Skrining Isolat Bakteri Asam Laktat Penghasil Bakteriosin yang Diisolasi dari Asinan Rebung Bambu Tabah dan Ketahanannya terhadap Panas

The aim of this study to determine the Lactic Acid Bacteria (LAB) isolated from pickled tabah bamboo shoots can produce bacteriocins and the resistance to heat. This research was conducted in two stages, namely: 1) Screening of LAB isolates producing bacteriocin and 2) Testing the effect of heating temperatures of 80°C, 100°C and 121°C for 5, 10 and 15 minutes and without heating to bacteriocin resistance activity. In this study, the screening stage was carried out in two stages, namely: 1) antibacterial test with cell free supernatant and 2) antibacterial test with neutralized cell free supernatant. The resulting clear zone is observed then followed by calculating the value of Arbitrary Units (AU). The bacteria used as an indicator is Lactobacillus plantarum which is Gram positive bacteria. The results of this study indicated that of 88 LAB isolates there were 27 isolates that were able to produce bacteriocin. From 27 isolates, there were three isolates with the most potential to produce bacteriocins, namely isolate PR.6.10.5 with an inhibition zone of 17.67 mm and a bacteriocin activity value of 264.81 mm2/ml, isolate PR.6.15.2 with an inhibition zone of 17.33 mm and the bacteriocin activity value of 259.57 mm2/ml and isolate PR.3.15.1 with an inhibition zone of 17.00 mm and a bacteriocin activity value of 254.34 mm2/ml. Bacteriocins from LAB isolates isolated from pickled tabah bamboo shoots were able to withstand heating to a temperature of 121°C for 15 minutes. Bacteriocin activity decreased by an average of 27.75% after heating at 80°C, 100°C and 121°C for 5,10 and 15 minutes with a bacteriocin activity value from 141.82 mm2/ml to 254.34 mm2/ml. The smallest decrease in activity value occurred in PR.6.10.5 isolates with an average decrease of 22.98%. Keywords: Screening, lactic acid bacteria (LAB), bacteriocin, heat.

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Spray-Drying of Bacteriocin-Producing Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-62.7.773 ◽

1999 ◽

Vol 62 (7) ◽

pp. 773-777 ◽

Cited By ~ 37

Author(s):

GIANLUIGI MAURIELLO ◽

MARIA APONTE ◽

ROSAMARIA ANDOLFI ◽

GIANCARLO MOSCHETTI ◽

FRANCESCO VILLANI

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cell Survival ◽

Spray Drying ◽

Antagonistic Activity ◽

Cellular Damage ◽

Bacteriocin Activity ◽

Lactobacillus Curvatus ◽

Significant Difference ◽

Inhibitory Spectrum

Cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains of lactic acid bacteria: Lactococcus lactis subsp. lactis 140, isolated from natural whey culture and producing a narrow-inhibitory spectrum bacteriocin); L. lactis subsp. lactis G35, isolated from pizza dough and producing nisin; Lactobacillus curvatus 32Y and Lactobacillus sp. 8Z, isolated from dry sausages. Trials were performed with bacteria suspended in skimmed milk or directly grown in whey. Three air temperatures at the inlet of the drier (160, 180, and 200°C) and three flow rates (10, 13, and 17 ml/min) were assayed. Cell viability and bacteriocin activity of the dried materials were determined immediately after the process and after 5, 15, 30, and 60 days of storage at 4°C. There was no significant difference between the two feeding suspensions in cell survival, always decreasing with the increase of inlet-air temperature. No loss of bacteriocin activity was detected in reconstituted powders, nor was any loss of ability to produce bacteriocin found after drying. Investigations of sensitivity to NaCl revealed only temporary damage to dried bacteria. During storage for 2 months at 4°C, all samples, but mainly the lactococcal strains, displayed a gradual decrease in cell survival. Bacteriocin activity remained at the same level, allowing powders to be considered as effective biopreservatives.

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

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i3.36837 ◽

2019 ◽

Vol 43 (3) ◽

Author(s):

Okti Widayati ◽

Zaenal Bachruddin ◽

Chusnul Hanim ◽

Lies Mira Yusiati ◽

Nafiatul Umami

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Heating Temperature ◽

Rumen Fluid ◽

Bacteriocin Activity ◽

Significant Difference ◽

Sheep Rumen ◽

The Stability ◽

Range Test

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.

