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All Journal El-Hayah : Jurnal Biologi
Liliek Hariani
Jurusan Biologi, Fakultas Sains dan Teknologi Universitas Islam Negeri (UIN) Maulana Malik Ibrahim Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Medicine & Pharmacology

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PRODUKSI BAKTERIOSIN OLEH Lactobacillus plantarum DJ3 DAN APLIKASINYA SEBAGAI PENGAWET DAGING Hariani, Liliek
El-Hayah : Jurnal Biologi Vol 4, No 1 (2013): EL-HAYAH (VOL 4, NO 1, September 2013)
Publisher : Department of Biology Science and Technology Faculty UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v4i1.2617

Abstract

Lactic acid bacteria (LAB) are able to inhibit other bacteria by producing protein, named as bacteriocin. Bacteriocin which  produced by LAB is useful to inhibit pathogenic bacteria that harmful to human health or even makes food spoil. Bacteriocin is effective as antibacterial agent against pathogenic bacteria. Crude Extract of bacteriocin that produced by Lactobacillus plantarum DJ3 is able to inhibits the growth of E. Coli (4 mm) and S. aureus (5.33 mm). Application of bacteriocin in beef show that it able to inhibita the growth of bacteria. The amount of bacteria in beef that stored in 8 hours with bacteriocin addition are 1,3 X 108 CFU/g, and 3.7 X  108 CFU/g without bacteriocin addition. While the amount of bacteria in beef that stored in 12 hours with bacteriocin addition are 2.0 x 109 CFU/g and 1.5 x 1011 without bacteriocin addition
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