Research Article | OPEN ACCESS
Application of Antimicrobial Agents Produced by Lactobacillus plantarum IIA-1A5 as Natural Preservative on Beef during Room Temperature Storage
1Dewi Elfrida Sihombing, 1Irma Isnafia Arief and 2Sri Budiarti
1Department of Animal Production and Technology, Faculty of Animal Science
2Department of Biology, Faculty of Mathematics and Natural Sciences,
Bogor Agricultural University, Indonesia
Advance Journal of Food Science and Technology 2015 4:251-255
Received: October ‎07, 2014 | Accepted: November ‎3, ‎2014 | Published: May 20, 2015
Abstract
Lactobacillus plantarum IIA-1A5 is indigenous lactic acid bacteria isolated from Indonesian beef. Lactobacillus plantarum IIA-1A5 was reported could produce bacteriocin, called plantaricin IIA-1A5. The aims of this research was to analyze application of plantaricin IIA-1A5 as a natural preservative on beef. Based on antagonistic test, plantaricin IIA-1A5 had good moderate antimicrobial activity against pathogenic bacteria isolated from human’s feces that cause diarrhea such as Salmonella 38, Enteropathogenic Escherichia coli K11 and Shigella A33. Application of plantaricin IIA-1A5 was effective as a natural preservative on beef stored at room temperature by inhibiting the growth of Escherichia coli and Staphylococcus aureus. Plantaricin IIA-1A5 could kill all of the Escherichia coli after 5 h storage. Plantaricin IIA-1A5 could reduce the population of Staphylococcus aureus in beef during room temperature storage. Interestingly, plantaricin produced by Lactobacillus plantarum IIA-1A5 was effective against gram negative and positive bacteria. According to physichochemichal and microbiology quality, plantaricin IIA-1A5 was recommended as biopreservative agents for beef.
Keywords:
Bacteriocin, beef, Lactobacillus plantarum, natural preservative,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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