Budu (BUM) is mainly produced in Kelantan and Terengganu, while bosou (BO) is an ethnic fermented food originated from Sabah. These fermented foods are typically consumed as condiments for flavour enhancement of meals. In the present work, lactic acid bacteria (LAB) isolated from both fermented fish products were screened in vitro for their probiotic attributes, following the FAO/WHO guidelines. The acid and bile tolerance, haemolytic, and antimicrobial activities, as well as resistance against antibiotics were examined. A total of 42 isolates were characterised by a preliminary subtractive screening method (catalase-negative and Gram-positive cocci/bacilli). Of these, 14 isolates (four isolates from BO and ten isolates from BUM) could tolerate the high acidic conditions, thus were further tested for other probiotic characteristics, and molecularly identified by 16S rRNA sequencing. These isolates demonstrated survival rates above 90 and 50% when exposed to pH as low as 2.5 and 0.3% bile salts, respectively. These isolates also did not display β-haemolytic properties, and could retard the growth of all indicator pathogens to varying degrees. Based on 16S rRNA gene sequence analysis, the BO and BUM isolates were identified as Lactobacillus plantarum and L. paracasei, respectively, with 98% similarities to the nucleotide sequences existing in the GenBank database. These findings suggested that LAB isolated from both budu and bosou could be a promising probiotic potential, hence could be further developed as medicinal agents.
Students normally perceive statistics as a difficult subject, more so those who have weak mathematical foundation and low quantitative reasoning ability. This research attempts to determine the influence of prior mathematical knowledge and statistical reasoning on the outcome of the statistical performance of Diploma Science students in UiTM Campus Kuala Pilah, Negeri Sembilan. Paper-and-pencil assessment instruments that measure the prior mathematical knowledge, statistical knowledge and statistical reasoning ability were administered to 145 Diploma students. Data obtained were quantitatively analyzed using Structural Equation Modeling (SEM) approach. The results showed prior mathematical knowledge has a significantly moderate influence on their performance while statistical reasoning has negligible effect. Overall, the exogenous latent variables explained 37.2% of the total variation in the model. Furthermore, the study showed that there was a moderate relationship between prior mathematical knowledge and statistical reasoning but surprisingly no correlation between performance and statistical reasoning raising pertinent questions that are examined further in this paper.
To recall Hazard Analysis Critical Control Points (HACCP) principles and implementation steps was challenging for Food Technology Program students, though remembering the principles and steps usually requires lower-order thinking skills. Previous reports indicated that using the Method of Loci (MoL) in teaching and learning (T&L) has noticeable potential to enhance students’ memory and further improve their learning capacity. Therefore, conventional lecture MoL (CLMoL) teaching tools were developed. This study aims to investigate the short-term and long-term memory retention among participants after using CLMoL teaching tools in T&L of HACCP principles and implementation steps. In this experiment, two (2) groups of participants were taught using Conventional Lecture (CL), and the other two (2) groups were taught using CLMoL teaching tools. Thereafter, four (4) similar memory recall written assessments were performed, namely, pre-intervention assessment (Q1), post‐intervention assessment (Q2), 4‐week follow‐up assessment (Q3, 29 to 32 days), and final examination (FE). Q2 and Q3 assessments showed significantly better (p≤0.05) short-term and long-term memory recall for the CLMoL group (treated group) compared to the CL group. Even though the Q3 mean score for the CLMoL group was still significantly higher than the CL group, the mean scores for both groups indicated a declining pattern after a lapse of a month. The assessment results, along with the positive survey responses suggest that the use of CLMoL teaching tools may improve the efficacy of T&L of the HACCP concept by apparently enhancing the short-term memorization of the HACCP principles and steps of implementation.
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