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

Sunaryanto, Rofiq; Tarwadi, Tarwadi

doi:10.15578/jpbkp.v10i1.240

Cited by 4 publications

(1 citation statement)

References 11 publications

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“…The addition of proteinase-K affects the activity of bacteriocins. Proteinase-K is a proteolytic enzyme that is capable of hydrolyzing peptide bonds and affects the conformation of bacteriocin proteins (Sunaryanto and Tarwadi 2015). Compared with the results of other studies, these differences can be caused by the structure of the different bacteriocin compounds, because the bacterial isolates that produce bacteriocins are also different.…”

Section: Discussionmentioning

confidence: 96%

Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents

Sukmawati¹,

Sipriyadi²,

Yunita³

et al. 2022

Biodiversitas

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Abstract. Sukmawati S, Sipriyadi, Yunita M, Dewi NK, Noya ED. 2022. Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents. Biodiversitas 23: xxxx. Bacteriocins are protein compounds that are often used as biopreservative agents due to their antibacterial effects against various types of pathogenic bacteria. Bacteriocins are used as food additives that can control the growth of spoilage bacteria in food. Bacteriocins can be obtained from Lactic Acid Bacteria (LAB) and are generally isolated from fermentation products, such as rebon shrimp fermentation. The objective of this study was to analyze the activity of bacteriocins isolated by fermented rebon shrimp in South Sorong as antibacterials. The method used in this study is a descriptive study by describing the ability of bacteriocins to inhibit pathogenic bacteria (Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium). The results showed that of the seven bacteriocin samples obtained from the fermented rebon shrimp paste and acidic shrimp paste were able to inhibit the growth of pathogenic bacteria (S. aureus, E. coli, and S. typhimurium). The sensitivity test of bacteriocin to protease enzymes and its activity against pathogenic bacteria showed that bacteriocins derived from LAB were not sensitive to proteinase-K. The test results of the effect of temperature on bacteriocins and their activity against pathogenic bacteria showed that these bacteriocins were stable at high temperatures, normal temperatures and freezing temperatures. The test results of the effect of pH on bacteriocin activity on pathogenic bacteria showed that bacteriocins were stable in a wide pH range including pH 2, pH 3, pH 4, and pH 5; potassium phosphate buffer with pH 6, 7, and 8; and glycine buffer with pH 9, 10, and 11. Meanwhile, The test results of the effect of NaCl on bacteriocin activity on pathogenic bacteria showed that the bacteriocin sample was not affected by the administration of NaCl. Thus it can be stated that the seven samples had a great ability to inhibit the growth of pathogenic bacteria dan it can be further developed as the basis of natural food preservatives.

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Section: Discussionmentioning

confidence: 96%

Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents

Sukmawati¹,

Sipriyadi²,

Yunita³

et al. 2022

Biodiversitas

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Technology for making sauerkraut with the addition of Lactobacillus acidophilus starter and the length of fermentation time

Purba¹,

Nurminah²,

Lubis³

2023

The 4TH TALENTA CONFERENCE ON ENGINEERING, SCIENCE AND TECHNOLOGY (CEST)-2021: Sustainable Infrastructure and Industry in the N

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Bacteriocin antimicrobial isolation in fish soy sauce

Darmadi

Edi

Suryani

2021

J. Phys.: Conf. Ser.

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Fish sauce can be made from fermented fish. In fermentation plays a role Lactic Acid Bacteria (LAB). The role of lactic acid bacteria has a preservative effect because it can produce compounds that can inhibit the growth of various microbes. Besides lactic acid bacteria produce bacteriocin which also function as antimicrobials. The purpose of this study was to be able to isolate bacteriocin from fish sauce with SDS-PAGE electrophoresis. The study was conducted at the Laboratory of Agricultural Biotechnology Udayana University, Denpasar with a Descriptive Method. The research was carried out in sequence, namely, isolating lactic acid bacteria from fish sauce, Growing Lactic Acid Bacteria on Poor Nutrient Media so that its growth is depressed, because with life stressed Lactic Acid Bacteria can remove Bacteriocin as an Antimicrobial agent. With SDS-Page you will see separate proteins according to their weight, which are specific bands. The protein band which ranges from 17.0 kDa - 17.5 kDa is bacteriocin

show abstract

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

Cited by 4 publications

References 11 publications

Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents

Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents

Technology for making sauerkraut with the addition of Lactobacillus acidophilus starter and the length of fermentation time

Bacteriocin antimicrobial isolation in fish soy sauce

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