scholarly journals Evaluation of Bacteriocin Produced by Pediococcus pentosaceus Strain 2397 as Natural Preservative for Fish Meatballs Stored at Room Temperature

2022 ◽  
Author(s):  
Usman Pato ◽  
Yusmarini Yusuf ◽  
Shanti Fitriani ◽  
Diky Arma Fauzi ◽  
Ghina Ismadiah ◽  
...  
Keyword(s):  
Room Temperature ◽  
Pediococcus Pentosaceus ◽  
Natural Preservative

Pediococcus pentosaceus SB83 as a potential probiotic incorporated in a liquid system for vaginal delivery

2014 ◽  
Vol 5 (4) ◽  
pp. 421-426 ◽  
Author(s):  
S. Borges ◽  
P. Teixeira
Keyword(s):  
Antimicrobial Activity ◽  
Vaginal Delivery ◽  
Room Temperature ◽  
Probiotic Strain ◽  
Liquid System ◽  
Vaginal Fluid ◽  
Vaginal Infections ◽  
Pediococcus Pentosaceus ◽  
Viable Cells ◽  
Potential Use

Pediococcus pentosaceus SB83 is a bacteriocinogenic culture having potential use as a vaginal probiotic. The objective of this study was to evaluate the behaviour of P. pentosaceus SB83 incorporated in a liquid system for eventually formulating a gel for vaginal delivery. The vaginal probiotic incorporated into glycerol was able to survive in simulated vaginal fluid at normal vaginal pH (4.2) and at pH of vaginal infections (5.5 and 6.5). The probiotic can be stored at 4 °C for a longer period of time than at room temperature, however, after 13 weeks of storage at low temperature, there was a total loss of viable cells. The probiotic strain incorporated into glycerol showed bacteriocinogenic activity in simulated vaginal fluid, although the antimicrobial activity against Listeria monocytogenes declined during storage. This study showed the behaviour of P. pentosaceus SB83 in glycerol and in simulated vaginal fluid. However, it is necessary to optimise the formulation to produce an actively probiotic vaginal gel.

scholarly journals Pengendalian serangan rayap tanah pada bebak gewang menggunakan bahan pengawet alami ekstrak tuba (Derris elliptica)

1996 ◽  
Vol 13 (2) ◽  
pp. 117-122
Author(s):  
Sigit B. Prabawa ◽  
◽  
Ermi E. Koeslulat ◽  
W.O. Muliastuty ◽  
Keyword(s):  
Room Temperature ◽  
Environmentally Friendly ◽  
Natural Preservative ◽  
Extract Solution ◽  
Natural Preservatives ◽  
Class Iv

People from East Nusa Tenggara generally use gewang midribs for walls and ceilings. However this midribs contains ingredients that can be attacked by organisms such as soil termites. To overcome this, preservation action is needed. Conventional preservatives commonly contain ingredients that are less environmentally friendly, expensive and not easily available. Therefore, it is necessary to find a natural preservative from the species more suitable for people. The purpose of this study was to obtain data about the effect of the concentration of natural preservatives from Tuba extract on the gewang midribs. Tuba extract was obtained through the maceration using methanol. Preservation was carried out by soaking the Gewang midribs samples in to tuba extract solution with the consentration (gr/liter) of 0 (control), 4, 9, 16, 25 and 36 for 24 hours at room temperature. The effectiveness of preservatives was done using soil termites test. The results showed that tuba extract had a very significant effect on decreasing the weight of the sample and increasing the quality of gewang midribs from class IV to II. It is recommended that preserving gewang midribs can use tuba extract with a concentration at least of 4 gr/liter of water.

Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans

2010 ◽  
Vol 1 (2) ◽  
pp. 159-164 ◽  
Author(s):  
S. Venkateshwari ◽  
P. Halami ◽  
S. Vijayendra
Keyword(s):  
Molecular Weight ◽  
Starter Culture ◽  
Food Products ◽  
Fermented Milk ◽  
Pediococcus Pentosaceus ◽  
Milk Products ◽  
Natural Preservative ◽  
Heat Stable ◽  
Fermented Milk Products

A bacteriocin-producing lactic culture with antilisterial activity was isolated from beans and identified as Pediococcus pentosaceus CFR B19. It was able to grow and produce bacteriocin at 41 °C but not at 50 °C. This isolate was found to be sensitive to vancomycin and produced heat-stable (at 121 °C for 15 min) bacteriocin. Molecular weight of the purified bacteriocin was found to be ∼4.8 kDa. This isolate can be used as a starter culture or co-culture in fermented milk products and the bacteriocin can be used as a natural preservative in various food products.

