ABSTRACT
Aims@#Fermented mango leaves of Chokanan variety was produced using selected symbiotic culture of bacteria and yeast (SCOBY) from MARDI’s Collection of Functional Food Cultures (CFFC). The aim of this work was to investigate its functional benefits as food remedy to reduce the risk of food poisoning illness incidence. @*Methodology and results@#Five species of foodborne pathogens: Escherichia coli O157:H7 UPMEC32 (local isolate), Salmonella typhimurium ATCC®53648™, Salmonella enteritidis MDC15 (local isolate), Listeria monocytogenes ATCC®51772™ and Streptococcus gallolyticus (ATCC®9809™) were selected to examine the antimicrobial effect of fermented mango leaves beverage by means of agar well diffusion assay and broth microdilution method to determine its minimum bactericidal concentration (MBC>99). In comparison with chemical inhibitor (acetic acid, 1%) and antibiotic (Penicillin streptomycin, 1%), the agar diffusion assay results confirmed the inhibition efficacy of fermented mango leaves beverage against all five foodborne pathogens tested. Particularly, fermented mango leaves beverage was showing a significant inhibitory effect (P<0.05) against S. gallolyticus, whereas both acetic acid and penicillin streptomycin have no inhibitory activities at all towards this pathogen. Another antimicrobial activity assay using broth microdilution method also confirmed the 100% inhibition effect of fermented mango leaves beverage against these selected pathogenic microorganisms. Furthermore, the efficacy retained 100% inhibitory activities even though the fermented mango leaves beverage has been diluted to 50%. Synergetic effect of significant amount of multiple organic acids present in fermented mango leaves beverage were the main factors contributing to its potent antimicrobial properties and improvement taste after fermentation. On the contrary, little or no antimicrobial inhibitory activity was observed in all non-fermented mango leaves beverages treated samples. @*Conclusion, significance and impact of study@#This finding indicates that the potential of fermented mango leaves beverages as prophylaxis measures to reduce the risk of food poisoning incidence as it has shown a good antimicrobial effect against selected foodborne pathogens. Moreover, this fermented mango leaves beverage are more tasteful after gone through the microbial fermentation process. It is recommended to consume daily to reduce the incidence of food poisoning illness.