Pengaruh Suhu Produksi terhadap Aktivitas Ekstrak Kasar Bakteriosin dari Berbagai Galur Lactobacillus sp dalam Menghambat Escherichia coli dan Staphylococcus aureus

Abstract

The interest of biopreservation systems in foods are increasing in industries and consumers lately. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered as GRAS (generally recognize as safe. It is useful to control the frequent development of pathogens and spoilage microorganisms in foods. The study was aimed to compare activity of crude extract bacteriocins from Lactobacillus sp. strain SCG 1211, SCG 1221, and SCG 1223, which can suppress the growth of Escherichia coli and Staphylococcus aureus; and to compare the effect of heating temperature at 80 oC and 100 oC. Adsorbtion-desorbtion method was applied in production step. The inhibitory activities of the bacteriocins were indicated by the presence of a transparent zone surrounding the agar wells. The result showed that inhibitory activity of crude extract bacteriocin were not affected by heating temperature (p>0,05). The highest activity was shown by crude extract bacteriocin from Lactobacillus sp. strain SCG 1211, which the activity was (853,01 ± 0,00) AU/mL towards E.coli and (1033,08 ± 65,76) AU/mL towards S.aureus.