Pengaruh Bakteriosin Produksi Bakteri Asam Laktat Isolat Indonesia terhadap Jumlah Bakteri dalam Susu Pasteurisasi
ABSTRACT: The aim of this
research was to study the ability of bacteriocin (amylocin) produced by
Indonesian isolate of Lactic Acid Bacteria (LAB) (Lactobacillus amylovorus US
121) and its combination with nisin in pasteurized milk. The total bacteria was
measured by plate count method. The antimicrobial activity of amylosin at 64
AU/ml had the same activity with nisin at 625 AU/ml and its combination between
amylosin and nisin at 32 AU/ml and 312,5 AU/ml respectively against
psychrotrophic, thermoduric bacteria and L. monocytogenes in pasteurized milk.
However, combination of amylosin and nisin (32 AU/ml + 312,5 AU/ml) able to
reduce S. aureus in pasteurized milk. Amylosin at 64 AU/ml kept the shelf life
of pasteurized milk longer until 12 days at 10oC. The addition of amylosin (the
precipitate resulted by ammonium sulfate precipitation at 70% w/v) changed the
color of pasteurized milk be brownish white.
Keywords: bacteriocin;
amylopsin; pasteurized milk
Penulis: Nurliana, Idwan
Sudirman, Mirnawati Sudarwanto, Raden Roso Soejoedono
Kode Jurnal: jppeternakandd090082