Fresh-Keeping Effect of Kojic Acid on Rape

2013 ◽  
Vol 774-776 ◽  
pp. 695-698
Author(s):  
Xi Zhang ◽  
Yu Ting Dong ◽  
Jiang Sen Pei ◽  
Tao Han ◽  
Bei Guo
Keyword(s):  
Dry Matter ◽  
Room Temperature ◽  
Fruits And Vegetables ◽  
Loss Rate ◽  
Kojic Acid ◽  
Water Evaporation ◽  
Weight Loss Rate ◽  
Natural Preservative ◽  
Phenotypic Changes ◽  
Slowing Down

Kojic acid is a metabolite from some common microbe, it is a natural preservative. The kojic acid has broad prospects in the storage and preservation of fruits and vegetables. In this study, using different concentrations of kojic acid sprayed the surface of rape and stored at room temperature, observed phenotypic changes. Then the CAT and POD activity, chlorophyll content and weight loss rate were determined in rape treated by kojic acid. From the overall trend, compared with the water, spraying 0.5% and 1% kojic acid to a certain extent reduce chlorophyll loss of rape, water evaporation and dry matter decrease was slowing down, and maintains the appropriate activity of CAT and POD. It means that the kojic acid has obviously effect on rape preservation.

Extension of Shelf-Life of Tomato Using Irradiated Chitosan and its Physical and Biochemical Characteristics

2018 ◽  
Vol 67 ◽  
pp. 16-23
Author(s):  
Nehar Parvin ◽  
M.A. Kader ◽  
Roksana Huque ◽  
M.E. Molla ◽  
Mubarak A. Khan
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Chitosan Solution ◽  
Natural Preservative ◽  
Biochemical Characteristics ◽  
Post Harvest ◽  
Chitosan Coating ◽  
And Control ◽  
Total Bacteria

The effect of irradiated chitosan coating on post-harvest preservation of tomato was observed in this study. Irradiated chitosan (40 kGy) solution of various concentrations (500, 750, 1000, 1500 and 2000 ppm) were applied on post-harvest preservation of tomato. Both chitosan treated and untreated (control) tomato were stored at room temperature in open and zip bag conditions. The effect of coating of various chitosan solutions on tomato were observed during storage period. The percentage of weight loss and spoilage rate of the preserved and control tomato samples were investigated. Several parameters (such as total bacteria count, total mold count, moisture, ash, acidity, vitamin C, sugar, protein and fat) were analyzed for irradiated chitosan coated tomato in open condition after 3-weeks storage period. In addition, the same parameters were also analyzed for control tomato. Considering all parameters, the results revealed that 1500 ppm chitosan solution performed better in extending the shelf- life of tomato as compared to the control and other treated samples. Thus, this observation recommend that irradiated chitosan coating have the potential to be used as natural preservative to maintain quality and extending shelf-life of tomato.

scholarly journals The Effect of Given Atung Seed Extraction as a Natural Preservative to Changes The Quality Value of Swordfish Smoking

2015 ◽  
Vol 18 (3) ◽  
Author(s):  
Sandra Hiariey ◽  
Vanessa Lekahena
Keyword(s):  
Room Temperature ◽  
Chemical Characteristics ◽  
Natural Preservative ◽  
Tropical Plant ◽  
Randomized Design ◽  
Best Value ◽  
Result Show ◽  
Characteristics Analysis ◽  
Seed Extraction ◽  
Fat Level

<p>Atung (Parinarium glaberimmum Hassk) was tropical plant as potential as antimicrobial much<br />grown in Eastern Indonesia especially in Maluccas area. The aim of this research was to determine<br />the chemical characteristics of smoked swordfish was soak in extract atung seed before smoking.<br />Measurement parameter of chemical characteristics covering the moisture conten, levels of ash,<br />levels of fat, levels of a protein micro method Kjeldahl ash (AOAC 2005), carbohydrates (method<br />by difference) and microbiologi. The observation is made every day storage 2 days up 4 days. This<br />research used Factorial Randomized Design with 3 replication. Data analysis statistic univariate<br />using software SPSS 20. The results of this research show the swordfish were soak in extract atung<br />seed before smoking affect the chemical characteristics and microbiologi. Swordfish smoked<br />with extract atung seed and room tempareture storage were given significant effect (α=5%) to the<br />microbes total. The best value of swordfish in soak of atung extract at first production with value<br />of microbes 2,6x104 CFU. The chemical characteristics analysis result show differences among<br />the treatments during the storage room temperature. The best values of chemical characteristics<br />swordfish smoked at 2 days room temperature storage with moisture level 59,46%, ash level 2,66%,<br />fat level 1,63%, protein level 34,62% and carbohydrat level 1,63%.<br />Keywords : Atung seed, natural preservative, quality</p>

scholarly journals The Usage of Chitosan from Shrimp Waste as Natural Preservative for Fish Cilok (Traditional Food in Indonesia)

