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All Journal Metamorfosa: Journal of Biological Science Open Access DRIVERset Jurnal Biologi Udayana
I Dewa Agung Panji Dwipayana
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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The Antagonistic Potential of Kimchi-Associated LAB Against Histamine-Producing Pathogens in Seafood Putu Satrio Jhanardana Dewantara; Ni Putu Bintang Diah Lastini; Made Okta Hapsari Putri Diarsa; Pande Gede Putra Satwika; Dwi Ariani Yuliastuti; I Dewa Agung Panji Dwipayana; Yan Ramona
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 Putu Satrio Jhanardana Dewantara; Ni Putu Bintang Diah Lastini; Made Okta Hapsari Putri Diarsa; Pande Gede Putra Satwika; Dwi Ariani Yuliastuti; I Dewa Agung Panji Dwipayana; Yan Ramona
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.
Water-soluble nanomaterials self-assembly for improving the stability of natural food preservatives: A Review I Dewa Agung Panji Dwipayana
Jurnal Biologi Udayana Vol. 29 No. 2 (2025): JURNAL BIOLOGI UDAYANA
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBIOUNUD.2025.v29.i02.p07

Abstract

Food spoilage is still a global problem, contributing to foodborne illness, economic losses, and environmental burdens associated with food waste. Conventional chemical preservatives, while effective, face increasing regulatory restrictions and consumer concern regarding potential health risks, driving demand for safer and more natural alternatives. Natural preservatives such as essential oils, phenolic compounds, and antimicrobial peptides offer broad-spectrum antimicrobial and antioxidant activities but are limited by poor water solubility, volatility, degradation during processing, and inconsistent efficacy in complex food matrices. This narrative review examines recent advances in water-soluble self-assembled nanomaterials as stabilization and delivery systems for natural food preservatives. Emphasis is placed on supramolecular self-assembly principles, key non-covalent interactions in aqueous environments, common nanostructures including cyclodextrin inclusion complexes, polymer micelles, nanoemulsions, hydrogels, and vesicles, as well as assembly and characterization methods relevant to food applications. The review further discusses major food spoilage mechanisms and bacterial pathogens, highlighting synergistic effects achieved by combining nanomaterials with natural preservatives to enhance antimicrobial efficacy, prolong shelf life, and reduce sensory impacts. While these systems demonstrate significant promise for clean-label food preservation, challenges related to scalability, cost, sensory optimization, safety, migration, and regulatory acceptance remain. Addressing these issues through green synthesis, mechanistic studies, and robust safety assessments will be essential to support the responsible translation of self-assembled nanomaterials into practical and sustainable food preservation strategies.
Co-Authors Dwi Ariani Yuliastuti Made Okta Hapsari Putri Diarsa Ni Putu Bintang Diah Lastini Pande Gede Putra Satwika Putu Satrio Jhanardana Dewantara Yan Ramona