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

Vet World Vol.13 September-2020 Article-37

Research Article

Veterinary World, 13(9): 2012-2019

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

I Dewa Made Sukrama¹, Juliana Franciska², and I Wayan Suardana³

1. Department of Clinical Microbiology, Faculty of Medicine, Udayana University, Jl. PB. Sudirman Denpasar-Bali, 80234, Indonesia.
2. Department of Preventive Veterinary Medicine, Graduate Student of Veterinary Medicine, Faculty of Veterinary Medicine, Udayana University. Jl. PB. Sudirman Denpasar-Bali, 80232, Indonesia.
3. Department of Preventive Veterinary Medicine, Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Udayana University, Jl. PB. Sudirman Denpasar-Bali, 80232, Indonesia.

Background and 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.

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

How to cite this article: 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.

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

DOI: 10.14202/vetworld.2020.2012-2019

Copyright: Sukrama IDM, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.