A5042930786- Probiotics and Fermented Foods
- Identification and Quantification in Food
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Food composition and properties
- Enzyme Production and Characterization
- Protein Hydrolysis and Bioactive Peptides
- Gut microbiota and health
- Molecular Biology Techniques and Applications
- Polysaccharides and Plant Cell Walls
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Halal products and consumer behavior
- Chemical and Physical Properties in Aqueous Solutions
- Toxic Organic Pollutants Impact
- Magnetic and Electromagnetic Effects
- Environmental DNA in Biodiversity Studies
- Biofuel production and bioconversion
- Collagen: Extraction and Characterization
- Food Chemistry and Fat Analysis
- Animal Nutrition and Physiology
- Biochemical Analysis and Sensing Techniques
- Pharmacological Effects of Natural Compounds
- Proteins in Food Systems
Universiti Putra Malaysia
2016-2025
University of Agriculture Faisalabad
2023
Jabatan Perkhidmatan Awam Malaysia
2021-2022
Forestry and Forest Products Research Institute
2010-2022
Ministry of Education
2021-2022
Universiti of Malaysia Sabah
2022
Government of Malaysia
2020-2021
Ministry of Higher Education
2020-2021
National Institute of Fundamental Studies
2021
University of Victoria
2021
Summary Recent development of vectors and methodologies to introduce recombinant DNA into members the genus Mycobacterium has provided new approaches for investigating these important bacteria. While most pathogenic mycobacteria are slow‐growing, smegmatis is a fast‐growing, non‐pathogenic species that been used many years as host mycobacteriophage propagation and, recently, introduction DNA. Its use cloning analysis mycobacterial genes limited by its inability be efficiently transformed...
We visually identify pork adulteration in beef and chicken meatball preparations using 20 nm gold nanoparticles (GNPs) as colorimetric sensors. Meatball is a popular food certain Asian European countries. Verification of necessary to meet the Halal Kosher standards. Twenty GNPs change color from pinkish‐red gray‐purple, their absorption peak at 525 red‐shifted by 30–50 3 mM phosphate buffer saline (PBS). Adsorption single‐stranded DNA protects particles against salt‐induced aggregation....
Tempoyak is a functional Malaysian food (an acid-fermented condiment) which produced from the pulp of durian (Durio zibethinus) fruit. The current study aimed to isolate and identify potential exopolysaccharide (EPS)-producing Lactobacillus strains tempoyak for use as probiotics. Seven isolates (DUR2, DUR4, DUR5, DUR8, DUR12, DUR18, DUR20) out 44 were able produce EPS, exhibited resistance acid bile salt compared reference rhmnosus (ATCC53103) L. plantarum (ATCC8014). seven isolated belonged...
Among the bacterial fermentation end products in chicken cecum, butyrate is of particular importance because its nutritional properties for epithelial cell and pathogen inhibitory effects gut. An vitro experiment, operated with batch bioreactor, was conducted to quantify butyric-producing bacteria a simulated broiler cecum supplemented Lactobacillus salivarius ssp. salicinius JCM 1230 agilis 1048 during 24 h incubation. Selected species were determined by real-time PCR short-chain fatty...
Bamboo shoot crude polysaccharides (BSCP) extracted from the shoots of Gigantochloa levis gave about 3.27 ± 0.18% on dry basis and a very minute percentage protein (0.02 0.01%). The molecular weight BSCP estimated by gel chromatography was found to be around 7.49 × 103 Da, while weights purified fractions (F1 F5) were 1550.96, 1471.63, 1685.78, 1691.61 1551.67 respectively. FTIR spectrum revealed possibility that extract contains β-glucan, which can considered valuable compound for medical...
Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. produced by mixing salt at certain ratio followed fermentation for six months closed tanks. In this study, four commercial brands of were analyzed their chemical properties (pH, content volatile compounds). The pH samples ranged from 4.50-4.92, while the (NaCl) between 11.80% 22.50% (w/v). For tentative identification flavor compounds Budu, two GC columns have been used, DB-WAX HP-5MS. A total 44...
Abstract Background Lactic acid bacteria (LAB) can be isolated from traditional milk products. LAB that secrete substances inhibit pathogenic and are resistant to acid, bile, pepsin but not vancomycin may have potential in food applications. Results a range of fermented products were screened for the production bacteriocin-like inhibitory substances. A total 222 strains form fresh curds, dried ghara (a flavor enhancer prepared whey), cocoa bean. Eleven isolates produced antimicrobial...