Vol 3, No 2 (2016) > Articles >

Skrining Aktivitas Antibakteri Bakteriosin dari Minuman Ce Hun Tiau

Rafika Sari , Lia Deslianri , Pratiwi Apridamayanti

 

Abstract:

Lactic acid bacteria is one of the beneficial bacteria because it can produce an antimicrobial peptide called bacteriocin. Bacteriocin has been applied as a natural food preservative because it prevents effectively the growth of pathogenic bacteria on food or drink. The aimed of this study was to identify the lactic acid bacteria as producers of bacteriocin from Ce hun tiau which has inhibitory activity againts pathogenic bacteria such as Escherichia coli, Staphylococus aureus and Salmonella typhi. In this study, Lactic acid bacteria were isolated from Ce Hun Tiau using streak plate method on media deman Rogose Sharpe. Screening bacteriocin use disc diffusion method to find out the inhibitory activity of isolates against Escherichia coli, Staphylococus aureus and Salmonella typhi and for confirmation test using proteolytic enzymes. The results showed one isolate of lactid acid bacteria was succesfully isolated from Ce hun tiau, identified as Lactobacillus plantarum. This isolate could inhibit the growth of pathogenic bacteria Escherichia coli, Staphylococus aureus and Salmonella typhi which is a bacteriocin activity.


 


Keywords: bakteriosin; bakteri asam laktat; ce hun tiau; bacteriocin; lactic acid bacteria; ce hun tiau

Published at: Vol 3, No 2 (2016) pages: 88-96

DOI: 10.7454/psr.v3i2.3272


Access Counter: 297 views

Full PDF Download

References:

Chen, H., & D.G, Hoover. (2003). Bacteriocins and their Food Application. Comprehensive Reviews in Food Science and Food Safety, 2, 82-100.

De Man, J.C., Rogosa, M., & Sharpe, M.E. (1960). A Medium for The Cultivation of Lactobacilli. J Appl Bacteriol, 23, 130–135.

Djaja, I.M., Aryastami, N.K. (2000). Pengaruh Tempat Pengelolaan Makanan Terhadap Kontaminasi Makanan di Jakarta Selatan 1999-2000. Badan Penelitian dan Pengembangan Kesehatan.

Djaja, I.M. (2008). Kontaminasi E. Coli Pada Makanan Dari Tiga Jenis Tempat Pengelolaan Makanan (TPM) Di Jakarta Selatan 2003. Makara Kesehatan, 12(1), 36-41.

Kusmarwati, A., Ninoek, I., & Irma Hermana. (2013). Production and Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated From Rusip. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 8(1), 13-22.

Malik, A., Ajitya, K.H., Mahardhika, H., Atiek, S., Maksum, R. (2010). Isolasi dan Skrining Molekuler Bakteri Asam Laktat Pembawa Gen Glukansukrase dari Makanan dan Minuman Mengandung Gula. Makara Sains, 14, 63-68.

Parada, J.L., Caron, C.R., Medeiros, A.B., & Soccol, C.R. (2007). Bacteriocins from Lactic Acid Bacteria: Purification, Properties and use as Biopreservatives. Braz Arch Biol Techn, 50, 521-524.

Pratiwi, S. (2008). Mikrobiologi Farmasi. Jakarta: Erlangga.

Sari, R., Cesilia, A., Maksum, R., Amarila, M. (2011). Skrining Bakteriosin dari beberapa Galur Bakteri Asam Laktat Isolat Lokal Genus Streptococcus dan Weissella. Jurnal Ilmu Kefarmasian Indonesia, 9(2), 116-121.

Sidabutar, A.R., Feliatra, & Andi, D. (2015). Uji Aktivitas Antimikroba Bakteriosin dari Bakteri Probiotik yang Diisolasi dari Udang Windu (Penaeus monodon Fabricus). Jurnal Online Mahasiswa FAPERIKA, 2(2), 1-13.

Whitman, W.B. (1984). Bergey’s Manual of Systematic Bacteriology III (2nd ed.). New York: Springer Dordrecht Heidelberg.