Antibacterial Activity of Bacteriocin from Pediococcus pentosaceus Strain 2397 and Application as Biopreservative for Fishballs

Abstract

Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purposes of this study were to evaluate the nitrogen, carbon, and Tween sources on the growth and antimicrobial activity of bacteriocin of P. pentosaceus strain 2397 and to assess the quality of fish balls preserved with bacteriocin from P. pentosaceus strain 2397 during initial storage at freezing temperature in –18 °C. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e. bacteriocin concentrations (0, 0.15, 0.30, 0.45, and 0.60%) and storage time (0, 3, 6, and 9 d). Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT) at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. The data showed that the addition of various nitrogen, carbon, or Tween sources did not significantly (p > 0.05) affect the growth of P. pentosaceus strain 2397. The addition of peptone, beef extract or ammonium sulfate, lactose, or Tween 80 into the de Man, Rogosa, and Sharpe broth (MRSB) significantly (p < 0.05) increased the bacteriocin antimicrobial activity of strain 2397 against E. coli. Using 0.60% bacteriocin produced fish balls according to the quality standard of fish balls and maintained the quality of fish balls during initial storage for 9 d at freezing temperatures.

Antibacterial Activity of Crude Bacteriocins Produced by Lactobacillus Species Isolated from Nono (Fermented Milk)

“…However, pediocin can be used as a food additive created by P. acidilactici, a strain that produces pediocin, and its use is protected by a number of US and European patents (El-Ghaish et al, 2011;Espitia et al, 2016). These peptides are GRAS (generally acknowledged as safe), and many scientists are interested in using them in the food and pharmaceutical industries in the future (Pato et al, 2022). For a very long time, the food industry has employed bacteriocin to stop food spoiling and food-borne illnesses (Perez et al 2014).…”

“…For a very long time, the food industry has employed bacteriocin to stop food spoiling and food-borne illnesses (Perez et al 2014). High stability, low toxicity, a narrow to broad spectrum of activity, and other characteristics of these bacteriocins make them ideal for use as natural food preservatives (Bharti et al, 2015;Pato et al, 2022). Pathogen-driven foodborne outbreaks pose a serious risk to public health and have a substantial financial impact on global health care.…”

“…The US federal government believes that there are still roughly 48 million incidents of foodborne disease each year, despite the American food supply being among the safest in the world (Dumen et al, 2020). Food-borne pathogens have become serious social issues that have drawn a lot of attention from consumers and food safety regulatory authorities globally as a result of these frequent outbreaks of microbial infections (Pato et al, 2022). Bacteriocin has demonstrated significant antibacterial action despite being obtained from different strains of Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus lactis.…”