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
H.B.A Jayawardana ◽  
Ahmad Afandi
Keyword(s):  
Room Temperature ◽  
Chitosan Solution ◽  
Food Preservation ◽  
Traditional Food ◽  
Shrimp Waste ◽  
Natural Preservative ◽  
Research Results ◽  
Chitosan Coating ◽  
Organoleptic Test ◽  
Good Taste

<p><em>Cilok </em>is one of the traditional food in Indonesia. <em>Cilok</em> is a popular treat among Indonesians due to its good taste and cheap price. To make it last longer, <em>cilok</em> is sometimes added with preservative. However, such attempt will endanger consumers if dangerous preservatives are used, such as formaldehyde and borax. Their usage in food preservation may negatively impact consumers’ health. The aim of this research was to develop an alternative, natural preservative for fish <em>cilok</em>. The preservative would be chitosan. The method used is an experiment that is by making a chitosan solution from the shrimp skin waste. In the experiment, chitosan was extracted from shrimp waste. A 1,5% chitosan concentrate was used. Its preservation potency was tested by giving three treatments towards fish <em>cilok</em>: fish <em>cilok</em> with 1,5% chitosan coating; fish <em>cilok</em> mixed with 1,5% chitosan solution and fish <em>cilok</em> without chitosan. The three treatments were observed and an organoleptic test was performed according to the preservation time in a room temperature on Day 1, 2, 3, 4 and 5. The parameters tested during the experiment were taste, color, odor and texture of fish <em>cilok</em>. The research results showed that fish <em>cilok</em> coated with 1,5% chitosan solution lasted longer than fish <em>cilok</em> without or added with chitosan.</p><p><em> </em></p><p><strong>Keywords</strong>: <em>chitosan</em>, <em>natural</em> <em>preservative</em>, <em>fish</em> <em>cilok</em></p>

scholarly journals Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Ikrima Rohimadilwa ◽  
Ludfia Windyasmara ◽  
Sri Sukaryani
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Room Temperature ◽  
Ph Value ◽  
Good Effect ◽  
Natural Preservative ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference

Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicken meatballs which include moisture content, pH value and protein content. This research method used a completely randomized design with long storage factors and the addition of chitosan. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). Further test with the Duncan Multiple Range Test (DMRT) if there is a significant difference between treatments. The variables recorded and observed were moisture content, pH value and protein content of chicken meatballs at room temperature (25ᴼC). The water content of chicken meatballs up to 1.5% chitosan addition treatment showed the best consistency during the shelf life with an average value of 59.31%. The pH value of chicken meatballs with the addition of 2.5% chitosan on the 2nd and 4th day gave a good effect with pH values of 5.56 and 5.78, respectively. Protein content of chicken meatballs with the addition of chitosan 1.5% on the second day gave the effect of increasing the highest protein content up to 7.21%. Keywords: Chicken meatballs, Chitosan, Shelf life

scholarly journals Effects of Processing and Storage onPediococcus pentosaceusSB83 in Vaginal Formulations: Lyophilized Powder and Tablets

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Sandra Borges ◽  
Paulo Costa ◽  
Joana Silva ◽  
Paula Teixeira
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Room Temperature ◽  
Vaginal Fluid ◽  
Pediococcus Pentosaceus ◽  
Processing And Storage ◽  
And Storage

Vaginal probiotics have an important role in preventing the colonization of the vagina by pathogens. This study aimed to investigate different formulations withPediococcus pentosaceusSB83 (lyophilized powder and tablets with and without retarding polymer) in order to verify its stability and antilisterial activity after manufacture and during storage. The bacteriocinogenic activity ofP. pentosaceusSB83 againstListeria monocytogeneswas evaluated in simulated vaginal fluid. Suspension ofPediococcus pentosaceusSB83 reduced the pathogen only after 2 h and the lyophilized bacteria after 24 h of contact, and, in the tablets,P. pentosaceusSB83 lost the antimicrobial activity. The pH of simulated vaginal fluid decreased for all the tested conditions. As lyophilized powder demonstrated better results concerning antimicrobial activity, this formulation was selected to evaluate the antilisterial activity during the 12 months of storage. During storage at room temperature, lyophilized bacteria totally inhibited the pathogen only until one month of storage. At 4°C,P. pentosaceusSB83 showed antimicrobial activity during all the time of storage investigated. Therefore, the better formulation ofP. pentosaceusSB83 is the lyophilized powder stored at 4°C, which may be administered intravaginally as a washing solution.

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