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Endang S. Rahayu
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity Endang S. Rahayu; Titiek F. Djaafar; Djoko Wibowo; Slamet Sudarmadji
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.51

Abstract

Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (fermented steamed cassava tubers), tempe (fermented soybean), tempoyak (fermented pulp of durian fruit), andmoromi. All strains found and identified belong to facultative hetero¬fermentative group lactobacilli. They produced DL-lactic acid, and contained meso-diaminopimelic acid in their peptidoglycan, and were identified as Lactobacillus plantarum and L pentosus complex. These strains were further determined for their antimicrobial activity against Staphylococcus aureus using disc assay and turbidimetric assay. Two among them, Lactobacillus TGR-2 (from growol) and Lactobacillus TMO-4 (from moromi) were able to increase the lag phase, and to suppress the final population of the S. aureus growth after 12 h incubation.
Antimicrobial Substance Produced by Lactobacillus sp. TGR-2 Isolated From Growol Titiek F. Djaafaru; Endang S. Rahayu; Djoko Wibowo; Slamet Sudarmadji
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.47

Abstract

Lactic acid bacteria strain TGR-2 was isolated from growol (fermented raw cassava) and then identified as Lactobacillus sp. TGR-2. According to results of the turbidimetric assay, the neutralized supernatant of Lac¬tobacillus sp. TGR-2 were able to inhibit the growth of spoilage and pathogenic bacteria, i.e., Staphylococcus aureus FNCC 0047, Salmonella iyphimurium FNCC 0050, Escherichia coli FNCC 0091, Bacillus cereus FNCC 0057, and Morganella morganii FNCC 0122. The antimicrobial activity of neutralized supernatant of Lactobacillus sp. TGR-2 was stable at room tempera¬ture for 60 min, pH 3-8; heating 98 °C for 30 min, pH 3-8; 121 °C for 15 min, pH 3-8; storage at 4 °C for 21 days, p1-1 6.5. The third fraction obtained from purified of supernatant of Lactobacillus sp. TGR-2 by gel filtra¬tion which possessed the molecular weight 14,000 Dalton has a bactericidal effect on the growth of S. aureus.
Mutation Technique for Increasing the Production of Antibacteria Lactobacillus plantarum TGR-2 Sebastian Margino; Sri Winarti; Retno Indrati; Endang S. Rahayu
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.71

Abstract

Production of antibacteria of Lactobacillus plantarum TGR-2 was carried out by mutation technique using UV radiation and chemical mutagenic agent (acrydine orange (AO), ethyl methane sulfonate (EMS), and N-methyl-N-nitro sulfonate nitrosoguanidine (NTG). As a marker was applied chloramphenicol for 10 ppm. Total 214 mutants were obtained from all of the treatments and then screened based on their activities against Staphylococcus aureus FNCC 0047 as bacterial indicator, using agar diffusion and turbidimetric assay techniques. Results showed that 24 mutants could produce higher amount of antibacteria and two of them, NTG and acrydine orange treatments, had higher stability than others. Characterization of two mutants, determination of biochemistry traits and optimization of antibacterial (bacteriocin) production were done. The product showed that UV-15, EMS-10, AO-6 and NTG-21 mutants could produce antibacterial substance 3,90, 4.40, 3.40 and 4.17 AU/ml for 16, 12, 12, and 16 hours incubation, respectively, compared to Lactobacillus plantarum TGR-2 which produced 1.07 UA/ ml for 24 hours incubation.
Co-Authors Djoko Wibowo Retno Indrati Sebastian Margino Slamet Sudarmadji Sri Winarti Titiek F. Djaafar Titiek F. Djaafaru