DOI: https://doi.org/10.14710/jitaa.37.2.90-96

ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE

*I.I. Arief  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia
B.S.L. Jenie  -  Faculty of Agricultural Technology, Bogor Agricultural University,, Indonesia
T. Suryati  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia
G. Ayuningtyas  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia
A. Fuziawan  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia

Citation Format:
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.
Fulltext View|Download
Keywords: bacteriocin. biopreservative. L. plantarum 2C12. meatballs

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
PROFITABILITY OF SMALLHOLDER DAIRY FARMS BASED ON THE PERFORMANCE OF LACTATING COWS AND FRESH MILK MARKET PRICES AT LOWLAND AREAS OF YOGYAKARTA PERFORMANCE OF LAYER HEN FED FERMENTED Jatropha Curcas L. MEAL SUPPLEMENTED WITH CELLULASE AND PHYTASE ENZYME FACTORS AFFECTING FARMER MOTIVATION IN REQUESTING DUCK FARM CREDIT: A CASE STUDY IN CIREBON, WEST JAVA, INDONESIA More recent articles
Most cited articles
EFFECT OF COMBINATION OF YEAST (Saccharomyces cerevisae + Candida utilis) AND HERBS SUPPLEMENTATION IN FINISHING DIET ON CARCASS CHARACTERISTICS OF BEEF CATTLE Effect of tomato (Solanum lycopersicum L.) protein on carcass and meat quality of kampong chicken The effect of liquid tumeric extract supplementation on carcass production and chemical quality of broiler meat NON GENETIC FACTORS EFFECT ON REPRODUCTIVE PERFORMANCE AND PREWEANING MORTALITY FROM ARTIFICIALLY AND NATURALLY BRED IN BALI CATTLE POPULATION DYNAMICS ON ONGOLE GRADE CATTLE IN KEBUMEN REGENCY - CENTRAL JAVA More cited articles

Last update:

  1. Bacteriocins

    Qing Gu. 2023. doi: 10.1007/978-981-99-2661-9_4

  2. Inhibition of Human Cervical Cancer Hela Cell Line by Meat-Derived Lactic Acid Bacteria of Lactobacillus plantarum IIA-1A5 and Lactobacillus acidophilus IIA-2B4

    Weny Dwi Ningti, Irma Isnafia Ar, Cahyo Budiman, Ahmad Rusdan Handoyo Ut. Pakistan Journal of Biological Sciences, 24 (12), 2021. doi: 10.3923/pjbs.2021.1340.1349

  3. Bacteria contamination analysis on the hands and bowls of meatball cart vendors: an observational descriptive study

    Hasnawati Amqam, Muh. Fajaruddin Natsir, Yahya Thamrin, Nurul Aqilah Gunawan, Ismi Yunita Sari, Ema Hermawati. Gaceta Sanitaria, 35 , 2021. doi: 10.1016/j.gaceta.2020.12.020

  4. 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

    Coral Barcenilla, Alba Puente, José F. Cobo-Díaz, Elena-Alexandra Alexa, Enriqueta Garcia-Gutierrez, Paula M. O’Connor, Paul D. Cotter, Montserrat González-Raurich, Mercedes López, Miguel Prieto, Avelino Álvarez-Ordóñez. International Journal of Food Microbiology, 403 , 2023. doi: 10.1016/j.ijfoodmicro.2023.110341

  5. Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies

    Gökhan Kürşad İncili, Müzeyyen Akgöl, Pınar Karatepe, Hilal Kanmaz, Büşra Kaya, Ali Tekin, Ali Adnan Hayaloğlu. Food Research International, 170 , 2023. doi: 10.1016/j.foodres.2023.113045

  6. Inhibitory Effect of Coenzyme Q0 on the Growth ofStaphylococcus aureus

    Qiuxia Fan, Chunhong Yan, Chao Shi, Yunfeng Xu, Yan Ma, Chunling Zhang, Xiaoli Peng, Xiaodong Xia. Foodborne Pathogens and Disease, 16 (5), 2019. doi: 10.1089/fpd.2018.2559

  7. MIKROENKAPSULASI Lactobacillus plantarum DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI

    Rina Ningtyas, Betty Sri Laksmi Jenie, Lilis Nuraida. Jurnal Teknologi dan Industri Pangan, 26 (2), 2015. doi: 10.6066/jtip.2015.26.2.163

