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Optimization of pH to Bacteriocin Production by Lactic Acid Bacteria Growol Isolate Against Salmonella typhi
Corresponding Author(s) : Lilis Suryani
Proceedings Universitas Muhammadiyah Yogyakarta Undergraduate Conference,
Vol. 3 No. 2 (2023): Crafting Innovation for Global Benefit
Abstract
Introduction – Growol is a traditional food from Yogyakarta which made from fermentation by Lactid Acid Bacteria (LAB) of cassava. LAB growol isolate as probiotics have ability to produce bacteriocins. Bacteriocins are useful for eradicating gram-positive and negative pathogenic bacteria. Bacteriocin activity is influenced by many factors, including pH, temperature, incubation time, and others, but the research about optimization of pH to produce bacteriocins that have maximum activity against S. typhi bacteria has been very limited. Purpose – This study aims to determine the ability of the bacteriocins produced by LAB growol isolate to inhibit the growth of S. typhi bacteria and to optimize the pH of the culture to increase its activity.
Methodology/Approach – This research used a quasi-experimental method using post control group design. There were 5 samples of S. typhi bacteria which were divided into 5 groups. Group 1 was used as normal control without pH treatment. Groups 2, 3, 4, 5 were treatment with pH 2; 4; 6; 8. Each pH treatment was carried out with 4 repetitions. After the treatment, diameter of the inhibition zone of the disc was measured. The data obtained processed were using anova as a statistical analysis to see the difference in the sample mean. Findings – This study showed the results that optimizing of pH bacteriocin was optimum at inhibiting the growth of S. typhi bacteria is 2 with average diameter of inhibition zone is 11.10 mm. Originality/ Value/ Implication – The results of this study prove that pH has ability to affects bacteriocin activity produced by LAB growol isolate against S. typhi. LAB growol isolate has potential to produce bacteriocins to kill S. typhi.
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- Abdel-Rahman, M. A., Tashiro, Y., & Sonomoto, K. (2013). Recent advances in lactic acid production by microbial fermentation processes. Biotechnology Advances, 31(6), 877–902. https://doi.org/10.1016/j.biotechadv.2013.04.002
- Aghababaie, M., Khanahmadi, M., & Beheshti, M. (2015). Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH-controlled batch fermentation. Journal of Food Engineering, 166, 72–79. https://doi.org/10.1016/j.jfoodeng.2015.05.013
- Agustine, L., Okfrianti, Y., & Jum, J. (2018). Identifikasi Total Bakteri Asam Laktat (BAL) pada Yoghurt dengan Variasi Sukrosa dan Susu Skim. Jurnal Dunia Gizi, 1(2), 79. https://doi.org/10.33085/jdg.v1i2.2972
- Andarilla, W., Sari, R., Apridamayanti, P., Program, S., Farmasi, F., Kedokteran, U., Tanjungpura, J., Hadari, H., & Pontianak, N. (2018). Optimasi Aktivitas Bakteriosin Yang Dihasilkan Oleh Lactobacillus Casei dari Sotong Kering. In Jurnal Pendidikan Informatika dan Sains (Vol. 7, Issue 2).
- Balouiri, M., Sadiki, M., & Ibnsouda, S. K. (2016). Methods for in vitro evaluating antimicrobial activity: A review. Journal of Pharmaceutical Analysis, 6(2), 71–79. https://doi.org/10.1016/j.jpha.2015.11.005
- Beltrán-Barrientos, L. M., Hernández-Mendoza, A., Torres-Llanez, M. J., González-Córdova, A. F., & Vallejo-Córdoba, B. (2016). Invited review: Fermented milk as antihypertensive functional food. Journal of Dairy Science, 99(6), 4099–4110. https://doi.org/10.3168/jds.2015-10054
- Bhunia, A.K. (2007). Foodborne Microbial Pathogens: Mechanisms and Pathogenesis. Foodborne Microbial Pathogens.
