African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5211

Full Length Research Paper

Antibacterial activity of several Malaysian leaves extracts on the spoilage bacteria of yellow alkaline noodles

    Teza Alfindo Rosyid1, Roselina Karim1*, Noranizan Mohd Adzahan1 and Farinazleen Mohd Ghazali2
  1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, My, 43400, Malaysia. 2Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, My, 43400, Malaysia.
Email: [email protected]

  •  Accepted: 11 March 2011
  •  Published: 18 April 2011



Yellow alkaline noodle (YAN) is very susceptible to spoilage and has a short shelf life due to the high moisture content. This study was conducted to isolate and identify spoilage bacteria of YAN in an attempt to apply local plant extracts that possess antibacterial activity in extending the shelf life of YAN. Thirty colonies were isolated from spoiled YAN and were identified using the Biolog GEN III system. Eight bacteria which consisted of five Gram-positive (GP) and three Gram-negative (GN) (Bacillus pumilus, Clavibacter agropyri, Corynebacterium urealyticum, Corynebacterium jeikeium, Enterobacter cloaceae,Pseudomonas aeruginosa, Serratia marcescens and Staphylococcus sciuri) were identified. E. cloaceae and S. sciuri were the most abundant bacteria on YAN with percentage values of 23 and 26%, respectively. The antibacterial activities of ethanol and water extracts of six types of leaves (Centella asiaticaJasminum sambacPereskia bleo,Cosmos caudatus caudatusMurraya koenigii, and Melicope lunu) against all the identified bacteria were studied. The ethanol extracts of M. koenigii are most effective extract that possess the highest antibacterial activity against all the eight spoilage bacteria studied.


Key words: Yellow alkaline noodle, spoilage bacteria, plant extracts, antibacterial activity.