRS agar for
lactic acid
bacteria
McConkey agar
for
enterobacteria;
potato dextrose
agar containing
14 mg of
tartaric acid 50

Changes in
microbial
counts during
the
fermentation of
capers. LAB
counts
increased very
slowly during
the first day of
fermentation,
followed by
rapid increases
at days 2 to 4.

Conventional
methods indicate
that lactic acid
bacteria dominate
this fermentation.
caper fruit
fermentation
shares many
characteristics
with other
vegetable
fermentations,
where L.
plantarum is

UNIVERSITI TEKNOLOGI MARA

PROGRESS REPORT FORM FOR FINAL YEAR RESEARCH PROJECT 1 (CHE687 / CBE694)
(EH220, EH221 & EH222)
lvez
(2005)

mg of
chloramphenicol
and 50 mg of
rose Bengal for
yeasts and mol

From day 4 on,

LAB counts
were almost
identical to
counts of total
viable cells,
indicating that
they constitute
the
predominant
group in the
fermentation.

usually the
predominant
species as well,