Antimicrobial activity of bacteriocin like inhibitory substance (BLIS) and lactic acid bacteria (LAB) isolated from traditional fermented buffalo milk from West Sumatra, Indonesia

Hayati, F; Yuliana, Tri; Rialita, Tita

doi:10.1088/1755-1315/924/1/012082

Cited by 3 publications

(1 citation statement)

References 11 publications

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“…Isolation and qualitative identification of lactic acid bacteria have been carried out in previous studies 10 . Isolation from "Dadih" obtained several LAB isolates, for this reason, it is necessary to select selected LAB for bacteriocin production 11 .…”

Section: Screening Of Bacteriocin-producing Lactic Acid Bacteriamentioning

confidence: 99%

Partial Purification of Bacteriocin from Lactobacillus pentosus Strain 124-2 Isolated from "Dadih"

Yuliana¹,

Hayati²,

Rialita³

et al. 2022

Pakistan J. of Biological Sciences

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Background and Objective: Preservation using antimicrobials has been observed to inhibit the growth of pathogenic bacteria in food.Nowadays many people choose food preservatives that are safe for health and natural. Bacteriocins as food preservatives are safe because antimicrobials from the antimicrobial peptide group include GRAS (Generally Recognized As Safe). Bacteriocin-producing LAB can be found in various fermented foods, one of which is "Dadih". Bacteriocins are expected to inhibit the growth of pathogenic bacteria so that they can be developed as an alternative to food preservatives. Materials and Methods: In this study, all experiments were performed with two replicates and the results were expressed as Mean±Standard Deviation (SD). Results: Screening results showed that the DK8 isolate had the highest antimicrobial activity. The DK8 isolate was identified molecularly using 16s RNA sequencing, showing that the DK8 isolate had the highest similarity to Lactobacillus pentosus strain 124-2. Bacteriocins from DK8 isolate and partially purified using ammonium sulfate precipitation at concentrations of 50, 60 and 70%. The addition of ammonium sulfate with a concentration of 50% showed the highest antimicrobial activity against Salmonella sp. (12.63 mm) and Escherichia coli (11.33 mm) while the highest antimicrobial activity against Staphylococcus aureus was the addition of 60% ammonium sulfate (8.13 mm). Conclusion: Lactic acid bacteria isolate was identified to have the highest similarity with Lactobacillus pentosus strain 124-2 and precipitation using 50% ammonium sulfate showed the highest antimicrobial activity.

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Section: Screening Of Bacteriocin-producing Lactic Acid Bacteriamentioning

confidence: 99%

Partial Purification of Bacteriocin from Lactobacillus pentosus Strain 124-2 Isolated from "Dadih"

Yuliana¹,

Hayati²,

Rialita³

et al. 2022

Pakistan J. of Biological Sciences

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From Traditional Wines to Medicine: Microbial Diversity, Metabolomics, and Therapeutic Properties of Fermented Nonalcoholic Cereal Beverages

Baruwa

Sabiu

2023

Reference Series in Phytochemistry

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Purification and Partial Characterization of a Bacteriocin Produced by Lactobacillus pentosus 124-2 Isolated from Dadih

et al. 2023

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The fermentation process results in the presence of lactic acid bacteria (LAB). Traditional fermented buffalo milk from the Indonesian province of West Sumatra is known as dadih. Bacteriocins are naturally occurring antimicrobial peptides that can be produced by LAB. These bacteriocins have the potential to be used as natural preservatives. This research was conducted with the intention of isolating and partially characterizing a bacteriocin that was generated by Lactobacillus pentosus 124-2 that was isolated from dadih. Using MRS agar media and 16sRNA, the LAB that was found in dadih was successfully isolated. Bacteriocins were produced using media consisting of MRS broth. After the bacteriocins were obtained, they were subjected to a series of purification processes, one of which included ammonium sulfate (70%) followed by gel filtration chromatography for additional purification. According to the findings, the strain of LAB that was discovered in the dadih was Lactobacillus pentosus 124-2. The specific activity of the bacteriocins rose, allowing for the effective completion of the purification process. The pure bacteriocins had the greatest specific activity values, at 60.59 AU/mg, while the yield values were 0.41% and 3.15-fold. Bacteriocins in their purest form were able to inhibit the growth of Salmonella species as well as Staphylococcus aureus. The characterization results included partial bacteriocins that were resistant to pH 2, 4, and 6; antibacterial activity that was was stable at a temperature range of 25 °C to 121 °C; and resistance to the addition of 2%, 4%, and 6% salt concentrations. Microbial stability against the addition of surfactants EDTA, SDS, and Tween 80 was also obtained. In light of these findings, a bacteriocin derived from L. pentosus possesses the possible ability to be utilized in the food business as a biopreservative.

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Antimicrobial activity of bacteriocin like inhibitory substance (BLIS) and lactic acid bacteria (LAB) isolated from traditional fermented buffalo milk from West Sumatra, Indonesia

Cited by 3 publications

References 11 publications

Partial Purification of Bacteriocin from Lactobacillus pentosus Strain 124-2 Isolated from "Dadih"

Partial Purification of Bacteriocin from Lactobacillus pentosus Strain 124-2 Isolated from "Dadih"

From Traditional Wines to Medicine: Microbial Diversity, Metabolomics, and Therapeutic Properties of Fermented Nonalcoholic Cereal Beverages

Purification and Partial Characterization of a Bacteriocin Produced by Lactobacillus pentosus 124-2 Isolated from Dadih

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