Eksplorasi Bakteriosin dari Bakteri Asam Laktat Asal Rusip Bangka dan Kalimantan

Kusmarwati, Arifah; Arief, Fadila Rachman; Haryati, Sakinah

doi:10.15578/jpbkp.v9i1.97

Cited by 14 publications

(18 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Some types of bacteriocin are resistant to high temperatures, but some are also susceptible to high temperatures. Bacteriocin derived from Pediococcus pentosaceus isolated from the Kalimantan rusip has strong heat stability even after being sterilized at 121°C for 15 minutes (Kusmarwati et al, 2014). Similar results have been reported by Ogunbanwo et al (2003) that the bacteriocin produced by L. plantarum F1 and L. brevis OG1 still showed activity at heating temperatures of 100°C for 10-30 minutes and heating at 121°C for 10-60 minutes.…”

Section: Stability Of Bacteriocin To Temperaturesupporting

confidence: 85%

“…The activity of bacteriocin against Gram-negative was seen when the integrity of the bacterial outer membrane was disturbed for example by osmotic pressure, low pH, the presence of detergent, chelating agents, electric vibrations, and high pressure (Caplice and Fitzgerald, 1999;Stevens et al, 1991;De Vuyst and Leroy, 2007). Kusmarwati et al (2014) explained that the crude bacteriocin extract produced by Pediococcus pentosaceus (Gram-positive) produced the highest antibacterial activity against Staphylococcus aureus (Gram-positive). Klaenhammer (1988) stated that bacteriocin is a protein compound that showed antibacterial activity (bactericidal or bacteriostatic) against sensitive species of bacteria.…”

Section: Bacteriocin Activitymentioning

confidence: 99%

See 1 more Smart Citation

Bacteriocin Activity of Lactic Acid Bacteria Isolated from Rumen Fluid of Thin Tail Sheep

et al. 2019

View full text Add to dashboard Cite

The objective of this study was to determine the activity and the stability of bacteriocin from lactic acid bacteria (BAL) isolated from rumen fluid of thin-tail sheep under the temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). Lactic acid bacteria obtained by isolation, selection, and identification of thin-tailed sheep rumen fluid were used for bacteriocin production. The crude bacteriocin was partially purified using 70% ammonium sulfate, then was dialysis for 12 hours. The obtained bacteriocin then tested its inhibitory activity against E.coli (representing Gram-negative) and S. aureus (representing Gram-positive) under temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). The data of bacteriocin activity based on pH, temperature, and the length of storage were analyzed with factorial, then when there was a significant difference of variable because treatment was continued with Duncan's Multiple Range Test (DMRT) test. The results showed that the bacteriocin activity of the three types of BAL against S.aureus is greater than E.coli. The highest activity was shown in pH 3, while the lowest activity was shown at pH 10 (P<0.01). The highest activity was shown at a heating temperature of 100°C, while the lowest activity was shown at a heating temperature of 80°C (P<0.01). The activity of bacteriocin produced by BAL 0 A, BAL 1 A, and BAL 4 C tended to be stable to the heating temperature of 80, 100, and 121°C but decreased with increasing pH value (pH 3, 7, and 10). The best of bacteriocin activity was found at pH 3 (acid), heating at 100°C, and stored at -8°C for 14 days.

show abstract

Section: Stability Of Bacteriocin To Temperaturesupporting

confidence: 85%

Section: Bacteriocin Activitymentioning

confidence: 99%

Bacteriocin Activity of Lactic Acid Bacteria Isolated from Rumen Fluid of Thin Tail Sheep

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Aktifitas bakteri asam laktat merupakan salah satu faktor penting dalam proses fermentasi. Bakteri asam laktat dapat menghasilkan senyawa bakteriosin yang menunjukkan aktifitas bakterisidal terhadap bakteri patogen (Purwaningsih et al 2012;Kusmarwati et al 2014). Tujuan penelitian ini adalah menentukan mutu mikrobiologis dari produk diversifikasi kecap ikan tongkol dengan penambahan sari buah nanas agar memenuhi standar mutu mikrobiologi menurut Standar Nasional Indonesia.…”

Section: Pendahuluanunclassified

“…Mikroorganisme yang biasanya ada pada produk fermentasi pangan bersifat homofermentasi dan heterofermentasi. (Yanti et al 2013;Kusmarwati et al 2014;Novianti 2013). Muchtadi (2010) menyatakan bahwa karakteristik bakteri asam laktat yaitu gram positif batang dan kokus, tidak bersopra, dan katalase negatif.…”

Section: Identifikasi Bakteri Asam Laktatunclassified

Microbiologys Quality of Fish Sauce Tongkol (Euthynnus affinis) with Additions Pineapple Juice (Ananas comosus)

