Antimicrobial activity of lactic acid bacteria isolated from bekasam against staphylococcus aureus ATCC 25923, escherichia coli ATCC 25922, and salmonella sp

Bekasam is an Indonesian fermented food made of fish. As a fermented food, this food may contain some beneficial bacteria like lactic acid bacteria (LAB), which usually have antimicrobial properties such as organic acid, hydrogen peroxide, and a bacteriocin. A study on antimicrobial activity of LAB...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-03, Vol.130 (1), p.12011
Main Authors: Sari, Melia, Suryanto, Dwi, Yurnaliza
Format: Article
Language:English
Subjects:
Agar
Antibacterial activity
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Bacteria
Bacteriocins
Colonies
crude extract bacteriocin
E coli
Escherichia coli
Fermented food
Food
Hydrogen peroxide
inhibition zone
Lactic acid
Lactic acid bacteria
Organic acids
Salmonella
Staphylococcus aureus
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Summary:Bekasam is an Indonesian fermented food made of fish. As a fermented food, this food may contain some beneficial bacteria like lactic acid bacteria (LAB), which usually have antimicrobial properties such as organic acid, hydrogen peroxide, and a bacteriocin. A study on antimicrobial activity of LAB isolated from bekasam against some pathogenic bacteria has been conducted. The purpose of this study was to know the ability of crude bacteriocin produced LAB of bekasam against Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Salmonella sp. Bekasam sample was taken from South Sumatera. LAB isolation was done using de Man Rogosa and Sharpe agar. A bacterial colony with clear zone was selected and purified to get a single colony. The antagonistic assay of the LAB was conducted in Muller-Hinton agar Selected isolates with higher clearing zone were assayed for antibacterial effect of their crude bacteriocin of different culture incubation time of 6, 9, and 12 hours. The results showed that the crude extract bacteriocin of isolate MS2 of 9 hours culture incubation time inhibited more in Staphylococcus aureus ATCC 25923 with inhibition zone of 13.1 mm, whereas isolate MS9 of 9 hours culture incubation time inhibited more in Escherichia coli ATCC 25922 and Salmonella sp. with inhibition zone of 12.7 and 7.3 mm, respectively.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/130/1/012011