Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives

Abstract

Bacteriocin produced by Lactic Acid Bacteria (LAB) is a potential candidate for biopreservatives, which is safe for consumption, since it can be degraded by proteolytic enzymes. The aim of this study was to optimize bacteriocin production from Lactobacillus plantarum IBL-2 and to evaluate the effectiveness of bacteriocins in decreasing the total number of several tested bacteria using total plate count method and Salmonella typhimurium spiked in ground beef. Bacteriocin was produced through fermentation of L. plantarum IBL-2, under various conditions to yield the compound with the best antibacterial activity. The total number of bacteria in ground beef after the addition of L. plantarum IBL-2 fermentation supernatant was determined. The result was compared with the sample without preservatives (control), and sample added with commercial Nissin.. The fermentation process resulted in bacteriocin with the strongest antimicrobial activity when using low molecular weight liquid medium (LMWLM), followed by a series of refining process. The highest antibacterial activity of bacteriocin was obtained using LMWLM as fermentation media, and using a series of refining process consist of bacteriocin supernatant evaporation, membrane ultrafiltration, and gradual fractionation using 80% ammonium sulphate. Bacteriocin from L. plantarum IBL-2 showed antimicrobial activity against S. typhimurium.

Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

“…It does not kill all microorganisms but only inhibits their growth. The TPC in this study with the addition of 0.5% bacteriocin to sausages stored for six days (5.20 x 10 4 CFU/mg equivalent to 4.71 log CFU/g) was lower than the research [24], who added supernatant bacteriocin from L. plantarum IBL-2 to fresh ground meat and stored it for six days. The low TPC in this study was due to the bacteriocin being applied to sausages, which were made through a steaming process.…”

Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage

“…Total aerobic bacteria in sausages with B3L3 treatment were higher compared to the results of Wibowo et al (2017) showed that the addition of the bacteriocin supernatant from L. plantarum IBL-2 to fresh ground beef and stored for 12 days had total aerobic bacteria of 0.96 x 10 4 CFU / ml. Because L. plantarum IBL-2 of Wibowo research added with nisin amide.…”