Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

Pato, Usman; Yusuf, Yusmarini; Fitriani, Shanti; Jonnadi, Nia Naidya; Wahyuni, Mimi Sri; Feruni, Jeska Aryaningsih; Jaswir, Irwandi

doi:10.13057/biodiv/d210404

Cited by 19 publications

(28 citation statements)

References 37 publications

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“…Similarly, some researchers reported that bacteriocin isolated from various fermented foods can suppress S. aureus growth (Abanoz & Kunduhoglu, 2018). The greatest antimicrobial activity against S. aureus was found in R-55, which showed high antimicrobial activity against Listeria monocytogenes, but it showed relatively low antimicrobial activity against E. coli (Pato et al, 2020). This fact indicated that the R-55 strain selectively has a higher antimicrobial activity against gram-positive bacteria than gram-negative bacteria (Bharti et al, 2015;Saeed et al, 2014).…”

Section: Resultsmentioning

confidence: 96%

“…The activation of LAB and S. aureus cultures was carried out according to the method described in our previous work (Pato et al, 2020). Each LAB culture was taken as much as 0.1 mL and put into a test tube containing 5 mL MRSB, then shaken evenly and incubated aerobically for 18 h at 37 °C.…”

Section: Activation Of the Lab Culture And Staphylococcus Aureus Fncc-15mentioning

confidence: 99%

“…LAB such as lactobacillus sp., streptococcus sp., leuconostocsp., and Lactococcussp. isolated from dadih, a kind of fermented buffalo milk product, have been tested for their antimutagenic activity against different mutagens (Hosono et al, 1990a) and antimicrobial activity against listeria monocytogenes (Pato et al, 2020). The current work aimed to assess the antimicrobial activity of dadih's LAB and to characterize the bacteriocin responsible for the antimicrobial activity against S. aureus.…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

et al. 2022

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Bacteriocin, a peptide produced by lactic acid bacteria (LAB) widely used as a natural and safe preservative in food products. This work aimed to evaluate the characterization of bacteriocin from dadih's LAB and to study its antimicrobial activity against Staphylococcus aureus. Supernatant from 12 LBA strains could inhibit S. aureus growth with different inhibition zones. Only nine strains showed inhibition zones of > 3.5 mm and were further evaluated for their antibacterial compounds. Three strains had antimicrobial activity derived from organic acids, especially lactic acid, and six strains had antimicrobial compounds in the form of bacteriocin. Bacteriocin strain R-55 showed the highest activity against S. aureus, with an average inhibition zone of 8.43 mm. The molecular weight of the purified isolated bacteriocin from the R-55 strain was 14.4 kDa. Bacteriocin obtained from St. faecalis subsp. liquefaciens R-55 is a promising natural preservative to prevent the growth of S. aureus as foodborne pathogens.

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Section: Resultsmentioning

confidence: 96%

Section: Activation Of the Lab Culture And Staphylococcus Aureus Fncc-15mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

et al. 2022

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“…Due to the beneficial antimicrobial properties from bacteriocin of LAB from dadih, it can be used as a natural preservative to prevent food-borne disease [61], including as a natural preservative of chicken meat [62].…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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“…Vila et al (2010) previously reported that some species of LAB produced enough hydrogen peroxide to inhibit the 3002 growth and action of various microorganisms. Lactobacillus acidophilus produces acidophilin and acidolin, whereas L. plantarum produces bacteriocin (Pato et al 2020, Aritonang et al 2019. Nisin and diplococcin are among some of the antibiotics produced by Streptococci.…”

Section: Introductionmentioning

confidence: 99%

Screening for probiotic of lactic acid bacteria isolated from the digestive tract of a native Aceh duck (Anas platyrhynchos)

et al. 2020

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Abstract. Risna YK, Harimurti S, Wihandoyo, Widodo. 2020. Screening for Probiotic of lactic acid bacteria isolated from the digestive tract of a native Aceh duck (Anas platyrhynchos). Biodiversitas 21: 3001-3007. The lactic acid bacteria (LAB) isolated from the digestive tract of a native Aceh duck has emerged as a potential probiotic supplement for duck feed. In this study, we isolated the LAB from the digestive tract of an Aceh duck (Anas platyrhynchos) and identified the species and bacterial characteristics. Additionally, we isolated the LAB used in this study from the crop, proventriculus, ventriculus, duodenum, jejunum, ileum, and cecum of the native Aceh duck. Identification included the examination of morphology and physiology, followed by molecular identification by using 16S rRNA and sequence similarity tests for the bile salt hydrolase (bsh) gene. Bacterial isolation from the digestive tract of this duck resulted in 19 isolates with gram-positive, negative catalase, and non-motile characteristics. Of the 19 isolates, 11 isolates exhibited the ability to grow at 15°C, 37°C, and 45°C, with optimum growth at 37°C. From 11 isolates, only 6 were identified by using 16S rRNA primers and 5 were identified by using BSH primers. The identified LAB included Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus acidilactici. Hence, we conclude that Lactobacillus sp and Pediococcus sp. are potential probiotics that can be isolated and administered for duck feed.

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Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

Cited by 19 publications

References 37 publications

Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Screening for probiotic of lactic acid bacteria isolated from the digestive tract of a native Aceh duck (Anas platyrhynchos)

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