Characteristics of antibacterial activity stability of crude bacteriocin Pediococcus acidilactici BK01

• Published in: IOP conference series. Earth and environmental science Vol. 782; no. 3; pp. 32074 - 32080
• Main Authors: Melia, S, Juliyarsi, I, Kurnia, Y F, Pratama, Y E, Pratama, D R
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.06.2021
• Subjects: Antibacterial activity; Bacteria; Bacteriocins; E coli; Food processing; Food production; High temperature; Lactic acid; Lactic acid bacteria; Pediococcus acidilactici; Preservatives; Processed foods; Proteolysis; Proteolytic enzymes; Stability
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/782/3/032074

Abstract One of the lactic acid bacteria that has the potential to produce crude bacteriocin is Pediococcus acidilactici BK01, which is the result of lactic acid bacteria isolated from Bekasam. Crude Bacteriocin Pediococcus acidilactici BK01 has a high-temperature resistance of 121°C, which is indicated by the antibacterial activity of E. coli O15: H7 and S.aureus ATCC25923 and has extensive pH stability against Escherechia coli O15: H7 and is sensitive to proteolytic enzymes. Crude Bacteriocin Pediococcus acidilactici BK01 still shows antibacterial activity during 30 days of storage at room, refrigerator, and freezer temperatures. So Crude Bacteriocin Pediococcus acidilactici BK01 can be recommended as a bio-preservative in processed food products involving the heating process.