Produksi Bakteriosin Asal Lactobacillus plantarum sebagai Antimikrob dan Pengujian Ketahanannya terhadap Panas

Abstract

Bacteriocin is commonly used to biopreservative agent in food. Bacteriocin is an antimicrobial substance that is capable to inhibit toward pathogenic and food borne bacteria. It was reported that indigenous isolate of Lactobacillus plantarum isolated from Indonesian local beef producing an antimicrobial substance (Arief et al., 2008). The objective of this research was to characterize the heat stability of plantaricin at pasteurization and sterilization temperature. The treatments were heat temperature (80 °C for 30 minutes and 121 °C for 15 minutes) and strains of Lactobacillus plantarum (2C12, 1A5, 1B1 and 2B2) usage. The variable was diameter of inhibition zone of antagonistic activity. Antimicrobial activity of plantaricin of Lactobacillus plantarum 2C12, 1B1, 2B2, and 1A5 did not lost after treated at 80 °C for 30 minutes or at 121 °C for 15 minutes. That result showed that plantaricin was stable at pasteurization and sterilization temperature. Plantaricin produced by strains of L. plantarum against indicator bacteria such as Pseudomonas ATCC 27853, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Salmonella enteriditis ser. Typhimurium ATCC 14028 had different activity each other. However, inhibition activity of plantaricin did not lead against Bacillus cereus. Stability of antimicrobial activity of plantaricin to inhibit indicator bacteria after heat treatment proved that plantaricin has a potential as food biopreservative.