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All Journal Bionatura Teknotan: Jurnal Industri Teknologi Pertanian
Yurliasni -
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Other

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Journal : Bionatura

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CHARACTERISTICS OF BACTERIOCIN PRODUCING LACTOCOCCUS SPECIES ISOLATED FROM PROCESSED MEAT Yurliasni -
Bionatura Vol 11, No 2 (2009): Bionatura Juli 2009
Publisher : Direktorat Sumber Daya Akademik dan Perpustakaan

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Abstract

The bacteriocin producing Lactococcus species, isolated from processed meat (smoked beef) by serial dilution and poured plate inoculation were biochemically similar to Latococcus lactis subsp. lactis strain. The bacteriocin (s) produced by the three isolates have MW similar to nisin. They also have wider antibacterial range against Gram-positive pathogenic and spoilage bacteria similar to nisin. Plasmid profile showed UW1 and UW2 are similar but different from UW3 and all three isolates are different from the seven known nisin producing strain of L. lactis subsp. lactis. (DL, 150, 7690, Tis Sik, ATCC11454, 354/07, and 148). Furthermore, amino acid sequence analysis is needed to identify whether unknown bacteriocin is nisin or not. Keywords: Bacteriocin, isolates
KAJIAN PENAMBAHAN KHAMIR Kluyveromyces lactis, Candida curiosa DAN Brettanomyces custersii ASAL DADIH TERHADAP KONSENTRASI ASAM-ASAM AMINO, LEMAK, ORGANIK DAN KARBOHIDRAT SUSU KERBAU FERMENTASI (DADIH). Yurliasni -; Zakaria, Y. -
Bionatura Vol 15, No 1 (2013): Bionatura Maret 2013
Publisher : Direktorat Sumber Daya Akademik dan Perpustakaan

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Abstract

Penelitian ini bertujuan untuk melihat pengaruhpenambahan khamir pada komposisi susu kerbauselama fermentasi untuk menghasilkan dadih. Khamiryang digunakan adalah Candida curiosa, Brettanomycescustersii, dan Kluyveromyces lactis asal dadih. Penelitiantelah dilaksanakan di Laboratorium Sekolah IlmuTeknologi Hayati ITB dan Laboratorium TeknologiHasil Ternak, Fakultas Pertanian, Universitas Syiah Kuala.Hasil penelitian menunjukkan bahwa penambahan selkamir dalam pembuatan dadih nyata berpengaruhterhadapi komposisi susu kerbau fermentasi (dadih)seperti asam-asam amino, lemak, orgaik dan karbohidrat,masing-masing Kluyveromyces lactis, (9,17%,4,88%, 1,01 ppm dan 85%); Brettanomyces custersii(6%, 8,41%, 0,45 ppm dan 73%) dan Candida curiosa(1,5%, 3,82%, 0,48 ppm dan 46%). Kluyveromyceslactis menggunakan asam amino, asam organik, dankarbohidrat lebih tinggi dibandingkan yang lain, yaitumasing-masing 9,15%, 1,01 ppm, 85% sedangkan penggunaanasam lemak lebih rendah dari Brett custersiiyaitu 4,88% dibanding 8,41%.
Co-Authors Zakaria, Y. -