ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE
Abstract: One purpose of food
preservation is to extend the shelf life of foods. Biological preservations
canbe conducted by adding antimicrobial substances, such as bacteriocin
produced by lactic acid bacteriaand has been characterized as biopreservatives.
The aims of this research were to evaluate antimicrobialactivity of bacteriocin
produced by indigenous lactic acid bacteria Lactobacillus plantarum
2C12isolated from local beef and to study the quality of beef meatball with
0.3% bacteriocin asbiopreservative at different storage times (0, 3, and 6
days) in cold temperature (4oC), compared to 0.3%nitrite and control (without
preservative). The results showed that bacteriocin from L. plantarum 2C12could
inhibit pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and
SalmonellaTyphimurium. Bacteriocin was effective as well as nitrite as biopreservatives
of meatballs by inhibitingthe growth of total microbes and E. coli. The
addition of bacteriocin did not lead the physical andnutritional changes in the
meatballs. The quality of meatball with bacteriocin treatment conformed
withIndonesia National Standard of meatball.
Author: I.I. Arief, B.S.L.
Jenie, T. Suryati, G. Ayuningtyas, A. Fuziawan
Journal Code: jppeternakangg120066
