Sifat Antimikroba dan Penghambatan Minimum Bakteriosin dari Lactobacillus plantarum IIA-1A5 Terhadap Bakteri Patogen

Abstract

Bakteriosin dari Lactobacillus plantarum IIA-1A5 pada media whey keju mozzarella berpotensi sebagai pengawet alami. Penelitian ini menguji aktivitas antimikroba dan menentukan nilai minimum inhibitory concentration (MIC) terhadap empat bakteri patogen. Uji aktivitas dilakukan dengan metode difusi cakram dan MIC ditentukan secara spektrofotometri berdasarkan OD600. Data dianalisis dengan ANOVA dan uji Tukey. Hasil menunjukkan aktivitas antimikroba berbeda nyata (p < 0,05), dengan zona hambat terbesar pada bakteri Gram positif (S. aureus dan B. cereus), sebanding dengan amoksisilin. Zona hambat pada E. coli dan Salmonella spp. lebih kecil. MIC terendah tercatat pada B. cereus, S. aureus, dan Salmonella (0,70%), serta E. coli (2,8%). Bakteriosin ini memiliki efektivitas sedang, namun mampu menghambat pertumbuhan patogen, khususnya Gram positif, sehingga berpotensi sebagai bio-pengawet dan alternatif antibiotik sintetis di industri pangan.

Bacteriocin from Lactobacillus plantarum IIA-1A5 in mozzarella cheese whey media has the potential as a natural preservative. This study tested the antimicrobial activity and determined the minimum inhibitory concentration (MIC) value against four pathogenic bacteria. The activity test was conducted using the disc diffusion method, and the MIC was determined spectrophotometrically based on OD600. Data were analyzed using ANOVA and Tukey's test. The results showed a significantly different antimicrobial activity (p < 0.05), with the largest inhibition zone in Gram-positive bacteria (S. aureus and B. cereus), comparable to amoxicillin. Meanwhile, the inhibition zone in E. coli and Salmonella spp. was smaller. The lowest MIC was recorded in B. cereus, S. aureus, and Salmonella (0.70%), as well as E. coli (2.8%). This bacteriocin has moderate effectiveness, but is able to inhibit the growth of pathogens, especially Gram-positive bacteria, thus having the potential as a biopreservative and an alternative to synthetic antibiotics in the food industry.