scholarly journals Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

2019 ◽  
Vol 20 (12) ◽  
Author(s):  
Sri Melia ◽  
Endang Purwati ◽  
Yulianti Fitri Kurnia ◽  
Dhiva Rezzy Pratama
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Escherichia Coli O157 ◽  
Pediococcus Acidilactici ◽  
Antimicrobial Potential

Abstract. Melia S, Purwati E, Kurnia Y. F, Pratama D. R. 2019. Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas 20: 3532-3538. This study aimed to determine the antimicrobial potential of lactic acid bacteria isolated from bekasam. Bekasam is a result of sepat rawa fermentation from Banyuasin District, South Sumatra, Indonesia. The results showed that the morphological and biochemical properties of lactic acid bacteria were Gram-positive and cocci, negative catalase and included in homofermentative groups. The biggest antimicrobial activity was shown by bekasam isolate to Escherichia coli O157: H7 (21.26 mm), followed by Staphylococcus aureus ATCC25923 (18.23 mm) and Listeria monocytogenes CFSAN004330 (5.10 mm), while diameter barriers for crude bacteriocin supernatant isolates lactic acid bacteria to Escherichia coli O157: H7, Staphylococcus aureus ATCC25923 were 14.99 mm, 17.69 mm, and Listeria monocytogenes CFSAN004330 had no antimicrobial activity at neutral pH. The results of molecular identification with 16S rRNA showed that lactic acid bacteria isolated from bekasam isolate have similarity with Pediococcus acidilactici strain PB22 that has antimicrobial potential against pathogenic bacteria and potential as bio preservatives.

scholarly journals Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security

2021 ◽  
Author(s):  
Dessy Abdullah ◽  
Sandeep Poddar ◽  
Ramesh Prasath Rai ◽  
Endang Purwati ◽  
Nadia Purnama Dewi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Listeria Innocua ◽  
Rrna Gene ◽  
Escherichia Coli O157 ◽  
Clear Zone ◽  
West Sumatra

Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. Design and Methods: A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. Results: Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. Conclusions: Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand.

scholarly journals ISOLASI DAN AKTIVITAS ANTI MIKROBA BAKTERI ASAM LAKTAT DARI FERMENTASI NIRA KELAPA SAWIT

2018 ◽  
Vol 5 (1) ◽  
pp. 51 ◽  
Author(s):  
Edy Fachrial ◽  
Harmileni Harmileni
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Palm Oil ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method

<p><em>The aim of the study was to isolate lactic acid bacteria (LAB) from palm oil sap and to investigate the anti microbial activity of LAB against pathogen bacteria, Staphylococcus aureus and Escherichia coli using disc diffusion method. Palm oil sap were enriched using spesific medium MRS (Man Rogosa Sharpe) broth overnight, serial dilution were conducted and the culture were spread on the surface of MRS agar and then incubated for 48 hours. The result showed the total colonies of LAB were 1,4 x 107 CFU/mL. 6 colonies were randomly selected namely EHN1, EHN2, EHN3, EHN4, EHN5 and EHN6. The selected colonies are classified as Gram positive and bacilli in morphology. Antimicrobial activity against pathogenic bacteria was investigated using disc diffusion method. Antimicrobial activity of isolates against E.coli and S.aureus were 12,2 mm; 9mm; 11mm; 11mm; 10,5mm; 12 mm dan 13,5mm; 11mm; 12mm; 11,5mm; 12mm; 12,5mm respectively. from these result it can be concluded that LAB isolated from oil palm sap has potential as probiotic.</em></p>

scholarly journals POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

2015 ◽  
Vol 1 (2) ◽  
pp. 126
Author(s):  
Urnemi ◽  
Sumaryati Syukur ◽  
Endang Purwati ◽  
Sanusi Ibrahim ◽  
Jamsari
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Sds Page ◽  
Inhibition Zones ◽  
And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE.  Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative                                                      

scholarly journals CHARACTERIZATION OF LACTIC ACID BACTERIA AND ANTIMICROBIAL ACTIVITY IN SUI WU’U FROM BAJAWA DISTRICT, NUSA TENGGARA TIMUR, INDONESIA

2020 ◽  
pp. 44-49
Author(s):  
ROSALINA YULIANA AYEN ◽  
ENDANG KUSDIYANTINI ◽  
SRI PUJIYANTO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Diffusion Method ◽  
E Coli ◽  
Query Cover