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

    T. Yuliana, F. Hayati, Y. Cahyana, T. Rialita, E. Mardawati, B.M. Harahap, R. Safitri. Pakistan Journal of Biological Sciences, 23 (12), 2020. doi: 10.3923/pjbs.2020.1572.1580

  9. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

    Coral Barcenilla, Miroslav Ducic, Mercedes López, Miguel Prieto, Avelino Álvarez-Ordóñez. Meat Science, 183 , 2022. doi: 10.1016/j.meatsci.2021.108661

  10. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

    Dipanwita Bhattacharya, Pramod Kumar Nanda, Mirian Pateiro, José M. Lorenzo, Pubali Dhar, Arun K. Das. Microorganisms, 10 (10), 2022. doi: 10.3390/microorganisms10102058

  11. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification

    Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, Rina Rani Ray, Mohammad Ali Shariati, Maksim Rebezov, Sneh Punia Bangar, José M. Lorenzo, Rubén Domínguez. Foods, 11 (18), 2022. doi: 10.3390/foods11182792

  12. Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites

    Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, Mohammad Javad Amiri, Francesca Laura Conte. Sustainability, 15 (13), 2023. doi: 10.3390/su151310154

  13. Personal hygiene and bowls sanitation of meatball cart traders

    Hasnawati Amqam, Syamsuar Manyullei, Andi Wahyuni, Nasrah, Nurul Aqilah Gunawan, Ismi Yunita Sari. Gaceta Sanitaria, 35 , 2021. doi: 10.1016/j.gaceta.2021.10.064

Last update: 2024-04-19 16:57:07

  1. Characterisation of crude bacteriocin produced by Pediococcus pentosaceus 2A2 in enriched molasses medium

    Mulyani S.. International Food Research Journal, 26 (1), 2019.

  2. Characteristics of probiotic koumiss from goat milk with addition of roselle extract (hibiscus sabdariffa linn)

    Nuraeni E.. Journal of the Indonesian Tropical Animal Agriculture, 39 (2), 2014. doi: 10.14710/jitaa.39.2.117-125

  3. Utilization of durian seed flour as filler ingredient of meatball

    Malini D.. Media Peternakan, 39 (3), 2016. doi: 10.5398/medpet.2016.39.3.161

  4. Potential of lactic acid bacteria isolated from Dangke and Indonesian beef as hypocholesterolaemic agent

    Burhan H.. Media Peternakan, 40 (2), 2017. doi: 10.5398/medpet.2017.40.2.136

  5. Indigenous bacteriocin of lactic acid bacteria from “Dadih” a fermented buffalo milk from West Sumatra, Indonesia as chicken meat preservative

    Yuliana T.. Pakistan Journal of Biological Sciences, 23 (12), 2020. doi: 10.3923/pjbs.2020.1572.1580

  6. Application of purified bacteriocin from lactobacillus plantarum IIA-1A5 as a bio-preservative of beef sausage

    Arief I.I.. Pakistan Journal of Nutrition, 16 (6), 2017. doi: 10.3923/pjn.2017.444.450

  7. Plantaricin IIA-1A5 from lactobacillus plantarum IIA-1A5 retards pathogenic bacteria in beef meatball stored at room temperature

    Kia K.. American Journal of Food Technology, 11 (1), 2016. doi: 10.3923/ajft.2016.37.43

  8. Halal authentication in Malaysia context: Potential adulteration of non- Halal ingredients in meatballs and surimi products

    Sahilah A.M.. International Food Research Journal, 23 (5), 2016.

  9. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4

    Arief I.. Journal of Food Science, 81 (11), 2016. doi: 10.1111/1750-3841.13509

  10. Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay

    Laila Liyana M.. International Food Research Journal, 25 (5), 2018.

  11. Inhibitory Effect of Coenzyme Q0 on the Growth of Staphylococcus aureus

    Fan Q.. Foodborne Pathogens and Disease, 16 (5), 2019. doi: 10.1089/fpd.2018.2559

  12. Application of antimicrobial agents produced by Lactobacillus plantarum IIA-1A5 as natural preservative on beef during room temperature storage

    Sihombing D.E.. Advance Journal of Food Science and Technology, 8 (4), 2015. doi: 10.19026/ajfst.8.1503