Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage

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 th...

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Autores principales:	SALAM N. ARITONANG, ELLY ROZA, AFRIANI SANDRA
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	bacteriocin, lactic acid bacteria, preservative, storage time, sausage Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/fb0df4da6214409b8bf0abd50a80a638
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spelling	oai:doaj.org-article:fb0df4da6214409b8bf0abd50a80a6382021-11-22T00:35:33ZShort Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage1412-033X2085-472210.13057/biodiv/d210553https://doaj.org/article/fb0df4da6214409b8bf0abd50a80a6382020-04-01T00:00:00Zhttps://smujo.id/biodiv/article/view/4649https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. 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.SALAM N. ARITONANGELLY ROZAAFRIANI SANDRAMBI & UNS Soloarticlebacteriocin, lactic acid bacteria, preservative, storage time, sausageBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 5 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	bacteriocin, lactic acid bacteria, preservative, storage time, sausage Biology (General) QH301-705.5
spellingShingle	bacteriocin, lactic acid bacteria, preservative, storage time, sausage Biology (General) QH301-705.5 SALAM N. ARITONANG ELLY ROZA AFRIANI SANDRA Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage
description	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.
format	article
author	SALAM N. ARITONANG ELLY ROZA AFRIANI SANDRA
author_facet	SALAM N. ARITONANG ELLY ROZA AFRIANI SANDRA
author_sort	SALAM N. ARITONANG
title	Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage
title_short	Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage
title_full	Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage
title_fullStr	Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage
title_full_unstemmed	Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage
title_sort	short communication: application of bacteriocin from lactobacillus plantarum srcm 1 004 34 strain isolated from okara as a natural preservative in beef sausage
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/fb0df4da6214409b8bf0abd50a80a638
work_keys_str_mv	AT salamnaritonang shortcommunicationapplicationofbacteriocinfromlactobacillusplantarumsrcm100434strainisolatedfromokaraasanaturalpreservativeinbeefsausage AT ellyroza shortcommunicationapplicationofbacteriocinfromlactobacillusplantarumsrcm100434strainisolatedfromokaraasanaturalpreservativeinbeefsausage AT afrianisandra shortcommunicationapplicationofbacteriocinfromlactobacillusplantarumsrcm100434strainisolatedfromokaraasanaturalpreservativeinbeefsausage
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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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