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The Inhibitory Effect of Lactobacillus acidophilus and Lactobacillus plantarum against Candida albicans Associated with Denture Stomatitis

Baghdad Science Journal ◽

10.21123/bsj.12.3.479-484 ◽

2015 ◽

Vol 12 (3) ◽

pp. 479-484

Author(s):

Baghdad Science Journal

Keyword(s):

Candida Albicans ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactobacillus Acidophilus ◽

Solid Medium ◽

Inhibition Zone ◽

Inhibitory Effect ◽

Denture Stomatitis ◽

Inhibition Effect

In this study Candida speices was diagnosed in 26 swab samples from patients with denture stomatitis , investigates the antagonism activity of Lactobacillus was investigated against the yeast of Candida albicans in vitro.Results revealed that The inhibition effect of Lactic Acid Bacteria against C.albicans was examined in solid medium, L.plantarum gave higher inhibition average 11mm followed by L.acidophillus with average 9 mm and, L.fermentum , L.casei with averages 7 mm. Whereas the filtrates, the highest inhibition zone were 20 and 16 mm by L. plantarum and L.acidophillus, respectively.

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Inhibition of Nonproteolytic Clostridium botulinum with Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures

Journal of Food Protection ◽

10.4315/0362-028x-66.4.674 ◽

2003 ◽

Vol 66 (4) ◽

pp. 674-678 ◽

Cited By ~ 12

Author(s):

S. RODGERS ◽

P. PEIRIS ◽

G. CASADEI

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Prussian Blue ◽

Lactobacillus Acidophilus ◽

Resistant Strain ◽

Clostridium Botulinum ◽

Incubation Temperature ◽

Inhibition Zone ◽

Zone Size

Nonproteolytic Clostridium botulinum (strains 17B, Beluga, and 202F) was found to be inhibited by Lactobacillus, Lactococcus, Streptococcus, and Pediococcus species in tests by the spot-on-the-lawn simultaneous-antagonism method at 10, 15, and 25°C. C. botulinum 17B was the most resistant strain. Inhibition zone size increased with decreasing incubation temperature. Six strains of Lactobacillus acidophilus and seven strains of bifidobacteria failed to produce an inhibition zone on buffered reinforced clostridium Prussian blue agar seeded with spores of any of the selected C. botulinum strains. C. botulinum 17B was sensitive to 50 to 100 IU of nisin per ml and to 10 to 20 AU of pediocin A per ml.

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Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii

Amerta Nutrition ◽

10.20473/amnt.v4i4.2020.257-264 ◽

2020 ◽

Vol 4 (4) ◽

pp. 257

Author(s):

Lusia Yotista Enggal Parasthi ◽

Diana Nur Afifah ◽

Choirun Nissa ◽

Binar Panunggal

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Inhibition Zone ◽

Ananas Comosus ◽

Plate Count ◽

E Coli ◽

Cinnamon Extract ◽

Significant Difference ◽

Cinnamomum Burmannii

Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm).

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

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d210404 ◽

2020 ◽

Vol 21 (4) ◽

Author(s):

Usman Pato ◽

YUSMARINI YUSUF ◽

SHANTI FITRIANI ◽

NIA NAIDYA JONNADI ◽

MIMI SRI WAHYUNI ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Inhibition Zone ◽

Diffusion Method ◽

Antimicrobial Compounds ◽

Disk Diffusion Method ◽

Food Borne ◽

Paper Disk ◽

Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm. The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

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POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

Jurnal Riset Kimia ◽

10.25077/jrk.v1i2.149 ◽

2015 ◽

Vol 1 (2) ◽

pp. 126

Author(s):

Urnemi ◽

Sumaryati Syukur ◽

Endang Purwati ◽

Sanusi Ibrahim ◽

Jamsari

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Bacillus Subtilis ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Inhibition Zone ◽

Sds Page ◽

Inhibition Zones ◽

And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE. Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative

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Pengaruh pH terhadap Produksi Antibakteri oleh Bakteri Asam Laktat dari Usus Itik

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v15i3.135 ◽

2017 ◽

Vol 15 (3) ◽

Author(s):

