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All Journal Jurnal Biosense Metamorfosa: Journal of Biological Science Open Access DRIVERset
Dwipayana, I Dewa Agung Panji
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health

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The Antagonistic Potential of Kimchi-Associated LAB Against Histamine-Producing Pathogens in Seafood Dewantara, Putu Satrio Jhanardana; Lastini, Ni Putu Bintang Diah; Diarsa, Made Okta Hapsari Putri; Satwika, Pande Gede Putra; Yuliastuti, Dwi Ariani; Dwipayana, I Dewa Agung Panji; Ramona, Yan
Metamorfosa: Journal of Biological Sciences Vol. 12 No. 1 (2025)
Publisher : Program Magister Ilmu Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2025.v12.i01.p3

Abstract

Lactic acid bacteria (LAB) play a crucial role in food fermentation, for example in kimchi, a traditional Korean dish. These bacteria don’t only function in food preservation and probiotics, but also exhibit antimicrobial activity through the production of compounds like bacteriocins. This study introduces a novel approach in using LAB from kimchi for inhibiting the growth of Morganella morganii, a major histamine-producing pathogen in fish products. Histamine accumulation poses severe food safety risks, necessitating an innovative natural solutions. LAB isolates from both solid and liquid fractions of kimchi were screened on selective media and characterized biochemically for traits such as fermentation type and acid production. Antimicrobial efficacy, assessed via the Kirby-Bauer disk diffusion method, revealed inhibition zones averaging 6.98 ± 0.04 mm for liquid and 6.40 ± 1.34 mm for solid fractions. Despite their lower efficacy compared to chloramphenicol (30.80 ± 1.92 mm), the eco-friendly nature of LAB highlights their unique potential as a sustainable alternative for histamine control. This study is among the first to explore kimchi-derived LAB as antagonists against M. morganii, providing a novel perspective for developing green technologies in food safety and quality management.
The Antagonistic Potential of Kimchi-Associated LAB Against Histamine-Producing Pathogens in Seafood Dewantara, Putu Satrio Jhanardana; Lastini, Ni Putu Bintang Diah; Diarsa, Made Okta Hapsari Putri; Satwika, Pande Gede Putra; Yuliastuti, Dwi Ariani; Dwipayana, I Dewa Agung Panji; Ramona, Yan
Metamorfosa: Journal of Biological Sciences Vol. 12 No. 1 (2025)
Publisher : Program Magister Ilmu Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2025.v12.i01.p3

Abstract

Lactic acid bacteria (LAB) play a crucial role in food fermentation, for example in kimchi, a traditional Korean dish. These bacteria don’t only function in food preservation and probiotics, but also exhibit antimicrobial activity through the production of compounds like bacteriocins. This study introduces a novel approach in using LAB from kimchi for inhibiting the growth of Morganella morganii, a major histamine-producing pathogen in fish products. Histamine accumulation poses severe food safety risks, necessitating an innovative natural solutions. LAB isolates from both solid and liquid fractions of kimchi were screened on selective media and characterized biochemically for traits such as fermentation type and acid production. Antimicrobial efficacy, assessed via the Kirby-Bauer disk diffusion method, revealed inhibition zones averaging 6.98 ± 0.04 mm for liquid and 6.40 ± 1.34 mm for solid fractions. Despite their lower efficacy compared to chloramphenicol (30.80 ± 1.92 mm), the eco-friendly nature of LAB highlights their unique potential as a sustainable alternative for histamine control. This study is among the first to explore kimchi-derived LAB as antagonists against M. morganii, providing a novel perspective for developing green technologies in food safety and quality management.
ANALISA DOCKING SENYAWA MINYAK ATSIRI LENGKUAS (Alpinia galanga) TERHADAP BETA-LAKTAMASE MENUNJUKKAN POTENSI PENGIKATAN RENDAH Dwipayana, I Dewa Agung Panji
JURNAL BIOSENSE Vol 9 No 1 (2026): Edisi Januari 2026
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v9i1.7063

Abstract

Resistensi antimikroba terhadap antibiotik β-laktam, khususnya yang dimediasi oleh enzim β-laktamase, menjadi tantangan serius dalam pengobatan infeksi bakteri. Lengkuas (Alpinia galanga) dikenal memiliki aktivitas antimikroba, namun potensi senyawa minyak atsirinya sebagai inhibitor β-laktamase belum banyak dievaluasi secara spesifik. Penelitian ini bertujuan untuk menilai potensi pengikatan senyawa minyak atsiri A. galanga terhadap enzim β-laktamase Staphylococcus aureus menggunakan pendekatan in silico. Struktur protein β-laktamase (PDB ID: 1GHP) dan beberapa senyawa utama minyak atsiri lengkuas dianalisis menggunakan metode molecular docking dengan AutoDock 4.2. Amoksisilin digunakan sebagai ligan pembanding. Hasil docking menunjukkan bahwa amoksisilin memiliki afinitas pengikatan tertinggi dengan energi ikat −6,60 kcal/mol, sedangkan seluruh senyawa minyak atsiri A. galanga menunjukkan energi ikat yang lebih lemah (−4,13 hingga −5,58 kcal/mol). Analisis interaksi molekuler memperlihatkan bahwa senyawa minyak atsiri membentuk interaksi hidrofobik dan ikatan hidrogen terbatas, yang secara umum kurang optimal untuk inhibisi enzimatik yang kuat. Temuan ini mengindikasikan bahwa senyawa minyak atsiri lengkuas memiliki potensi yang terbatas sebagai inhibitor β-laktamase, sehingga tidak dapat digunakan untuk mengatasi resistensi antibiotik akibat adnaya beta-laktamase.
Co-Authors Dewantara, Putu Satrio Jhanardana Diarsa, Made Okta Hapsari Putri Lastini, Ni Putu Bintang Diah Satwika, Pande Gede Putra Yan Ramona Yuliastuti, Dwi Ariani