Open AccessIsolation and Identification of Lactic Acid Bacteria Producing Biopreservative Bacteriosin from Smoked Fish
Author(s) -
Tita Rialita,
Een Sukarminah,
Try Yuliana,
Debby Moody Sumanti,
Intan Kurnianingrium,
Fanny Nur Octaviani,
Marcellia Bella Santoso,
Heditia Febby Susanto
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/347/1/012031
Subject(s) - biopreservation , bacteriocin , food science , lactic acid , antimicrobial , bacteria , biology , fish <actinopterygii> , fish products , isolation (microbiology) , microbiology and biotechnology , fishery , genetics
Bacteriocin was a product of bacterial metabolites that have antimicrobial properties, so that it had the potential to be developed into biopreservation material in the preservation of food products. Bacteriocin was produced by lactic acid bacteria (LAB), one of the sources of which was from smoked fish products. Some regions in Indonesia produce various types of smoked fish from various types of fish, which were thought to contain bacteriocin-producing lactic acid bacteria. This study aims to isolate and identify BAL from several types of smoked fish, and to determine the antimicrobial activity of LAB isolate as candidate biopreservative to food product relative to fish product. The research method used was explorative which was analysed descriptively. The results showed that several LAB isolates from various types of smoked fish could potentially produce bacteriocin which can inhibit pathogen bacteria with a broad inhibitory spectrum.