PHYSICOCHEMICAL CHARACTERISTICS AND ANTIMICROBIAL ACTIVITY TEST OF BACTERIOCIN FROM LACTIC ACID BACTERIA ISOLATE 15B ORIGINATED FROM BALI CATTLE COLON ISOLATION
Abstract
Lactic acid bacteria (LAB) is a group of Gram-positive bacteria, in shape of coccus or bacilli and catalase-negative and also have the ability to produce lactic acid. LAB is also a microorganism which is not toxic and has the ability to produce antimicrobial compounds, known as bacteriocins. This research aimed to find out the physicochemical characteristic and the antimicrobial activities of bacteriocin isolated from isolates 15B originated from the bali cattle’colon. This study began by reculturing of isolates 15B and followed by cultivating the isolates, isolating, producing, and precipitating of bacteriocins. The physical and chemical properties of the bacteriocins were also tested before, antimicrobial activity test was conducted. The result of the cultivation showed that isolates 15B is a lactic acid bacteria characterized by the result of Gram staining as a Gram positive, catalase negative and grown on anaerobic condition. The result of chemical test, showed that bacteriocins producing isolates 15B were positive on Ninhydrin test, negative on Molisch test, and positive on Lowry test with 0,11 µg/ml concentration. Physical properties test using SDS PAGE showed negative result and antimicrobial activity test showed that the bacteriocin from isolates 15B has 35,82% effectiveness of inhibition.
Downloads
References
Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food. Microbiol., 71: 1-20.
Firmansyah WE. 2014. Biokimia dan Analisis Pangan Elektroforesis SDS PAGE. Laporan Praktikum, Fakultas Teknologi Pertanian Universitas Brawijaya, Malang
Hassan ZH. 2006. Isolasi Lactobacillus, bakteri asam laktat dari feses dan organ saluran pencernaan ayam. Proc. Seminar Nasional Teknologi Peternakan dan Veteriner.
Karthikeyan V, Santhosh SW. 2009. Study of bacteriocin as a food preservatif and the L. acidophilus strain as probiotic. Pak. J. Nutr., (4): 335-340.
Leroy LDVF. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J. Mol. Microbiol. Biotechnol., 13:194-199.
Nigam A, Ayyagari A. 2007. Lab Manual in Biochemistry, Immunology, and Biotechnology. Tata MCGraw-Hill Publishing Company Limited: New Delhi.
Nuryady MM, Istiqomah T, Faizah R, Ubaidillah S, Mahmudi Z, Sutoyo. 2013. Isolasi dan identifikasi bakteri asam laktat asal Yogurt. UNEJ J., 1(5): 1-11.
Ouwehand AC, Vesterlund S. 2004. Antimicrobial Components from Lactic Acid Bacteria dalam Salminen, S., AV Wright and AC Ouwehand (eds). Lactic Acid Bacteria: Microbiology and Functional Aspects. 3rd Ed. Marcel Dekker, Inc. New York-Basel.
Rachmania, RA, Wahyudi P, Wardani AM, Insani DR. 2017. Profil berat molekul enzim protease buah nanas (Ananas comosus L.Merr) dan pepaya (Carica papaya L.) menggunakan metode SDS-PAGE. ALCHEMY J. Penelitian Kimia, 13(1): 52-65.
Savadogo A, Ouattara CAT, Bassole IHN, Traore SA. 2006. Bacteriocin and Lactic Acid Bacteria. A Minireview. African J. Biotechnol., 5(9): 678-683.
Senese F. 2010. What is a Simple Test for the Presence of amino acids?. General Chemistry Online. http://antoine.frostburg.edu/chem/senese/101/organic/faq/amino-acid/test.shtml. Diakses pada 12 Juni 2016.
Suardana IW, Suada IK, Sukada IM, Suarsana IN. 2009. Isolasi dan Identifikasi Bakteri Asam Laktat SR9 Asal Cairan Rumen Sapi Bali Sebagai Kandidat Unggul Probiotik. J. Ilmiah Kedokteran, 8(2): 100.
Suardana IW. 2013. Potensi isolat Lactobacillus brevis asal cairan rumen sapi bali sebagai sumber senyawa antimikroba. Proc. Seminar Nasional Sapi Bali. Pp: 87-97.
Suarsana IN. 2011. Karakterisasi fisikokimia bakteriosin yang diekstrak dari Yoghurt. Buletin Veteriner Udayana, 3(1): 1-8.
