Production and characterization of bacteriocin produced by lactic acid bacteria isolated from rusip
Abstract: Research was
conducted to produce and characterize bacteriocin produced by lactic acid
bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish
product. Experiment was started by isolation of lactic acid bacteria from
rusip, followed by screening to obtain the best isolate which has the highest
bacterial inhibition activity. The selected isolate was then identified and
used to produce crude bacteriocin. The crude bacteriocin was characterized
through its stability in high temperature and proteolytic enzymes, inhibitory
spectrum, pH sensitivity and effect of surfactants. The result showed that
CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the
highest bacterial inhibition activities; therefore it was selected to produce
crude bacteriocin. The bacteriocin produced was heat stable, sensitive to
proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited
Escherichia coli, Listeria monocytogenes and Lactobacillus plantarum. It stable
at pH 2.0 to 6.0. Among surfactans used sodium dodecyl sulphate (SDS), lauryl
sarcosine and EDTA were able to stimulate bacteriocin production, while the
production were strongly inhibited by Tween 20, Tween 80, Triton X-100 and
urea. Based on the above characteristic, the bacteriocin was suitable to be
used as a preservative of food which has to be processed at high temperature.
Keywords: heat stable,
bacteriocin, Lactococcus lactis, rusip
Author: Arifah Kusumarwati,
Ninoek Indriati, Irma Hermana
Journal Code: jpperikanangg130014