- Chartier, M., Gibernau, M., & Renner, S. S. (2014). The Evolution of Pollinator-Plant Interaction Types in The Araceae. Evolution, 68(5), 1533–1543. https://doi.org/10.1111/evo.12318
- Dwi, W., & Putri, R. (2012). Isolation and Characterization of Amylolytic Lactic Acid Bacteria during Growol Fermentation, an Indonesian Traditional Food. https://www.researchgate.net/publication/277878343
- Elyass, M. E., Shigidi, M. T., Attitalla, I. H., & Mahdi, A. A. (2017). Characterization and Optimization of Bacteriocin from <i>Lactobacillus plantarum</i> Isolated from Fermented Beef (Shermout). Open Journal of Applied Sciences, 07(03), 83–97. https://doi.org/10.4236/ojapps.2017.73008
- Eni, A., Lestari, L. A., & Juffrie, M. (2010). Frekuensi konsumsi growol berhubungan dengan angka kejadian diare di Puskesmas Galur II Kecamatan Galur Kabupaten Kulonprogo Provinsi DIY.
- Hawashi, M., Aparamarta, H., Widjaja, T., & Gunawan, S. (2019). Optimization of Solid-State Fermentation Conditions for Cyanide Content Reduction in Cassava Leaves using Response Surface Methodology. International Journal of Technology, 10(3), 624. https://doi.org/10.14716/ijtech.v10i3.2923
- Jagadesswari S, & Vidya P. (2010). Isolation and Characterization of Bacteriocin Producing Lactobacillus sp. From Traditional Fermented Food. Electronic Journal of Environmental Agricultural and Food Chemistry, 9(3), 575–581.
- Kasper, S. S., Fretz, R., Kornschober, C., Allerberger, F., & Schmid, D. (2009). Imported Salmonella Enteritidis cases: a multiphage outbreak among Austrian vacationers in Turkey, 2008. Wiener Klinische Wochenschrift, 121(3–4), 144–148. https://doi.org/10.1007/s00508-008-1136-9
- Kaur, A., Kapil, A., Elangovan, R., Jha, S., & Kalyanasundaram, D. (2018). Highly sensitive detection of Salmonella typhi in clinical blood samples by magnetic nanoparticle-based enrichment and in-situ measurement of isothermal amplification of nucleic acids. Plos One, 13(3), e0194817. https://doi.org/10.1371/journal.pone.0194817
- Kormin, S., Rusul, G., Radu, S., & Ling, F. H. (2001). Bacteriocin-producing lactic Acid bacteria isolated from traditional fermented food. The Malaysian Journal of Medical Sciences: MJMS, 8(1), 63–68.
- Kurniawan FAM. (2012). Analisis ketahanan bakteriosin dari Lactobacillus plantarum 1a5, 1b1, 2b2, dan 2c12 pada pH asam dalam menghambat aktivitas bakteri patogen. Skripsi. Bogor: Institut Pertanian Bogor.
- Kusumawati N, Bettysri LJ, Siswa S, Ratihdewanti, Hariadi. 2008. Seleksi Bakteri Asam Laktat Indigenous sebagai Galur Probiotik dengan Kemampuan Menurunkan Kolesterol. Jurnal Mikrobiologi Indonesia. 2(1) :120-128.
- Lambuk, F., Mazlan, N., Thung, T. Y., New, C. Y., K.R., R., & R., S. (2022). A review of lactic acid bacteria isolated from marine animals: their species, isolation site and applications. Food Research, 6(1), 311–323. https://doi.org/10.26656/fr.2017.6(1).112
- Malini, M., Savitha, J., 2012. Detection of heat stable bacteriocin from Lactobacillus acidophilus NCIM5426 by liquid chromatography/mass spectrometry. Indian J. Sci. Technol. 5, 3.
- Messens, W. and De Vuyst, L. (2002) Inhibitory Substances Produced by Lactobacilli Isolated from Sourdoughs - A Review. International Journal of Food Microbiology, 72, 31-43.
- https://doi.org/10.1016/S0168-1605(01)00611-0
- Morales G, Sierra P, Mancilla, Parades A, Loyola LA, Gallardo O, Borquez J. (2003). Secondary Metabolites from Four Medicinal Plants from Northern Chile, Antimicrobial Activity, and Biotoxicity against Artemia salina. Journal Chile Chem. 48 (2).
