OPTIMIZATION OF BACTERIOCIN PRODUCTION BY Lactococcus lactis ssp. lactis CN1.10a ORIGIN FROM RUSIPS
Abstract: Previous study of
bacteriocin production on laboratory scale (100 mL) that used MRS broth medium
produced unstable activity of bacteriocin. Therefore, this study aims to
determine the optimum growth conditions and media for production of
bacteriocin. Bacteria used in this research was a lactic acid bacteria (LAB)
Lactococcus lactis ssp. lactis CN1.10a
isolated from rusip, a traditional Bangkanese fermented fish product.The
bacteria was first cultivated for subsequent use of bacteriocins production on
intermediate scale (2L). Followed by the optimization of temperature, pH and
medium for the bacteriocin production, determination of cell growth curve,
bacteriocin production curve, bacteriocin activity on that scale, and also
stability of bacteriocin during storage.The results showed that the optimum
temperature and pH for the growth of producer cell were 28°C and pH 6. The
greatest activity of bacteriocin was produced on CM medium (1% sucrose, 0,45%
peptone, 1% yeast extract, 2,84% KH2PO4, 0,2% NaCl and 0,02% MgSO4.7H20) in
addition of sucrose as carbohydrate source. Based on the growth curve
performedon CM medium with KH2PO4, the L. Lactis ssp lactis CN1.10a was
relatively stable up to 48 hours. Bacteriocin produced by the cell was 8000 AU/mlat24th hour.Bacteriocin was relatively stable when stored at -20°C
for 1month with a relative activity of 69,4%.
Keywords: optimization, cell
growth curve, production of bacteriocins, Lactococcus lactis, rusip
Author: Ninoek Indriati,
Arifah Kusmarwati, Irma Hermana
Journal Code: jpperikanangg140042