Siahaan¹,

Dien²,

Onibala³

2018

Jurnal PHPI

View full text Add to dashboard Cite

AbstrakKecap ikan merupakan salah satu produk perikanan dari proses fermentasi. Ikan yang digunakan dalam penelitian ini yaitu ikan tongkol (Euthynnus affinis) yang merupakan komoditas tangkapan tertinggi di Sulawesi Utara. Penelitian ini bertujuan untuk menentukan mutu mikrobiologi dari produk diversifikasi ikan tongkol menjadi kecap ikan yang aman untuk dikonsumsi. Penelitian ini menggunakan metode ekperimental. Penelitian ini menggunakan penambahan (A) 0%, (B) 9%, (C) 12%, (D) 15% sari buah nanas dan garam (G8) 8%, (G9) 9%, (G10)10% garam, dan penyimpanan didalam inkubator selama 6, 8, 10 hari. Variabel yang diamati adalah total lactic acid bacteria, Total mikroba, E. coli, Staphylococcus sp., pewarnaan gram, pH, kadar air dan uji organoleptik. Hasil penelitian menunjukkan bahwa sampel D (D1G10) dengan penambahan sari buah nanas 15 % menyebabkan penurunan jumlah total bakteri dan menyebabkan meningkatnya jumlah total bakteri asam laktat. Total lactic acid bacteria, Total mikroba, E. coli, Staphylococcus sp., pewarnaan gram, pH, kadar air dan uji organoleptik dengan penambahan sari buah nanas 15% masing-masing 1,0 x 10 2 ; 9,0 x 10 4 ; 5,46; 69,14%; negatif; 100 isolat positif batang; kenampakan 8; bau 8; dan rasa 8. Hasil tersebut sudah memebuhi standar nasional Indonesia (SNI) dan aman untuk dikonsumsi.Kata kunci: bakteri asam laktat, cemaran mikroba, fermentasi Microbiologys Quality of Fish Sauce Tongkol (Euthynnus affinis) with Additions Pineapple Juice (Ananas comosus)Abstract Fish sauce is one of fish fishery product from fermentation process. In this study fish sauce made from tongkol fish (Euthynnus affinis) that has high catching in North Sulawesi. This study aimed to make diversification product from Tongkol fish into fish sauce safe to eat. The research method applied was experimental laboratories. In this research was by additions (A) 0%, (B) 9%, (C) 12%, (D) 15% pineapple juice and (G8) 8%, (G9) 9%, (G10) 10% salt and stored in an incubator at temperature 50ºC during 6, 8, 10 days. Variable measured were total lactic acid bacteria, total plate count, E. coli, Staphylococcus sp., gram strain, pH, water consentration and organoleptic test. The result showed that sample D (D1G10) with additions pineapple juice 15% caused decrease total pathogen bacteria and caused increase lactic acid bacteria. Showed that total lactic acid bacteria, total plate count, E. coli, Staphylococcus sp., gram strain, pH, water consentration, gram strain, organoleptic test with pineapple juice 15% was 1.0x10 2 ; 9.0x10 4 ; 5.46; 69.14%; negative; 100 isolate positive shaped rod; the appearance 8; smell 8; taste 8. The result accordance with Standard National Indonesia (SNI) and safe to eat.

show abstract

“…Sebagian besar isolat penghasil bakteriosin yang telah dilaporkan diisolasi dari produk makanan fermentasi dan produk makanan olahan lainnya. Kusmarwati et al (2014) telah melakukan isolasi bakteriosin yang dihasilkan oleh bakteri asam laktat dari rusip. Rahayu et al (2004) telah mendapatkan bakteri asam laktat penghasil bakteriosin yang diisolasi dari daging dan olahannya.…”

Section: Pendahuluanunclassified

Isolasi dan Karakterisasi Bakteriosin yang Dihasilkan Oleh Lactobacillus lactis dari Sedimen Laut

Sunaryanto

Tarwadi

2015

JPBKP

View full text Add to dashboard Cite

show abstract

Eksplorasi Bakteriosin dari Bakteri Asam Laktat Asal Rusip Bangka dan Kalimantan

Cited by 14 publications

References 23 publications

Bacteriocin Activity of Lactic Acid Bacteria Isolated from Rumen Fluid of Thin Tail Sheep

Bacteriocin Activity of Lactic Acid Bacteria Isolated from Rumen Fluid of Thin Tail Sheep

Microbiologys Quality of Fish Sauce Tongkol (Euthynnus affinis) with Additions Pineapple Juice (Ananas comosus)

Isolasi dan Karakterisasi Bakteriosin yang Dihasilkan Oleh Lactobacillus lactis dari Sedimen Laut

Contact Info

Product

Resources

About