Application of Purified Bacteriocin from Lactobacillus plantarum IIA-1A5 as a Bio-preservative of Beef Sausage
DOI:
https://doi.org/10.3923/pjn.2017.444.450Keywords:
Bacteriocin, beef sausage, bio-preservatives, lactobacillus plantarum IIA-1A5, meatAbstract
Background: Beef sausage is a meat product that is potentially susceptible to microbial growth. Most chemical preservatives in current use may cause unhealthy effects in humans if consumed in large doses; therefore, the use of bio-preservatives, such as bacteriocin from Lactobacillus plantarum IIA-1A5 is needed. Objective: This study aimed to assess the characteristics of bacteriocins produced by Lactobacillus plantarum and their effects on sausage quality. Methodology: In this experimental study an attempt was made to investigate the microbiological, physicochemical and sensory characteristics of beef sausages supplemented with various preservatives (control, 0.3% nitrate and 0.3% bacteriocin) for various periods (0, 3, 6 and 9 days) in a cold temperature (4-6°C). Parameters measured included: Acidity, water binding activity, water activity and total acid number. Results: The results showed that the presence of bacteriocin in the sausages inhibited the growth of pathogenic Staphylococcus aureus and Escherichia coli bacteria until day 6, which was better than the inhibition observed in the presence of nitrite. Conclusion: The study concluded that bacteriocin from Lactobacillus plantarum IIA-1A5 could replace nitrite as a preservative for 6 days of storage.
References
Aberle, E.D., J.C. Forrest, H.B. Hendrick, M.D. Judge and R.A. Merkel, 2000. Principles of Meat Science. W.H. Freeman and Co., San Fransisco.
Kramlich, W.E., 1971. Sausage Products. In: The Science of Meat and Meat Products, Price, J.F. and B.S. Schweigert (Eds.). W.H. Freeman and Co., San Fransisco.
Delgado-Pando, G., S. Cofrades, C. Ruiz-Capillas, M.T. Solas, M. Triki and F. Jimenez-Colmenero, 2011. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Sci., 89: 65-71.
Cotter, P.D., C. Hill and R.P. Ross, 2005. Bacteriocins: Developing innate immunity for food. Nat. Rev. Microbiol., 3: 777-788.
Hata, T., R. Tanaka and S. Ohmomo, 2010. Isolation and characterization of plantaricin ASM1: A new bacteriocin produced by Lactobacillus plantarum A-1. Int. J. Food Microbiol., 137: 94-99.
Arief, I.I., B.S.L. Jenie, T. Suryati, G. Ayuningtyas and A. Fuziawan, 2012. Antimicrobial activity of bacteriocin from indigenous Lactobacillus plantarum 2c12 and its application on beef meatball as biopreservative. J. Indonesian Trop. Anim. Agric., 37: 90-96.
Arief, I.I., Z. Wulandari, E.L. Aditia and M. Baihaqi, 2014. Physicochemical and microbiological properties of fermented lamb sausages using probiotic Lactobacillus plantarum IIA-2C12 as starter culture. Proc. Environ. Sci., 20: 352-356.
Fardiaz, S., 1992. Food Microbiology I. Gramedia Pustaka Utama, Jakarta, Indonesia.
Horwitz, W. and G.W. Latimer, 2005. Official Methods of Analysis of AOAC International. 18th Edn., AOAC International, Gaithersburg, Maryland, ISBN-13: 978-0935584752.
Setyaningsih, D., A. Apriyantono and M.P. Sari, 2010. Sensory Analysis for Food and Agro. IPB Press, Bogor.
AOAC., 2006. Bacteriological Analytical Manual. Division of Microbiology. U.S. Food and Drug Administration. AOAC International, Gaithersburg.
Arief, I.I., D.N. Afiyah, Z. Wulandari and C. Budiman, 2016. Physicochemical properties, fatty acid profiles and sensory characteristics of fermented beef sausage by probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4. J. Food Sci., 81: M2761-M2769.
Andarwulan, N., F. Kusnandar and D. Herawati, 2011. Analisis Pangan. Dian Rakyat, Jakarta.
Masuda, Y., T. Zendo and K. Sonomoto, 2012. New type non-lantibiotic bacteriocins: Circular and leaderless bacteriocins. Beneficial Microbes, 3: 3-12.
Savadogo, A., C.A.T. Ouattara, I.H.N. Bassole and S.A. Traore, 2006. Bacteriocins and lactic acid bacteria-a minireview. Afr. J. Biotechnol., 5: 678-683.
Badan Standarisasi Nasional, 1995. Indonesian national standard 01-3820-1995. Meat Sausage, Jakarta.
Nurul, H., T.L.J. Alistair, H.W. Lim and I. Noryati, 2010. Quality characteristics of Malaysian commercial beef frankfurters. Int. Food Res. J., 17: 469-476.
Honikel, K.O., 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci., 78: 68-76.
Arief, I.I., T. Suryati, D.N. Afiyah and D.P. Wardhani, 2014. Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye. Int. Food Res. J., 21: 2033-2042.
Arief, I.I., B.S.L. Jenie, M. Astawan, K. Fujiyama and A.B. Witarto, 2015. Identification and probiotic characteristics of lactic acid bacteria isolated from Indonesian local beef. Asian J. Anim. Sci., 9: 25-36.
Soeparno, 2005. Meat Science and Technology. 4th Edn., Gadjah Mada University Press, Yogyakarta, Indonesia.
Estiasih, T. and K.G.S. Ahmadi, 2011. Food Processing Technology. Bumi Aksara, Jakarta.
Van Reenen, C.A., W.H. Van Zyl and L.M.T. Dicks, 2006. Expression of the immunity protein of plantaricin 423, produced by Lactobacillus plantarum 423 and analysis of the plasmid encoding the bacteriocin. Applied Environ. Microbiol., 72: 7644-7651.
Arief, I.I., C. Budiman, B.S.L. Jenie, E. Andreas and A. Yuneni, 2015. Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 displays bactericidal activity against Staphylococcus aureus. Beneficial Microbes, 6: 603-613.
Kia, K.W., I.I. Arief, C. Sumantri and C. Budiman, 2016. Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 retards pathogenic bacteria in beef meatball stored at room temperature. Am. J. Food Technol., 11: 37-43.
Lawrie, R.A., 2003. Meat Science. 3rd Edn., Pergamon Press, Oxford.
Downloads
Published
Issue
Section
License
Copyright (c) 2017 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
