Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage
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Abstract. Aritonang SN, Roza E, Sandra A. 2020. Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage. Biodiversitas 21: 2240-2243. Lactic Acid Bacteria (LAB) can be found in food and most of the LAB have beneficial effects for humans as potential probiotics. LAB isolated from okara (soy milk pulp) produces antimicrobial compounds called bacteriocins which can be used as natural preservatives in sausages. This study aims to determine the effectiveness of this bacteriocin from LAB as a natural preservative in sausages. The bacteriocin was isolated from Lactobacillus plantarum SRCM 1 004 34 strain isolated from Okara. Completely Randomized Design (CRD) was used in 4 X 4 factorial pattern by three replicates The first factor was the percentage addition of bacteriocin (B): 0% (B0), 0.3% (B1), 0.6% (B2) and 0.9% v/b (B3). The second factor was the length of sausage storage time at 4°C (L): 0 days (L0), 4 days (L1), 8 days (L2) and 12 days (L3). The observed variables were moisture content, protein, fat, pH, total aerobic bacteria, and sausage fatty acid profile. The results showed that the content of protein, fat, and the bacterial count was significantly influenced by the interaction of the percentage addition of bacteriocin and storage time. pH was significantly affected by bacteriocin dose and storage time but was not affected by the interaction of other factors. The moisture content of the sausage was significantly affected by storage time. The results of this study showed that sausages treated with 0.9% bacteriocin (B3) with a maximum storage time of 12 in the refrigerator was still safe to be consumed.
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References
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Savadogo AA, Ouattara TC, Bassole HNI and Traore SA. 2006. Bacteriocins and lactic acid bacteria-a minireview. African Journal of Biotechnology 5 (6): 678–83.
Song H and Zheng W. 2015. Antimicrobial Natural Product The Battle Againt Microbial Pathogen: Basic Science, Technology Advances and Educational Program In: Me’ndez-vilas A (ed). The Battle Againt Microbial Pathogen: Basic Science, Technology Advances and Educational Program, 1st edition. Formatex Research Center. Spain, pp 49-58
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Stringer SC and Pin C, 2005. Microbial risk associated with salt reduction in certain foods and alternative for preservation. Norwich (UK) : Institue of Food Research.
Suradi K. Pengaruh lama penyimpanan pada suhu ruang terhadap perubahan nilai pH, TVB dan total bakteri daging kerbau. Jurnal Ilmu Ternak, Vol.2 No. 2. Hal 9-12.
USDA, 2001., Refrigerator and Freeze Storage Chart. U.S Food and Drug Administration Center for Food Safety and Applied Nutrition National Science. Teacher Association, Washington, D.C.
Wibowo MS, Muzakiah I, Nurhayati B, and Armina TI. 2017. Production and application of Lactobacillus plantarumIBL-2 bakteriocins as meat product biopreservatives.Indonesioan Food and Nutrition Progress Vol 14(1): 68-76
Woraprayote W, Malila Y, Sorapukdee S, Swetwiwathana A, Benjakul S. and Visessanguan W. 2016. Bacteriocin from Lactid Acid Bacteria and Their Applications in Meat and Meat Products. Meat Science. doi:10.1016/ j.meatsci.2016.04.004
Yang E, Lihua F. Yueming J, Craig D and Sherry F. 2012. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express. Vol 2 :48
Zarringhalami S. Sahari MA and Esfehani H. 2009. Partial Replacement of Nitrite by
Annato as a Clor Additive in Sausage. Meat Science 81:281-284
Alakomi AL, Saarela S, Sandholom M, Kala L and Helander. 2000. Lactic acid permebilized Gram-negative bacteria by disrupting the outer membrane. Applied and Enviromental microbiology 66:2001-2005.
AOAC, 2005. Official Method of Analysis of AOAC International 18th ed. AOAC International Gaitherburg;MD.,USA. ISBN.13:978-0935584752
Arief II, Wulandari Z and Sindya ES. 2017. Application of Purified Bacteriocin from Lactobacillus plantarum IIA-IAS as Bio-preservative of Beef Sausage. Pakistan Journal of Nutrition Vol. 16 (6):444-450
Aritonang SN, Roza E and Rossi E. 2017. Isolation and Identification of Lactic Acid BacteriaFrom Okara and Evaluation of Their Potential as Candiadate Probiotics. Pakistan Journal of Nutrition Vol. 16, No. 8 pp. 618-628
Cahyadi W. 2006. Kedelai Khasiat dan Teknologi. Bumi Aksara. Jakarta.
Chen Q, Kong B, Han Q, Xia X and Xu L. 2017. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavor development. LWT. Food Sci. Technology 77:389-396
Collins B, Cotter PD, Hill C and Ross R P. 2010. Applications of Lactic AcidBacteria - Produced Bacteriocins in Biotechnology of Lactic Acid Bacteria, Novel Application. Willy-Blackell.
De-Vuyst L and Leroy F. 2007. Bacteriocins From Lactic Acid Bacteria: Production, Purification, And Food Applications. J. of Molecular Microbiology and Biotechnology 13: 194–99.
Diop M, Dubois-Dauphin BR and Tine E. 2007. Bacteriocin Producers from Traditional Food Products. Biotechnol. Agron. Soc. Environ.
Erkkila S. 2001. Bioprotective and Probiotic Meat Starter Cultures for The Fermentation of Dry Sausages. Disertasi. Department of Food Technology. University of Helsinki.
Fardiaz S. 1992. Analisa Mikrobiologi Pangan. PT. Raja Grafindo Persada, Kerjasama dengan PAU antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor.
