Indigenous Bacteriocin of Lactic Acid Bacteria from “Dadih” a Fermented Buffalo Milk from West Sumatra, Indonesia as Chicken Meat Preservative

Yuliana, Tri; Hayati, F; Cahyana, Yana; Rialita, Tita; Mardawati, Efri; Harahap, Budi Mandra; Safitri, Ramadhani

doi:10.3923/pjbs.2020.1572.1580

Cited by 7 publications

(10 citation statements)

References 23 publications

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“…The structure and makeup of the bacterial cell membrane have been linked to differences in sensitivity to antimicrobial drugs in G + and G − bacteria [46]. As previously stated [47], it is probable that TA destroyed the cell membrane integrity of all sensitive bacteria.…”

Section: Discussionmentioning

confidence: 91%

“…Plants biosynthesize various phytocompounds to fight their natural enemies, mostly microbial invasion and herbivory. These plant-derived phytocompounds demonstrate antimicrobial properties and as a result form part of pre-or post-infection defensive mechanisms of most plants [47]. Interestingly, the microbes that invade plants are the same kind of microbes that contaminate foods, causing food spoilage and also food-borne diseases.…”

Section: Discussionmentioning

confidence: 99%

“…In view of this, plant-derived phytocompounds have become useful agents for preventing food spoilage and food-borne diseases. Many microbes are implicated in food spoilage, including G+ and G-bacteria [47]. Listeria monocytogenes is one of the bacteria causally associated with food spoilage.…”

Section: Discussionmentioning

confidence: 99%

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Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

Hsouna

Boye

Ackacha

et al. 2022

Animals

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This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15–20 mm and 62.5–700 µg/mL. TA significantly (p < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

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Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

Hsouna

Boye

Ackacha

et al. 2022

Animals

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“…Due to the beneficial antimicrobial properties from bacteriocin of LAB from dadih, it can be used as a natural preservative to prevent food-borne disease [61], including as a natural preservative of chicken meat [62].…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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“…One of the traditional Indonesian fermented foods that involve lactic acid fermentation is Dadih. Dadih is typical fermented buffalo milk from West Sumatra, Indonesia 9 .…”

Section: Introductionmentioning

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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Indigenous Bacteriocin of Lactic Acid Bacteria from “Dadih” a Fermented Buffalo Milk from West Sumatra, Indonesia as Chicken Meat Preservative

Cited by 7 publications

References 23 publications

Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

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

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