Antibacterial Activity Test of Bacteriocin from Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum Against Gram Positive Pathogenic Bacteria

https://doi.org/10.22146/jtbb.38138

Novi Permata Sari(1*), Rafika Sari(2), Eka Kartika Untari(3)

(1) Department of Pharmacy, Faculty of Medical, Universitas Tanjungpura
(2) Department of Pharmacy, Faculty of Medical, Universitas Tanjungpura
(3) Department of Pharmacy, Faculty of Medical, Universitas Tanjungpura
(*) Corresponding Author

Abstract


Bacteriocin is a secondary metabolite product of lactic acid bacteria (LAB) which have an antimicrobial and potentially as a natural preservative. LAB isolates used in this study were Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum. This study aimed to determine the antibacterial activity of bacteriocin produced by each isolate of LAB including the influence of pH and heating variation against Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis. Antibacterial activity test was done by using disc diffusion method. method. Confirmation test using proteolytic enzyme aimed to analyse that the inhibition zone produced from the activity of bacteriocin. The inhibition zone produced from L. brevis, L. casei and L. plantarum against B. cereus were 15.70, 16.43 and 14.50 mm, against B. subtilis were 13.37, 14.10 and 12.53 mm and against S. epidermidis were 11.37, 14.50 and 12.45 mm. The activity of each bacteriocin decreased with the addition of trypsin and catalase, bacteriocin was active in the pH range of 2-10 and heating temperature of 40-121oC. Statistical test showed that the addition of trypsin, catalase and the variation of pH also heating had significant differences (p<0.05) to antibacterial activity produced by bacteriocin from L. brevis, L. casei and L. plantarum.

 


Keywords


bacteriocin; LAB; Lactobacillus brevis; Lactobacillus casei; Lactobacillus plantarum

Full Text:

PDF


References

Arisman, 2009, Gizi dalam daur kehidupan [Nutrition in the life cycle], EGC, Jakarta.

Assani, S., 1994, Ultrastruktur, morfologi dan pewarnaan Gram [Ultrastructure, morphology and Gram staining], Binarupa Aksara, Jakarta.

Ayuningtyas, G., 2017, Karakterisasi Plantaricin asal empat galur Lactobacillus plantarum berdasarkan sensitivitasnya terhadap enzim tripsin [Characterization of Plantaricin from four strains Lactobacillus plantarum based on their sensitivity to trypsin enzymes], Undergraduate thesis, Institut Pertanian Bogor, Bogor.

Balvinder, V. & Rautio, J., 2011, Amino acid prodrugs for oral delivery: challenges and opportunities, Therapeutic Delivery 2(8), 959-961.

Barman, S., Ghosh, R. & Mandal, N.C., 2018, Production optimization of broad spectrum bacteriocin of three strains of Lactococcus lactis isolated from homemade buttermilk, Annals of Agrarian Science 16(3), 286-296.

Bhunia, A.K., Johnson, M.C., Ray, B. & Kalchayanand, N., 1991, Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains, J. Appl. Bacteriol. 70, 25–33.

Breed, R.S., Murray, E.G.D. & Smith, N.R., 1957, Bergeys manual of determinative bacteriology 7th Ed, The Williams and Wilkins Company, USA.

Buckle, K.A., Edwards, R.A., Fleet, G.H. & Wooton, M., 1987, Ilmu Pangan [Food Science], Translated by H. Purnomo & Adiono, Universitas Indonesia Press, Jakarta.

Cleveland, J., Montville, J.T., Nes, I.F. & Chikindas, M.L., 2001, Bacteriocin: safe, natural antimicrobials for food preservation, International Journal of Food Microbiology 71, 1-20.

De Martinis, E.C.P., Satarosa, P.R. & Freitas, F.Z., 2003, Preliminary characterization of bacteriocins produced by six lactic acid bacteria strains isolated from vacuum-packaged meat products, Ciênc. Tecnol. Aliment. 23, 195-199.

Gautam, N. & Sharma, N., 2009, Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539, Indian Journal of Biochemistry and Biophysics 46(4), 337-41.

Hoover, D.G. & Steenson, L.R., 1993, Bacteriocins of lactic acid bacteria, Academic Press Inc, California.

Kusmarwati, A., Arief, F.R. & Haryati, S., 2014, Eksplorasi bakteriosin dari bakteri asam laktat asal Rusip Bangka dan Kalimantan [Exploration of bacteriocins from lactic acid bacteria from Rusip Bangka and Kalimantan], Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 9(1), 29-40.

Lyon, W.J. & Glatz, B.A., 1991, Partial purification and characterization of a bacteriocin produced by Propionibacterium thoeniit, Applied and Environmental Microbiology 57(3), 701-706.

Malik, A., Ajitya, K.H., Mahardhika, H., Atiek, S. & Maksum, R., 2010, Isolasi dan skrining molekuler bakteri asam laktat pembawa gen glukansukrase dari makanan dan minuman mengandung gula [Isolation and molecular screening of lactic acid bacteria carrying the glucanucrase gene from foods and beverages containing sugar], Makara Sains 14, 63-68.

Mohanty, D. & Ray, P., 2016, Antimicrobial properties of probiotic Lactobacillus casei (DM 60) against selected pathogens, International Journal of Science, Environment, and Technology 5(3), 1426-1428.