Heller KJ. 2001. Probiotic bacteria in fermented foods: product characteristics and starter organism. Am J Clin Nutr. 73: 374S-9S.
Hsieh C and Yang FC. 2003. Reusing soy residue for the solid state fermentation of Ganoderma lucidum Bioresource Technology 80:21-25
Hui YK, Nip WK, Rogers RW and Young OA. 2001. Meat Science and Application
Marcel Dekker Inc. New York.
Jack RW, Tagg JR, and Ray B. 1995. Bacteriocins of Gram Positive Bacteria. Microbiology and Molecular Biology Reviews. 59 (2) : 171-200.
Jeun J, Kim S, Cho S, Jun H, Park H and Seo J. 2010. Hypocholesterolemic Effects of Lactobacillus Plantarum KCTC3928 by Increased Bile Acid Excretion in C57BL/6 Mice. Nutrition, 6, 321.
Jump DB. 2002. The Biochemistry of n-3 polyunsaturated fatty acid. J. Biol. Chem 277:8755-8758
.Krauss RM, Decklel RJ, Ernst N, Fisher E, Howard BV, Kopp RH, Kotchen T, Lichtenstein. AH, McGill HC, Pearson TA, Prewitt TE, Stone NJ, Hen LV and Weinberg R. 1996. Dietary guideline for healthy American adults. A statement for healthy professionals from the nutrition committee. American Heart Association. Circulation 94:1795-1800
Kusumawati N. 2000. Peranan Bakteri Asam laktat Dalam Menghambat Listeria monocytogenes pada Bahan Pangan. Jurnal Tekhnologi Pangan dan Gizi. Vol 1(1): 14-28
LeBlanc JG, Clier FL, Bensaada M, de Giori GS, Guerekobaya T, Sesma F, Juillard V, Rabot S and Piard JC. 2008. Ability of Lactobacillus fermentum to overcome host ?-galactosidase deficiency, as evidenced by reduction of hydrogen excretion in rats consuming soya ?-galacto-oligosaccharides. BMC Microbiology, 8:22. Pp 1-9.
Liong MT and Shah NP. 2005. Acid and bile tolerance and cholesterol removal ability of lactobacilli strains. J. Dairy Sci. 88:55-66.
Melia S. 2018. Potensi Isolat Bakteri Asam Laktat Dari Susu Kerbau sebagai Probiotik dan Penghasil Bakteriosin Untuk Pangan Fungsional. Disertasi. Program Studi Ilmun Peternakan.Program Doktor Fakultas Peternakan Universitas Andalas. Padang.
Morrison WR and Smith LM. 1964. Preparation of fatty acid methyl estera dimethylacetals from lipids with boron fluoride methanol. J. Lipid Res 5:600-608
Ouattara L, Koudou J, Zongo C, Barro N, and Savadogo A. 2011. Antioxidant and antibacterial activities of three species of lannea from burkina faso. J Appl Sci. 11(1):157-162.
Ray B. 2004. Fundamental Food Microbiology. Third Edition. CRC Press. New York
Ray B and Bhuna A.. 2008. Fundamental Food Microbiology. Fourth edition. CRC Press. Taylor and Francis Group.
Rolfe. 2000. The role of probiotic cultures in the control of gastrointestinal health. Journal of Nutruion, volume 130, 396-402.
Savadogo AA, Ouattara TC, Bassole HNI and Traore SA. 2006. Bacteriocins and lactic acid bacteria-a minireview. African Journal of Biotechnology 5 (6): 678–83.
Song H and Zheng W. 2015. Antimicrobial Natural Product The Battle Againt Microbial Pathogen: Basic Science, Technology Advances and Educational Program In: Me’ndez-vilas A (ed). The Battle Againt Microbial Pathogen: Basic Science, Technology Advances and Educational Program, 1st edition. Formatex Research Center. Spain, pp 49-58
Standar Nasional Indonesia 1995. SNI. No. 7388-2009. Batas Maksimum Cemaran Mikroba dalam Pangan. Jakrta.
Standard Nasional Indonesia. 1995. SNI. 01-3820-1995. Sosis Daging. Dewan Standarisasi Nasional, Jakarta.
Stringer SC and Pin C, 2005. Microbial risk associated with salt reduction in certain foods and alternative for preservation. Norwich (UK) : Institue of Food Research.
Suradi K. Pengaruh lama penyimpanan pada suhu ruang terhadap perubahan nilai pH, TVB dan total bakteri daging kerbau. Jurnal Ilmu Ternak, Vol.2 No. 2. Hal 9-12.
USDA, 2001., Refrigerator and Freeze Storage Chart. U.S Food and Drug Administration Center for Food Safety and Applied Nutrition National Science. Teacher Association, Washington, D.C.
Wibowo MS, Muzakiah I, Nurhayati B, and Armina TI. 2017. Production and application of Lactobacillus plantarumIBL-2 bakteriocins as meat product biopreservatives.Indonesioan Food and Nutrition Progress Vol 14(1): 68-76
Woraprayote W, Malila Y, Sorapukdee S, Swetwiwathana A, Benjakul S. and Visessanguan W. 2016. Bacteriocin from Lactid Acid Bacteria and Their Applications in Meat and Meat Products. Meat Science. doi:10.1016/ j.meatsci.2016.04.004
Yang E, Lihua F. Yueming J, Craig D and Sherry F. 2012. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express. Vol 2 :48
Zarringhalami S. Sahari MA and Esfehani H. 2009. Partial Replacement of Nitrite by
Annato as a Clor Additive in Sausage. Meat Science 81:281-284
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