- Negash, A. W., & Tsehai, B. A. (2020). Current Applications of Bacteriocin. International Journal of Microbiology, 2020, 1–7. https://doi.org/10.1155/2020/4374891
- Ohenhen, R., Isibor, J., Emonfonmwan, G., & Enabulele, S. (2015). Effects of PH and Storage Temperatures on Antibacterial Activity of Bacteriocin Produced by Lactic Acid Bacteria Isolated from OGI. British Microbiology Research Journal, 6(3), 1–9. https://doi.org/10.9734/BMRJ/2015/13471
- Okfrianti, Y., Pravita, A., & Kemenkes Bengkulu, P. (2018). Bakteri Asam Laktat Lactobacillus Plantarum C410LI dan Lactobacillus Rossiae LS6 yang Diisolasi dari Lemea Rejang terhadap Suhu, pH dan Garam Empedu Berpotensi sebagai Prebiotik Artikel history. Jurnal Ilmu Dan Teknologi Kesehatan, 6(1), 2338–9095.
- Parama Cita, Y. (2011). Bakteri Salmonella typhi Dan Demam Tifoid. Jurnal Kesehatan Masyarakat Andalas, 6(1), 42–46. https://doi.org/10.24893/jkma.v6i1.87
- Pasaribu, E., Nurhayati, T. & Nurilmala, M., 2018. Ekstraksi dan Karakterisasi Enzim Pepsin dari Lambung Ikan Tuna (Thunnus albacares). Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), pp.486–496.
- Prasetia, K. D., & Kesetyaningsih, T. W. (2014). Effectiveness of Growol to Prevent Diarrhea Infected by Enteropathogenic Escherichia coli. In International Journal of ChemTech Research CODEN (Vol. 7, Issue 6).
- Puspaningtyas, D. E., Sari, P. M., Kusuma, N. H., & Helsius SB, D. (2019). Analisis Potensi Prebiotik Growol: Kajian Berdasarkan Perubahan Karbohidrat Pangan. Gizi Indonesia, 42(2), 83. https://doi.org/10.36457/gizindo.v42i2.390
- Rahayu, E. S., Djaafar, T. F., Wibowo, D., & Sudarmadji, S. (1996). Lactic acid bacteria from indigenous fermented foods and their antimicrobial activity. In Indonesian Food and Nutrition Progress (Vol. 3, Issue 2).
- Sari, P. M., & Puspaningtyas, D. E. (2019). Skor aktivitas prebiotik growol (makanan fermentasi tradisional dari singkong) terhadap Lactobacillus sp. dan Escherichia coli. Ilmu Gizi Indonesia, 2(2), 101. https://doi.org/10.35842/ilgi.v2i2.89
- Teshome, B., Teklemariam, Z., Admassu Ayana, D., Marami, D., & Asaminew, N. (2019). Salmonella and Shigella among patients with diarrhea at public health facilities in Adama, Ethiopia: Prevalence, antimicrobial susceptibility pattern, and associated factors. SAGE Open Medicine, 7, 205031211984604. https://doi.org/10.1177/2050312119846041
References
Abdel-Rahman, M. A., Tashiro, Y., & Sonomoto, K. (2013). Recent advances in lactic acid production by microbial fermentation processes. Biotechnology Advances, 31(6), 877–902. https://doi.org/10.1016/j.biotechadv.2013.04.002
Aghababaie, M., Khanahmadi, M., & Beheshti, M. (2015). Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH-controlled batch fermentation. Journal of Food Engineering, 166, 72–79. https://doi.org/10.1016/j.jfoodeng.2015.05.013
Agustine, L., Okfrianti, Y., & Jum, J. (2018). Identifikasi Total Bakteri Asam Laktat (BAL) pada Yoghurt dengan Variasi Sukrosa dan Susu Skim. Jurnal Dunia Gizi, 1(2), 79. https://doi.org/10.33085/jdg.v1i2.2972
Andarilla, W., Sari, R., Apridamayanti, P., Program, S., Farmasi, F., Kedokteran, U., Tanjungpura, J., Hadari, H., & Pontianak, N. (2018). Optimasi Aktivitas Bakteriosin Yang Dihasilkan Oleh Lactobacillus Casei dari Sotong Kering. In Jurnal Pendidikan Informatika dan Sains (Vol. 7, Issue 2).