Rudy Sutrisna ◽

Christina Nugroho Ekowati ◽

Edelina Sinaga Sinaga

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Analysis Of Variance ◽

Antibacterial Effect ◽

Inhibition Zone ◽

Bacterial Isolates ◽

Clear Zone ◽

Effect Of Ph ◽

Randomized Design ◽

Completely Randomized Design

This study aimed to determine the effect of pH on the production of antibacterial by lactic acid bacteria. This study uses a completely randomized design factorial 3X 5 (3 X 5 treatment of bacterial isolates pH) with three replications. The first factor consisted of pH 4, pH 5, pH 6, pH 7, pH 8, and the second factor that isolates B2, B7, B8, whereas the parameters consists of a clear zone. The amount of production is determined by the size of the diameter of antibacterial inhibition zone against Salmonella sp. Differences in the production of antibacterial determined based on the results of analysis of variance. The treatment significantly further test BNT at 5% level. The results showed that the effect of media pH test based on the potential for the production of antibacterial effect. The diameter of the largest clear zone produced by B7 isolates at pH 6 was 17.2 mm, 17.1 mm B8 and B2 at pH 7 at 16.7 mm. The smallest diameter of the clear zone produced by B8 at pH 4 was 15.1 mm, B2 at pH 6 there is a clear zone of 12.7 mm and isolate B7 at pH 5 of 11.5 mm Keywords: Antibacterial, Lactic Acid Bacteria, pH, Salmonella sp, Clear zone

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Inhibition of Coliform Bacteria by Lactic Acid Bacteria Isolated from Nham Hed (Fermented Mushroom)

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.886.56 ◽

2019 ◽

Vol 886 ◽

pp. 56-60

Author(s):

Suttida Wittanalai ◽

Keerati Tanruean ◽

Phanida Mapoong

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Carbon Sources ◽

Inhibition Zone ◽

Viable Count ◽

Coliform Bacteria ◽

Control Food ◽

Microscopic Morphology

Four samples of Nham Hed which fermented from different carbon sources; Homnil rice (HN), sticky rice (SR), LeumPua rice (LP) and rice berry (RB) were evaluated for total viable count of lactic acid bacteria (LAB). The rice berry Nham Hed samples showed the highest of total lactic bacteria count with values 2.83 x 105 cfu/g. The thirty one distinct colonies of LAB were isolated and categorized into 6 groups on the basis of their colony characteristics on MRS agar, microscopic morphology and biochemical characteristic. These 6 isolates were screened for their antimicrobial activity against 2 strains of coliform bacteria and it was found that LAB isolate E exhibited the highest antimicrobial activity against Escherichia coli and Enterobacter sp. which the zone of inhibition zone 14.22 ± 1.50 mm and 13.38 ± 1.25 mm, respectively. According to the morphology characterization, isolate E was probably classified to Weissella spp. These obtained results revealed the possibility for further characterization and purification the antimicrobial compound produced by the studied isolate as food bio preservatives to control food spoilage and pathogenic bacteria.

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Synergistic Antibacterial Effects of Probiotic Lactic Acid Bacteria with Curcuma longa Rhizome Extract as Synbiotic against Cutibacterium acnes

Applied Sciences ◽

10.3390/app10248955 ◽

2020 ◽

Vol 10 (24) ◽

pp. 8955

Author(s):

Jina Kim ◽

Hyaekang Kim ◽

Soomin Jeon ◽

Jinchul Jo ◽

Younghoon Kim ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Acidophilus ◽

Skin Diseases ◽

Therapeutic Potential ◽

Curcuma Longa ◽

Inhibition Zone ◽

Antibacterial Effects ◽

Cutibacterium Acnes ◽

Probiotic Lactic Acid Bacteria

Acne is a chronic inflammatory skin disease induced by Cutibacterium acnes. Recently, the effects of probiotics, prebiotics and synbiotics have been researched for the treatment of skin diseases in humans. However, the synbiotic effect of probiotics and prebiotic Curcuma longa rhizome extract (CLE) on C. acnes remains ambiguous. Therefore, the aim of this study was to investigate the synergistic antibacterial activities of probiotic lactic acid bacteria (LAB) with CLE as a synbiotic against C. acnes. Agar well diffusion assays were performed to determine the inhibitory effects of each combination of one of five Lactobacillus sp. with CLE as synbiotics against C. acnes KCTC 3314. Among them, the comparison between the average diameters of inhibition zones showed that the synbiotic combination of Lactobacillus acidophilus A001F8 and CLE significantly increased the inhibition zone diameters against C. acnes, compared to the use of Lactobacillus acidophilus A001F8 or CLE alone (p < 0.05). In conclusion, the synbiotics of probiotic LAB and CLE showed synergistic antibacterial effects against C. acnes, suggesting therapeutic potential for this synbiotic combination in the development of cosmetics or medicine against C. acnes.

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