Nugroho, D.A. & Rahayu, E.S., 2003, Ekstraksi dan karakterisasi bakteriosin yang dihasilkan oleh Leuconostoc mesenteroides SM 22 [Extraction and characterization of bacteriocins produced by Leuconostoc mesenteroides SM 22], Jurnal Teknologi dan Industri Pangan 14(3), 214-218.

Ogunbanwo, S.T., Sanni, A.I. & Onilude, A.A., 2003, Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1, African Journal of Biotechnology 2(8), 219-227.

Palacios, J., Vignolo, G., Farias, M.E., Holgado, A.P.D., Oliver, G. & Sesma, F., 1999, Purification and amino acid sequence of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705, Microbiological Research 154, 199-204.

Parada, J.L., Caron, C.R., Medeiros, A.B.P. & Soccol, C.R., 2007, Bacteriocin from lactic acid bacteria: purification, properties and use as biopreservatif, Braz. Arch. Biol. Technol. 50, 21-542.

Podkowik, M., Seo, K.S., Schubert, J., Tolo, I., Robinson, D.A., Bania, J. & Bystron, J., 2016, Genotype and enterotoxigenicity of S. epidermidis isolate from ready to eat meat products, International Journal of Food Microbiology 229, 52-59.

Radji, M., 2010, Buku ajar mikrobiologi [Microbiology textbook], EGC, Jakarta, 98-99.
Ray, B. & Bhunia, A., 2007, Fundamental Food Microbiology 4th Edition, CRC Press, Washington DC.

Riga, P.N., Buntuan, V. & Rares, F., 2015, Isolasi dan identifikasi bakteri aerob yang dapat menyebabkan infeksi nosokomial di ruangan instalasi gizi BLU RSUP PROF. DR. R. D. Kandou Manado [Isolation and identification of aerobic bacteria that can cause nosocomial infections in the BLU nutrition installation room of PROF. DR. R. D. Kandou Manado Central Public Hospital], Jurnal e-Biomedik 3(1), 227-235.

Saad, M.A., Abdelsamei, H.M., Ibrahim E.M.A., Abdou, A.M. & Sohaimy S.A.E., 2015, Effect of pH, heat treatments and proteinase K enzyme on the activity of Lactobacillus acidophilus bacteriocin, Benha Veterinary Medical Journal 28(1), 210‐215.

Sari, R., Cesilia, A., Maksum, R. & Amarila, M., 2011, Skrining Bakteriosin dari beberapa galur bakteri asam laktat isolat lokal genus Streptococcus dan Weissella [Screening of Bacteriocin from Some Locally-Isolated Strains Lactic Acid Bacteria of genus Streptococcus and Weisella], Jurnal Ilmu Kefarmasian Indonesia 9(2), 116-121.

Sari, R., Deslianri, L. & Apridamayanti, P., 2016, Skrining aktivitas antibakteri bakteriosin dari minuman ce hun tiau [Screening of antibacterial activity of bacteriocins from ce hun tiau drinks], Pharm. Sci. Res. 3(2), 88-96.

Sidabutar, A.R., Andi, D. & Feliatra, 2015, Uji aktivitas antimikroba bakteriosin dari bakteri probiotik yang diisolasi dari udang windu (Penaeus monodon Fabricus) [Antimicrobial activity test of bacteriocins from probiotic bacteria isolated from giant tiger (Penaeus monodon Fabricus)], Jurnal Online Mahasiswa Bidang Perikanan dan Ilmu Kelautan 2(2), 1-13.

Syahniar, T.M., 2009, Produksi dan karakterisasi bakteriosin asal lactobacillus plantarum 1a5 serta aktivitas antimikrobanya terhadap bakteri patogen [Production and characterization of bacteriocins from lactobacillus plantarum 1a5 and its antimicrobial activity against pathogenic bacteria], Undergraduate thesis, Fakultas Peternakan, Institut Pertanian Bogor, Bogor.

Syahputria, F., 2016, Identifikasi bakteri asam laktat (BAL) penghasil bakteriosin dari es pisang ijo yang memiliki aktivitas terhadap bakteri patogen [Identification of bacteriocin-producing lactic acid bacteria (LAB) from es pisang ijo which have activity against pathogenic bacteria], Undergraduate thesis, Universitas Tanjungpura, Pontianak.

Ullah, N., Wang, X., Wu, J., Guo, Y., Ge, H., Li, T., Khan, S., Li, Z. & Fengm X., 2017, Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food, Food Science and Technology 84, 867-875.

Usmiati, S. & Mawarti, T., 2007, Seleksi dan optimasi proses produksi bakteriosin dari Lactobacillus sp [Selection and optimization of bacteriocin production processes from Lactobacillus sp], Jurnal Penelitian Pascapanen Pertanian 4(1), 27-37.

Yurinda, O.D., 2016, Identifikasi bakteri asam laktat (BAL) penghasil bakteriosin dari sotong kering yang memiliki aktivitas antibakteri terhadap bakteri patogen [Identification of bacteriocin-producing lactic acid bacteria (LAB) from sotong kering which have activity against pathogenic bacteria], Undergraduate thesis, Universitas Tanjungpura, Pontianak.



DOI: https://doi.org/10.22146/jtbb.38138

Article Metrics

Abstract views : 6375 | views : 5514

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Journal of Tropical Biodiversity and Biotechnology

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Editoral address:

Faculty of Biology, UGM

Jl. Teknika Selatan, Sekip Utara, Yogyakarta, 55281, Indonesia

ISSN: 2540-9581 (online)