Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation

Research (Published online: 28-09-2020)

37. Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation

I Dewa Made Sukrama, Juliana Franciska and I Wayan Suardana

Veterinary World, 13(9): 2012-2019

I Dewa Made Sukrama: Department of Clinical Microbiology, Faculty of Medicine, Udayana University, Jl. PB. Sudirman Denpasar-Bali, 80234, Indonesia.

Juliana Franciska: Department of Preventive Veterinary Medicine, Graduate Student of Veterinary Medicine, Faculty of Veterinary Medicine, Udayana University. Jl. PB. Sudirman Denpasar-Bali, 80232, Indonesia.

I Wayan Suardana: Department of Preventive Veterinary Medicine, Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Udayana University, Jl. PB. Sudirman Denpasar-Bali, 80232, Indonesia.

doi: www.doi.org/10.14202/vetworld.2020.2012-2019

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Article history: Received: 05-04-2020, Accepted: 03-08-2020, Published online: 28-09-2020

Corresponding author: I Wayan Suardana

E-mail: wayan_suardana@unud.ac.id

Citation: Sukrama IDM, Franciska J, Suardana IW (2020) Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation, Veterinary World, 13(9): 2012-2019.

Abstract

Aim: This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef.

Materials and Methods: The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH₃ produced with the Eber test and the organoleptic acceptance from expert panels.

Results: This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH₃ and the panel's acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment.

Conclusion: This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9. This was noted by the production of NH₃ and the modifications in texture and tenderness.

Keywords: bacteriocin, beef, biopreservative, lactic acid bacteria.