BibTex Citation Data :
@article{JITAA7457, author = {I.I. Arief and B.S.L. Jenie and T. Suryati and G. Ayuningtyas and A. Fuziawan}, title = {ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE}, journal = {Journal of the Indonesian Tropical Animal Agriculture}, volume = {37}, number = {2}, year = {2012}, keywords = {bacteriocin. biopreservative. L. plantarum 2C12. meatballs}, abstract = {One purpose of food preservation is to extend the shelf life of foods. Biological preservations canbe conducted by adding antimicrobial substances, such as bacteriocin produced by lactic acid bacteriaand has been characterized as biopreservatives. The aims of this research were to evaluate antimicrobialactivity of bacteriocin produced by indigenous lactic acid bacteria Lactobacillus plantarum 2C12isolated from local beef and to study the quality of beef meatball with 0.3% bacteriocin asbiopreservative at different storage times (0, 3, and 6 days) in cold temperature (4oC), compared to 0.3%nitrite and control (without preservative). The results showed that bacteriocin from L. plantarum 2C12could inhibit pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and SalmonellaTyphimurium. Bacteriocin was effective as well as nitrite as biopreservatives of meatballs by inhibitingthe growth of total microbes and E. coli. The addition of bacteriocin did not lead the physical andnutritional changes in the meatballs. The quality of meatball with bacteriocin treatment conformed withIndonesia National Standard of meatball.}, issn = {2460-6278}, pages = {90--96} doi = {10.14710/jitaa.37.2.90-96}, url = {https://ejournal.undip.ac.id/index.php/jitaa/article/view/7457} }
Refworks Citation Data :
Article Metrics:
Last update:
Bacteriocins
Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification
Inhibition of Human Cervical Cancer Hela Cell Line by Meat-Derived Lactic Acid Bacteria of Lactobacillus plantarum IIA-1A5 and Lactobacillus acidophilus IIA-2B4
Bacteria contamination analysis on the hands and bowls of meatball cart vendors: an observational descriptive study
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies
Inhibitory Effect of Coenzyme Q0 on the Growth ofStaphylococcus aureus
MIKROENKAPSULASI Lactobacillus plantarum DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI
Indigenous Bacteriocin of Lactic Acid Bacteria from “Dadih” a Fermented Buffalo Milk from West Sumatra, Indonesia as Chicken Meat Preservative
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review
Antimicrobial Peptides from Lactic Acid Bacteria
Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini
Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites
Personal hygiene and bowls sanitation of meatball cart traders
Last update: 2024-12-05 08:38:28
Characterisation of crude bacteriocin produced by Pediococcus pentosaceus 2A2 in enriched molasses medium
Characteristics of probiotic koumiss from goat milk with addition of roselle extract (hibiscus sabdariffa linn)
Utilization of durian seed flour as filler ingredient of meatball
Potential of lactic acid bacteria isolated from Dangke and Indonesian beef as hypocholesterolaemic agent
Indigenous bacteriocin of lactic acid bacteria from “Dadih” a fermented buffalo milk from West Sumatra, Indonesia as chicken meat preservative
Application of purified bacteriocin from lactobacillus plantarum IIA-1A5 as a bio-preservative of beef sausage
Plantaricin IIA-1A5 from lactobacillus plantarum IIA-1A5 retards pathogenic bacteria in beef meatball stored at room temperature
Halal authentication in Malaysia context: Potential adulteration of non- Halal ingredients in meatballs and surimi products
Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4
Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay
Inhibitory Effect of Coenzyme Q0 on the Growth of Staphylococcus aureus
Application of antimicrobial agents produced by Lactobacillus plantarum IIA-1A5 as natural preservative on beef during room temperature storage
Faculty of Animal and Agricultural Sciences, Diponegoro University
Campus Drh. Soejono Koesoemowardojo,Jl. Prof. Soedarto, SH., Tembalang, SemarangIndonesia 50275
jitaa.undip@gmail.com
http://ejournal.undip.ac.id/index.php/jitaa
Phone/Fax: +62247474750