This abstract summarizes a student thesis that studied the stability of bacteriocins produced by Lactobacillus plantarum FNCC 0020 under different conditions. The study used a randomized complete block design to test the stability of the bacteriocins at varying heating temperatures, storage temperatures, and pH levels. The results showed that the bacteriocins produced by L. plantarum were able to inhibit E. coli and S. aureus. Purification found the bacteriocins concentration was 352.86 μg/ml. Testing also showed the bacteriocins were stable at room temperature up to 121°C, during storage at 4°C and -20°C, and within the pH range of 4
This abstract summarizes a student thesis that studied the stability of bacteriocins produced by Lactobacillus plantarum FNCC 0020 under different conditions. The study used a randomized complete block design to test the stability of the bacteriocins at varying heating temperatures, storage temperatures, and pH levels. The results showed that the bacteriocins produced by L. plantarum were able to inhibit E. coli and S. aureus. Purification found the bacteriocins concentration was 352.86 μg/ml. Testing also showed the bacteriocins were stable at room temperature up to 121°C, during storage at 4°C and -20°C, and within the pH range of 4
This abstract summarizes a student thesis that studied the stability of bacteriocins produced by Lactobacillus plantarum FNCC 0020 under different conditions. The study used a randomized complete block design to test the stability of the bacteriocins at varying heating temperatures, storage temperatures, and pH levels. The results showed that the bacteriocins produced by L. plantarum were able to inhibit E. coli and S. aureus. Purification found the bacteriocins concentration was 352.86 μg/ml. Testing also showed the bacteriocins were stable at room temperature up to 121°C, during storage at 4°C and -20°C, and within the pH range of 4
Suwayvia, Nadya. 2016. The Production of Bacteriocin by Lactobacillus
plantarum FNCC 0020 as Antimicrobials and The Stability at Heating Temperature, Storage Temperature and pH Variation. Skripsi, Biology Department, Science and Technology Faculty, Maulana Malik Ibrahim State Islamic University of Malang . Biology Advisor: Ir. Hj. Liliek Harianie AR, M.P. Religi Advisor: Dr. Ahmad Barizi, M.A.
Keyword: L. plantarum FNCC 0020, Bacteriocin, Stability
Lactic acid bacteria (LAB) is a facultative anaerobic bacteria living on a
wide habitat variety. In addition to produce lactic acid, LAB species L. plantarum can produce bacteriocins (a protein that have an antimicrobial characteristic). Purification of bacteriocins required to obtain pure bacteriocins without any mixture of other compounds produced by BAL. Characterization of bacteriocins can help to determine the stability of bacteriocins in various conditions that are useful to obtain the appropriate conditions for the application of bacteriocins. This study aims to determine the stability of bacteriocins produced by L. plantarum at various heating temperature, storage temperature and pH. This study uses a completely randomized design (CRD) with three factors, each factor consists of 4 treatments and 6 replications. Bacteriocins stability is determined by testing the inhibitory activity on the heating temperature variation (room temperature, 80, 100 and 121) ° C; in storage temperature variation (room temperature, 18, 4, -20) ° C; and in pH variation (4, 5, 6, and 7). Data of inhibition zone (mm) were analyzed using One Way Anova and if there is a treatment effect continued with Duncan test. The results showed that the neutral cell free supernatant of L. plantarum can inhibit E. coli and S. aureus. The results of purification showed that the concentration of protein bacteriocins of L. plantarum was 352.86 μg / ml. Bacteriocins from L. plantarum is stable at room temperature up to 121 ° C, stable to storage at temperature 4 ° C and -20 ° C and stable at pH range of 4-7.
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