Objective: This research aimed to isolate, determine the characteristics of lactic acid bacteria (LAB) of Sui Wu’u from Bajawa, Nusa Tenggara Timur and identify LAB using 16S rRNA potential as antimicrobial activity against pathogenic bacteria. Methods: Sui Wu’u which has been stored for 6 months was obtained from Bajawa district, inoculated on de Man Rogosa-Sharpe Agar (Merck) + 0.5% CaCO3, purification of LAB, characterization of selected isolates, biochemical test, tolerance test for pH, viability to test temperature, and content NaCl, determination of antimicrobial action by the agar well disk diffusion method using antibiotic (Amoxicillin) as a control and as indicator bacteria (Staphylococcus aureus and Escherichia coli) and isolation of genomic 16S rRNA; molecular identification. Results: Based on research results obtained five isolates of LAB, Gram staining the LAB isolated from Sui Wu’u showed that the isolated bacteria (bacilli and coccus) are Gram-positive, catalase-negative and the isolates have tolerance of viability at temperatures of 10°C, 45°C, and 50°C and to salinitas of 4% and 6.5%. The inhibitory zone LAB isolates (2PKT) against E. coli bacteria (20 mm) and S. aureus (12 mm), and (2PKB) against E. coli bacteria (17 mm) and S. aureus (10 mm). The two selected isolates were identified as Lactobacillus fermentum strain HB bacteria with 100% identification value and 98.93% query cover and L. fermentum strain HT with 100% identification value and 99.23% query cover. Conclusion: L. fermentum from Sui Wu’u has antibacterial activity against Staphylococcus aureus and Escherichia coli.

scholarly journals Determination of Antimicrobial Effects of Probiotic Lactic Acid Bacteria and Garlic Extract Against Some Foodborn Pathogenic Bacteria

2017 ◽  
Vol 5 (2) ◽  
pp. 125 ◽  
Author(s):  
Selin Kalkan ◽  
Elçin Taş ◽  
Zerrin Erginkaya ◽  
Emel Ünal Turhan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Starter Cultures ◽  
Garlic Extract ◽  
Resistant Bacteria

In this study, it was investigated that the inhibition effect of some lactic acid bacteria (Lactobacillus acidophilus NCC68, Lactobacillus casei Shirota, Lactobacillus rhamnosus (Ezal, commercial starter cultures)) which possessed with probiotic characteristics, against Bacillus cereus, Salmonella Enteritidis, Escherichia coli, Escherichia coli 0157:H7 ATCC 35150 and Staphylococcus aureus ATCC 25923. Besides, the inhibitory effect of probiotic cultures which used with meat and meat product additives that garlic extract over the antagonistic effects of sensitive pathogens were investigated in vitro. Consequently, the whole of lactic acid bacteria and garlic extract which were used in this study, showed inhibition effects against all selected pathogenic bacteria. Staphylococcus aureus ATCC 25923 was determined as the most sensitive pathogenic bacteria while Bacillus cereus was the most resistant bacteria against lactic acid bacteria and garlic extract. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacteria and garlic extract.

scholarly journals Internalisation potential of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium and Staphylococcus aureus in lettuce seedlings and mature plants

2013 ◽  
Vol 11 (2) ◽  
pp. 210-223 ◽  
Author(s):  
Taryn-Ann Standing ◽  
Erika du Plessis ◽  
Stacey Duvenage ◽  
Lise Korsten
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Pathogenic Bacteria ◽  
Escherichia Coli O157 ◽  
Human Pathogens ◽  
Serovar Typhimurium ◽  
Staphylococcus Hominis ◽  
Hydroponically Grown

The internalisation potential of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium in lettuce was evaluated using seedlings grown in vermiculite in seedling trays as well as hydroponically grown lettuce. Sterile distilled water was spiked with one of the four human pathogenic bacteria (105 CFU/mL) and used to irrigate the plants. The potential for pathogen internalisation was investigated over time using light microscopy, transmission electron microscopy and viable plate counts. Additionally, the identities of the pathogens isolated from internal lettuce plant tissues were confirmed using polymerase chain reaction with pathogen-specific oligonucleotides. Internalisation of each of the human pathogens was evident in both lettuce seedlings and hydroponically grown mature lettuce plants. To our knowledge, this is the first report of S. aureus internalisation in lettuce plants. In addition, the levels of background microflora in the lettuce plants were determined by plate counting and the isolates identified using matrix-assisted laser ionisation–time of flight (MALDI–TOF). Background microflora assessments confirmed the absence of the four pathogens evaluated in this study. A low titre of previously described endophytes and soil inhabitants, i.e., Enterobacter cloacae, Enterococcus faecalis, Lysinibacillus fusiformis, Rhodococcus rhodochrous, Staphylococcus epidermidis and Staphylococcus hominis were identified.

