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BANGALANDO, MARYJUNE
CAHILO, AVE MARIE
KUSHIDA, CAROL DIAMOND
MALBUYO, DIVINE GLORY P.
PALENCIA, RHEA MAE
SIENES, HAZEL NOREEN
MARCH 2017
CHAPTER I
some of the organisms that caused the infections were recognized as S. pneumonia and S.
pyogenes (US National Library of Medicine National Institutes of Health, 1999).
Rheumatic fever is the leading cause of heart disease and in the Philippines it has accounted
54.9 % of children with cardiac disease and 46.6% among adults, resulting to an average
prevalence of 47.0%. Patients who are admitted to the hospitals due to heart disease accounts
13.8% of medical case and is steadily increasing year after year (Alimurung, 1962).
S. pneumoniae and S. pyogenes have been one of the causes of morbidity among Filipinos
and it have developed the ability to mutate and grow biologic resistance to antibiotics, thus
becoming a serious concern in the developing countries such as the Philippines. Fortunately, a
recent study proved that lactic acid extracted from kimchi has a strong anti-pathogenic activity
and results show that it has inhibited Clostridium perfringes after 2 days, Staphylococcus aureus
and Salmonella typhymurium disappeared after 4 days and E. coli has been inhibited after 5 days
(Rheem, et al., 2011).
According to Kwon, et al., (2001), Pediococcus acidilactici an active microorganism that is
isolated from kimchi has displayed anti-bacterial effect against most gram-positive and gramnegative bacteria. Leuconostoc mesenteroides which makes up majority of the lactic acid bacteria
during fermentation of kimchi has also some potential in inhibiting bacterial growth.
According to the study done by Bajpai, et al. (2016), the lactic acid bacterium L.
mesenteroides isolated from kimchi displayed significant antibacterial effects against foodborne
pathogenic bacteria.
With this antimicrobial potential found in the biological compounds and functional
components in lactic acid bacteria isolated from kimchi, the researchers want to find out if it can
inhibit the growth of S.pneuomoniae and S.pyogenes in order to aid in the development of
pharmaceutical and antimicrobial drugs against Streptococcal infections that have been a
growing health concern among Filipinos.
Statement of the Problem
This study will seek to explore and assess kimchi and its functional properties for
antimicrobial activity on pathogenic bacteria like S. pneumoniae and S. pyogenes. The study will
be guided by the following questions:
1. What are the factors considered during kimchi fermentation?
2. How to partially isolate and characterize the lactic acid bacteria isolated from kimchi
3.
9.
Which quality of kimchi exhibits greater inhibitory growth effect to S. pyogenes and S.
pneumoniae, the homemade kimchi or the commercialized kimchi?
and
Leuconostoc
mesenteroides
against
Streptococcus
pneumoniae
and
Streptococcus pyogenes. Thus, to attain these aims, the study will seek to:
1. Determine the factors considered during kimchi fermentation.
2. Partially isolate and characterize the lactic acid bacteria isolated from kimchi used in the
study with antimicrobial properties.
3. Determine how the considered factors during kimchi fermentation will affect the growth
pattern of lactic acid bacteria isolates.
4. Determine which among the lactic acid bacteria isolated from kimchi, Pediococcus
acidilactici and Leuconostoc mesenteroides, can successfully inhibit the pathogenic
bacteria.
5. Determine the effect of Pediococcus acidilactici and Leuconostoc mesenteroides isolated
from homemade kimchi on S. pneumoniae and S. pyogenes applied at varying
concentrations.
6. Determine the effect of Pediococcus acidilactici and Leuconostoc mesenteroides isolated
from commercialized kimchi on S. pneumoniae and S. pyogenes applied at varying
concentrations?
7. Determine the Minimum Inhibitory Concentration (MIC) of Pediococcus acidilactici and
Leuconostoc mesenteroides on the growth of Streptococcus pneumoniae and
8.
Streptococcus pyogenes.
Determine the Minimum Bactericidal Concentration (MBC) of Pediococcus acidilactici
and Leuconostoc mesenteroides on the growth of Streptococcus pneumoniae and
Streptococcus pyogenes.
9.
Compare the antimicrobial activity of lactic acid bacteria isolated from homemade
kimchi and lactic acid bacteria isolated from commercialized kimchi.
Lactic Acid Bacteria (LAB) - In the context of the study, it is defined as group of
important bacteria isolated from fermented Kimchi at varying concentration using MRS
agar or nutrient agar for plating which will serve as the dependent variable of the study.
The major genus and species of lactic acid bacteria that will be isolated are Pediococcus
acidilactici and Leuconostoc mesenteroides of which they will be morphologically and
biochemically identified by its characteristics using plate culture technique, staining
using Gram stain and biochemical procedures that is further subjected to inhibit the
Bactericidal Concentration.
Minimum Bactericidal Concentration (MBC)- is defined as the lowest concentration
that results in microbial death in the Broth Dilution Method. It will be determined with
the use of series of steps undertaken after the Minimum Inhibitory Concentration test has
been completed. It will be done by streaking the tubes with the most MIC to the Mueller-
10
Hinton Agar (MHA) plate for MBC, then it will be incubated for 24 hours. After
Zone of Inhibition- The test that will be use to measure the effectiveness of the lactic
acid bacteria isolates to inhibit microbial growth and is exhibited by the formation of a
clear circular space. The space created will be due to the application of Pediococcus
acidilactici and Leuconostoc mesenteroides on a plated medium surrounded with colonies
of Streptococcus pyogenes and Streptococcus pneumoniae.