Isolation of Lactic Acid Bacteria That Produce Protease and Bacteriocin-Like Substance From Mud Crab (Scylla  sp.) Digestive Tract  (Isolasi Bakteri Asam Laktat yang Menghasilkan Protease dan Senyawa Bacteriocin-Like dari Saluran Pencernaan Kepiting

Pramono, Heru; Suciati, Pipin; Andriyono, Sapto

doi:10.14710/ik.ijms.20.1.33-37

Cited by 2 publications

(1 citation statement)

References 12 publications

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“…Isolat bakteri asam laktat (BAL) diperoleh dari hasil penelitian sebelumnya. Sebanyak 94 isolat BAL hasil isolasi saluran pencernaan kepiting bakau telah disimpan pada gliserol steril dan disimpan pada suhu -10 o C hingga penelitian dilakukan (Pramono et al., 2015).Sebelum uji dilakukan sebanyak 10 µL isolat BAL-gliserol telah dikultur pada 1 mL de Mann, Rogosa, Sharpe (MRS )broth (Merck, Darmstadt, Jerman) pada suhu 30 o C selama 48 jam.Bakteri patogen indikator yang digunakan merupakan Vibrio sp. hasil isolasi dari sate kerang (Pramono et al., 2015)dan E. coli ATCC 2595.…”

Section: Isolat Bakteri Asam Laktatunclassified

Reduction of Pathogenic Bacteria During Fermentation of Masin by Protease and Bacteriocin-Producing Lactic Acid Bacteria

Pramono

Suciati²,

Putra³

et al. 2018

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Contamination of pathogenic and spoilage bacteria on fermentation process of seafood and fisheries product is a major concern on food safety. The aims of this study were isolating and applying the bacteriocin- and protease-producing lactic acid bacteria from the gastrointestinal tract of mud crab for starter culture of masin, a traditional fermented shrimp from East Java. This study consisted of characterization of lactic acid bacteria, the application on the fermentation process and microbial analysis. Ninety-four isolates were isolated from mud crab was screened for the bacteriocin and protease producing as well as characterized by pH, salinity and biochemical. Isolate IKP-29 was exhibited strong protease and bacteriocin activity. Application of Isolate IKP-29 on masin fermentation showed that sharp reduction of Escherichia coli, Vibrio sp. and lactic acid bacteria counted. This study suggested that the application of lactic acid bacteria which producing bacteriocin and protease improved the food safety of traditional fermented fish.

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Section: Isolat Bakteri Asam Laktatunclassified

Reduction of Pathogenic Bacteria During Fermentation of Masin by Protease and Bacteriocin-Producing Lactic Acid Bacteria

Pramono

Suciati²,

Putra³

et al. 2018

aqs

Self Cite

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Screening of antimicrobial-producing lactic acid bacteria isolated from traditional fish fermentation against pathogenic bacteria

Amarantini

Satwika

Budiarso

et al. 2019

J. Phys.: Conf. Ser.

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This study aims to obtain lactic acid bacteria (LAB) which have probiotic properties and inhibitory effects against pathogens. Peda fish fermented in 20% salt solution used as samples. Antimicrobial properties of LAB isolates against gram-positive and gram-negative pathogens (Salmonella typhi BPE 127.1.MC, Salmonella typhi BPE 122.4.CCA, Salmonella typhi NCTC 786, Salmonella typhimurium FNCC 0050, Pseudomonas putida FNCC 0071, Bacillus subtilis ATCC 6633 and Staphylococcus aureus ATCC 25923) were tested using agar well diffusion method. To exclude acid production, the cell-free culture supernatant (CFCS) solution was neutralized using 1 N NaOH before antimicrobial activity was tested. Likewise with bacteriocin tests, CFCS solutions that have been neutralized, were treated first by heating at 100ºC for 10 minutes in order to enzyme inactivation. A total of 26 out of 50 LAB isolates showed clear zones in the MRS-CaCO3 agar medium, gram positive, and negative catalase as the main characteristics of LAB. Sixteen of the 26 LAB isolates were known to be tolerant to pH 2 and 1% of bile salts. In addition, 92.3% of LAB isolates (15 of 16 LAB isolates) were homofermentative. The antimicrobial test results found that two of 26 LAB isolates (i.e. LAB Pr.3.4L and Pi.5.8 isolates) were shown to have very strong inhibitory effects against gram-positive pathogens S. aureus ATCC 25923 compared to S. typhi BPE 122.4.CCA. Thus the two strains of LAB are indicated as bacteriocin-producing probiotic strains, and need to be pursued further for identification and optimization of production.

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Isolation of Lactic Acid Bacteria That Produce Protease and Bacteriocin-Like Substance From Mud Crab (Scylla sp.) Digestive Tract (Isolasi Bakteri Asam Laktat yang Menghasilkan Protease dan Senyawa Bacteriocin-Like dari Saluran Pencernaan Kepiting

Cited by 2 publications

References 12 publications

Reduction of Pathogenic Bacteria During Fermentation of Masin by Protease and Bacteriocin-Producing Lactic Acid Bacteria

Reduction of Pathogenic Bacteria During Fermentation of Masin by Protease and Bacteriocin-Producing Lactic Acid Bacteria

Screening of antimicrobial-producing lactic acid bacteria isolated from traditional fish fermentation against pathogenic bacteria

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