Article Sidebar

Submitted
Sep 3, 2016
Accepted
Sep 3, 2016
Published
Sep 3, 2016
Download
PDF
Statistic
Read Counter : 951 Download : 784

Downloads

Download data is not yet available.

Main Article Content

Abstract

Dangke is one of traditional food from Enrekang Province Sulawesi Selatan which is made from buffalo milk and enzimatically processed using papain from papaya’s gland secretion. Research on this local product as source of lactic acid bacteria (LAB) has been done. Counted 30 LAB was successfully isolated and 3 of them were potentially to be able to yield antimicrobial compound. Enterococcus faecium DU55 is one of LAB isolate available to be applied for producing bacteriocin compound through fermentation. Optimum condition of fermentation was specified by determining the highest antimicrobial activity generated by filtrate of fermentation result. Antimicrobial activity examination was carried out through diffusion agar method by measuring inhibition zone growth of pathogen bacterium Salmonella typhimurium FNCC 0050. Research results indicate that maximum bacteriocin compound production by BAL isolate E. faecium DU55 was obtained at condition of optimum fermentation at 30 °C during 42 hour using M1 medium with the same composition to medium MRS (Man Rogosa and Sharpe).Keyword: dangke, LAB isolate, bacteriocin, antimicrobial activity

Article Details

How to Cite
Razak, A. R., patong, A. R., Harlim, T., Djide, M. N., Haslia, H., & Mahdalia, M. (2016). PRODUKSI SENYAWA BAKTERIOSIN SECARA FERMENTASI MENGGUNAKAN ISOLAT BAL Enterococcus faecium DU55 DARI DANGKE. Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta), 2(2), 1-10. https://doi.org/10.20956/ica.v2i2.977
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Harris, L.J.; Daeschel, M.A.; Stiles, M.E.; and Klaenhammer, T.R. App. Microbiol. 25 (1989), 436-444.
  2. Daeschel, M.A. 1992. Procedures to Detect Antimicrobial Activities of Microorganism. Dalam B. Ray and M.A. Daeschel (eds), Food Biopreservatives of Microbial Origins. CRC Press Inc., Florida.
  3. Kato, T. et al. 1994. Biosci. Biotech.nBiochem. 58 (2):411-412.
  4. Vuyst, L. de dan E.J. Vandamme. 1994. Antimicrobial potencial of lactic acid bacterial. Dalam L. de Vuyst and E.J. Vandamme (eds), Bacteriocin of Lactic Acid Bacteria; Microbiology, Genetics, and Applications. Blackie Academic and Professional, London.
  5. Hosono, A., R. Wardojo, and H. Otani. 1988. J. Lebensm.-Wiss.u.- Technol. 22:20-24.
  6. Antara, N.S., I.N. Sujaya, A. Yokota, K. Asano, and F. Tomita. 2004. J. Biosci. Bioeng. 98:92-98.
  7. Onda, T., F. Yanagida, M. Tsuji, T. Shinohara, and K. Yokotsuka. 2003. Int. J. Food Microbiol. 87:153-159.
  8. Kostinek, M., I. Specth, V.A. Edward, U. Schillinger, C. Hertel, W.H. Holzapfel, and C.M.A.P. Franz. 2005. Syst. App. Microbiol. [In Press, Corrected Proof].
  9. Todorov, S.D. and L.M.T. Dicks. 2005. Proc. Biochem. 40:365-370.
  10. Aslim, B., Z.N. Yuksekdag, E. Sarikaya, and Y. Beyatli. 2004. LWT Food Sci. Techol. 38:691-694.
  11. Admin. 2007. Mencicipi Dangke dan Pulú Mandoti [online], (http://www. enrekangkab.go.id, diakses 30 Agustus 2007).
  12. Marzoeki, A.A.M., A. Hafid, M. Jufri, Amir, dan Madjid. 1978. Penelitian Peningkatan Mutu Dangke. Balai Penelitian Kimia Departemen Perindustrian, Makassar.
  13. Buckle, K.A., R.A. Edwards, G. H. Fleed dan M. Wooton. 1987. Ilmu Pangan. Terjemahan oleh H. Purnomo dan Adiono. UI Press, Jakarta.
  14. Razak, A.R., A.R. Patong, T. Harlim, M.N. Djide, Haslia, dan Mahdalia. 2008. J. Kim. Tad. 9(2):17-29.
  15. Klaenhammer, T.R. 1988. J. Biochimie. 70:337-349.
  16. Mayr-Harting, A., A.J. Hedges, and R.C.W. Berkeley. 1972. Methods for studying bacteriocins. Methods Microbiol. 7:315-422.
  17. Yamamoto, Y., Y. Togawa, M. Shimosaka, and M. Okazaki. 2003. Appl. Environ. Microbiol. 69(10):5746-5753.
  18. Idionline. 2008. Antara Antibiotik, Probiotik, dan Prebiotik [online], (http://www.KeluargaSehat.com, diakses 8 April 2008).
  19. Patong, A.R., A. Karim, dan A. Ahmad. 2005. J. Phar. and Pharmacol. 9(3):86-94.
  20. Rahayu, E.S., A.K. Wardani, dan S. Margino. 2004. Agritech. 24(2):74-81.