Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia

Abstract

Abstract. Retnaningrum E, Yossi T, Nur'azizah R, Sapalina F, Kulla PDK. 2020. Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia. Biodiversitas 21: 4192-4198. A total of 4 isolates of lactic acid bacteria (strain BDL08, BDL11, BDL12, and BDL13) isolated from dadih soya were investigated for the ability to produce bacteriocin based on their antibacterial activities against Listeria monocytogenes ATCC 7644. Based on comparative 16S rDNA sequencing analysis, isolates BDL 11, BDL12, and BDL13 were identified as Lactobacillus plantarum while the isolates BDL 08 was identified as Leuconostoc mesenteroides. All crude bacteriocins producing strains revealed broad antibacterial spectrum against 7 different indicator bacteria, including Gram-positive and Gram-negative bacteria. L. plantarum BDL11 displayed the highest bacteriocin activity relative to others. The bacteriocin produced by the strain was not affected by pH, heating, and NaCl concentration but was sensitive to proteolytic enzymes. This research indicated that the bacteriocin in the food industry has the potential to be used as a biopreservative.

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

“…Different antimicrobial activities of L. plantarum in dadih originated from the Solok, Sijunjung, and Payakumbuh regions against S. aureus, E. coli, and S. typhi were investigated, with L. plantarum in dadih from Payakumbuh showed the highest antimicrobial effect [56]. In dadih made from soy milk, L. plantarum strain BDL11 exhibited the highest bacteriocin activity against Listeria monocytogenes (inhibitory zone diameter 8 ± 0.02 mm) compared to other strains [57].…”

“…Besides the programs from the government, the researchers have studied the alternative ways to solve the limited source of buffalo milk as the main ingredient of dadih, as well as to improve the quality of dadih. The potency of alternative ingredients to alter the limited buffalo milk in dadih production was studied, such as cow milk [35,50,53], goat milk [25,84,85], and soy milk [53,57] which are more available than buffalo milk. However, some additional processes, such as evaporation and skim milk addition, are needed to equal the total solid content of buffalo milk to produce dadih with desired properties [53,84,86].…”

Antibacterial activity of clove (Syzygium aromaticum) and cinnamon (Cinnamomum burmannii) essential oil against extended-spectrum β-lactamase-producing bacteria

“…Therefore, research to find new antibacterial agents from natural sources is necessary [1]. Natural antibacterials derived from plant and bacterial metabolites as food additives are currently being promoted to replace synthetic antibacterials [2][3][4]. This can be used to protect the safety of consumers and food products.…”

Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia

“…Among the various microorganisms involved in the fermentation process of ubi karet busuk, lactic acid bacteria (LAB) is the most common natural microbe that plays an important role in the inhibition of growth for both spoilage and pathogenic microorganisms, and thus act as major players in preventing the deterioration of the cassava. During the fermentation process, LAB has been reported to produce organic acid and various antimicrobial compounds, including hydrogen peroxide, antibiotics, reuterin, and bacteriocins, that are known to exert inhibitory effect on both the spoilage and pathogenic bacteria (Delpech et al 2015;Langa et al 2018;Nurhikmayani et al 2019;Sapalina and Retnaningrum 2020;Retnaningrum et al 2020). In addition to this, certain enzymes are also released during lactic acid fermentation process.…”