The Effect of Extracellular Protein Isolated from Streptococcus bovis 9A as A Biopreservative in Beef Meat by Meansof pH Change

  • I Wayan Suardana Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Udayana University, Indonesia
  • I Wayan Rada Jagadita Undergraduate Student of Faculty of Veterinary Medicine, UdayanaUniversity, Indonesia
  • I Nyoman Semadi Antara Departemen of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University. Indonesia

Abstract

Lactic acid bacteria (LAB) are a microorganism that has non-toxic properties and capable of producing antimicrobial compounds namely bacteriocin. Bacteriocin is defined as a protein compound that has a small molecular weight with antibacterial activity. The study aimed to determine the ability of extracellular protein isolated from Streptococcus bovis 9A as a biopreservative in beef. The study started by cultivation of isolate on to MRS medium, folowed by production of extracellular protein, preparation of meat samples and application of extracellular protein as biopreservative by means of changing in pH value. As many as 18 experimental combinations consist of periods of extracelluler protein immersion and periods of storage at 4ºC were applied in the study. The experiment was repeated 3 times, and pH values of each treatment were observed. Resultsof the study showed that the extracellular protein of the strain capable of inhibitingthe pH increase inthe meatand also prolong themeatstorage at 4ºCfor10 days.This result concluded that the extracellular protein of Streptococcus bovis9A is effective to be used as a biopreservative. 

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Published
2018-07-11
How to Cite
SUARDANA, I Wayan; JAGADITA, I Wayan Rada; ANTARA, I Nyoman Semadi. The Effect of Extracellular Protein Isolated from Streptococcus bovis 9A as A Biopreservative in Beef Meat by Meansof pH Change. Journal of Veterinary and Animal Sciences, [S.l.], v. 1, n. 2, p. 68-72, july 2018. ISSN 2622-0571. Available at: <https://ojs.unud.ac.id/index.php/jvas/article/view/40676>. Date accessed: 15 oct. 2025.
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Articles