Characterization of Lactic Acid Bacteria Producing Bacteriocin from Lemuru (Sardinella lemuru) Smoked Fish Isolation
Journal: International Journal of Science and Research (IJSR) (Vol.8, No. 9)Publication Date: 2019-09-05
Authors : Intan Kurnianingrum; Tita Rialita; Dan Een Sukarminah;
Page : 493-498
Keywords : antibacterial; smoked fish; Sardinella lemuru; lactic acid bacteria;
Abstract
Bacteriocin is a ribosomal synthesized peptide which functions to inhibit the growth of pathogenic bacteria so that it can be used as a biopreservative. Many bacteriocins are produced by lactic acid bacteria. In some types of smoked fish found lactic acid bacteria found lactic acid bacteria that can produce bacteriocin. . This study aims to obtain lactic acid bacteria and test antibacterial from smoked fish type Sardinella lemuru. . Bacteria isolated from fish meat located on the head, body, and tail with agar media enrichment method MRS + CaCO3. Colonies were identified based on morphological and physiological characters and antibacterial tests using the well method with MHA media. The isolation results had been obtained 11 isolates of lactic acid bacteria. One isolate potential is LM 2 had E. coli inhibition of 7.30 � 0.6 mm, inhibition zone for S. aureus 7.0 � 0.0 mm, and inhibition zone for Salmonella 16.3 � 0.8 mm. The observation of the morphological, fisiological, biocheimical characteristics of these isolates can be categorized into the Lactobacillus plantarum.
Other Latest Articles
- Reduction of Weight in Railways by Composite Materials
- Impact of Climate Change on Food Security in Afghanistan
- The Spectrum of Lysosomal Storage Diseases at Paediatric Genetic Clinic in Maharashtra, India
- Acut Toxicity Test of ImperataCylindrica L. (Beauv) Root Methanol Extract on Mice an a Antihypertention
- Second Harmonic Generation of 236.5 nm Laser Beam by BBO Crystal Using Comsol Software
Last modified: 2021-06-28 18:24:51