scholarly journals UJI KEMAMPUAN Lactobacillus casei SEBAGAI AGENSIA PROBIOTIK

2014 ◽  
Vol 1 (1) ◽  
pp. 9 ◽  
Author(s):  
Rofiq Sunaryanto ◽  
Efrida Martius ◽  
Bambang Marwoto
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecalis ◽  
Lactobacillus Casei ◽  
Acid Media ◽  
Genus Lactobacillus

Growth Ability of Jatropha Curcas L. Explants on the In Vitro Media Containing IBA and BAProbiotic product is one of the applications of biotechnology that utilize lactic acid bacteria, especially lactobacilli. Some important requirements for microbes that can be used as probiotic include resistance to low pH, ability to grow on bile salts and colonize, and having antimicrobial activity. Each species of the genus Lactobacillus has different characteristics. These characteristics are strongly influenced by the environment in which the bacteria live. This study was carried out in order to characterize Lactobacillus casei which was isolated from dadih. The result of the experiment showed that the isolated L. casei was able to grow on the bile salt at the concentration of 15%, resistant to acid media until pH 2, had antimicrobial activity (significantly inhibited the growth of Escherichia coli, Staphylococcus aureus, and Enterococcus faecalis). The local L. casei isolate has a potential application for use as probiotic microbe.Keywords: Lactobacillus casei, probiotic, lactic acid bacteria, characterization,dadih ABSTRAKProduk probiotik merupakan salah satu aplikasi bioteknologi yang memanfaatkan bakteri asam laktat terutama jenis Lactobacillus. Beberapa syarat utama mikroba yang dapat difungsikan sebagai mikroba probiotik antara lain tahan terhadap pH rendah, mampu tumbuh pada garam empedu, mampu berkoloni, memiliki aktivitas antimikroba. Masing-masing spesies dari Genus Lactobacillus memiliki karakteristik yang berbeda-beda. Karakteristik ini sangat dipengaruhi oleh lingkungan dimana bakteri tersebut hidup. Pada penelitian ini telah dilakukan karakterisasi Lactobacillus casei yang merupakan hasil isolasi dari susu kerbau fermentasi. Dari hasil percobaan menunjukkan bahwa L.casei hasil isolasi mampu hidup sampai dengan konsentrasi garam empedu 15%, tahan terhadap media asam sampai dengan pH 2, memiliki aktivitas antimikroba (positif menghambat Escherichia coli, Staphylococcus aureus, dan Enterococcus faecalis). L. casei yang merupakan isolat lokal memiliki karakteristik yang berpotensi untuk digunakan sebagai mikroba probiotik.Kata kunci: Lactobacillus casei, probiotik, bakteri asam laktat, karakterisasi, dadih

scholarly journals The Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product

2019 ◽  
Vol 20 (4) ◽  
pp. 1063-1068 ◽  
Author(s):  
RISKY NURHIKMAYANI ◽  
BUDI SETIADI DARYONO ◽  
ENDAH RETNANINGRUM
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Antimicrobial Compound ◽  
Fermented Fish ◽  
South Sulawesi ◽  
Fish Product

Abstract. Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas 20: 1063-1068. Chao is traditional fermented fish made of anchovy (Stolephorus sp.), rice, salt, and fermented naturally on controlled environment. The product comes from Pangkep Regency, South Sulawesi. Chao has the potential for the source of high-grade lactic acid bacteria isolates, especially for antimicrobial compound. Antimicrobial compound produced by lactic acid bacteria is a biopreservative compound with many advantages. The purposes of this investigation were to isolate antimicrobial-producing lactic acid bacteria from chao and to identify their isolates based on the molecular properties. Lactic acid bacteria were isolated from chao using Man Ragosa Sharpe Agar (MRSA) medium added with 0.1 % CaCO3, followed by the ability test to produce antimicrobial compound against Staphylococcus aureus FNCC 0047 as an indicator. The spectrum of crude antimicrobial as cell-free supernatant (CFS) was determined by antagonism against S. aureus FNCC 0047 and Escherichia coli FNCC 0049 on agar well diffusion test. Selected isolates of antimicrobial-producing lactic acid bacteria molecularly identified from 16S rRNA marker using primer 27F and 1492R. We obtained four isolates of lactic acid bacteria that showed the antimicrobial activity. This crude antimicrobial compound could inhibit both gram-positive Staphylococcus aureus FNCC0047 and gram-negative bacteria Escherichia coli FNCC0049. The highest crude antimicrobial activity of isolates was observed on IB1C strain. The results of molecular characterization suggested that the IB1C and IB3B strain were identified as Lactobacillus plantarum, whereas IB3E and IB3F were identified as Pediococcus pentosaceus.

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