Production and Characterization of Bacteriocin from Lactobacillus fermentum 2B2 and Its Antimicrobial Activities Against Pathogen Bacteria

Abstract

Lactic acid bacteria (LAB) occur naturally in several raw materials like beef and milk. LAB produce antimicrobial substance, such as bacteriocin. Bacteriocin is proteinaceous in nature and bactericidal or bacteristatic against other, mostly closely related bacteria. Lactobacillus fermentum 2B2 isolated from fresh beef. The objectives of the research were to study the best media for Lactobacillus fermentum 2B2 to produce bacteriocin and to know antimicrobial activity of crude bacteriocin against Staphylococcus aureus ATCC 25923, Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, and enteropathogenic Esherichia coli as indicator strains, to know minimum concentration of crude bacteriocin inhibit indicator bacteria in minimum inhibitor concentration (MIC) and minimum bactericidal concentration (MBC) methode and its sensitivity compound with catalase and proteolitic enzyms. The first step showed no significant result happenned from different media (P>0,05), but based on means tripton was the best media. Second step, tripton was the best media based on means and the best antimicrobial activity with the biggest inhibitor zone was against S. aureus. MIC showed in 70% concentration of crude bacteriocin, while in MBC showed in 90% concentration of crude bacteriocin to inhibit S. aureus. Bacteriocin of Lactobacillus fermentum 2B2 hidrolated with tripsyn, but no with pepsin.

Bakteri asam laktat (BAL) yang terdapat secara alami di dalam daging atau susu memiliki kemampuan sebagai bahan pengawet alami karena menghasilkan senyawa antimikroba. Salah satu senyawa antimikroba yang dihasilkan yaitu bakteriosin. Penggunaan bakteriosin sebagai biopreservative sangat menjanjikan karena bersifat bakterisidal atau bakteristatik terhadap bakteri lain khususnya bakteri yang berkerabat dekat dengan bakteri penghasilnya (Vuyst and Vandamme, 1994). Potensi bakteriosin ini meningkatkan penelitian dalam mempelajari dan mendapatkan informasi yang lebih dalam mengenai produksi bakteriosin, purifikasi parsial bakteriosin, konsentrasi penghambatan minimum dalam minimum inhibitor concentration (MIC) dan minimum bactericidal concentration (MBC) terhadap bakteri patogen, serta karakterisasi bakteriosin melalui uji kepekaan bakteriosin terhadap enzim katalase dan proteolitik

Produksi dan Karakterisasi Bakteriosin Asal Lactobacillus fermentum 2B2 dan Aktivitas Antimikrobanya terhadap Bakteri Patogen.