Balouiri, M., Sadiki, M., & Ibnsouda, S. K. (2016). Methods for in vitro evaluating antimicrobial activity: A review. Journal of Pharmaceutical Analysis, 6(2), 71–79. https://doi.org/10.1016/j.jpha.2015.11.005
Beltrán-Barrientos, L. M., Hernández-Mendoza, A., Torres-Llanez, M. J., González-Córdova, A. F., & Vallejo-Córdoba, B. (2016). Invited review: Fermented milk as antihypertensive functional food. Journal of Dairy Science, 99(6), 4099–4110. https://doi.org/10.3168/jds.2015-10054
Bhunia, A.K. (2007). Foodborne Microbial Pathogens: Mechanisms and Pathogenesis. Foodborne Microbial Pathogens.
Chartier, M., Gibernau, M., & Renner, S. S. (2014). The Evolution of Pollinator-Plant Interaction Types in The Araceae. Evolution, 68(5), 1533–1543. https://doi.org/10.1111/evo.12318
Dwi, W., & Putri, R. (2012). Isolation and Characterization of Amylolytic Lactic Acid Bacteria during Growol Fermentation, an Indonesian Traditional Food. https://www.researchgate.net/publication/277878343
Elyass, M. E., Shigidi, M. T., Attitalla, I. H., & Mahdi, A. A. (2017). Characterization and Optimization of Bacteriocin from <i>Lactobacillus plantarum</i> Isolated from Fermented Beef (Shermout). Open Journal of Applied Sciences, 07(03), 83–97. https://doi.org/10.4236/ojapps.2017.73008
Eni, A., Lestari, L. A., & Juffrie, M. (2010). Frekuensi konsumsi growol berhubungan dengan angka kejadian diare di Puskesmas Galur II Kecamatan Galur Kabupaten Kulonprogo Provinsi DIY.
Hawashi, M., Aparamarta, H., Widjaja, T., & Gunawan, S. (2019). Optimization of Solid-State Fermentation Conditions for Cyanide Content Reduction in Cassava Leaves using Response Surface Methodology. International Journal of Technology, 10(3), 624. https://doi.org/10.14716/ijtech.v10i3.2923
Jagadesswari S, & Vidya P. (2010). Isolation and Characterization of Bacteriocin Producing Lactobacillus sp. From Traditional Fermented Food. Electronic Journal of Environmental Agricultural and Food Chemistry, 9(3), 575–581.
Kasper, S. S., Fretz, R., Kornschober, C., Allerberger, F., & Schmid, D. (2009). Imported Salmonella Enteritidis cases: a multiphage outbreak among Austrian vacationers in Turkey, 2008. Wiener Klinische Wochenschrift, 121(3–4), 144–148. https://doi.org/10.1007/s00508-008-1136-9
Kaur, A., Kapil, A., Elangovan, R., Jha, S., & Kalyanasundaram, D. (2018). Highly sensitive detection of Salmonella typhi in clinical blood samples by magnetic nanoparticle-based enrichment and in-situ measurement of isothermal amplification of nucleic acids. Plos One, 13(3), e0194817. https://doi.org/10.1371/journal.pone.0194817
Kormin, S., Rusul, G., Radu, S., & Ling, F. H. (2001). Bacteriocin-producing lactic Acid bacteria isolated from traditional fermented food. The Malaysian Journal of Medical Sciences: MJMS, 8(1), 63–68.
Kurniawan FAM. (2012). Analisis ketahanan bakteriosin dari Lactobacillus plantarum 1a5, 1b1, 2b2, dan 2c12 pada pH asam dalam menghambat aktivitas bakteri patogen. Skripsi. Bogor: Institut Pertanian Bogor.
Kusumawati N, Bettysri LJ, Siswa S, Ratihdewanti, Hariadi. 2008. Seleksi Bakteri Asam Laktat Indigenous sebagai Galur Probiotik dengan Kemampuan Menurunkan Kolesterol. Jurnal Mikrobiologi Indonesia. 2(1) :120-128.
Lambuk, F., Mazlan, N., Thung, T. Y., New, C. Y., K.R., R., & R., S. (2022). A review of lactic acid bacteria isolated from marine animals: their species, isolation site and applications. Food Research, 6(1), 311–323. https://doi.org/10.26656/fr.2017.6(1).112
Malini, M., Savitha, J., 2012. Detection of heat stable bacteriocin from Lactobacillus acidophilus NCIM5426 by liquid chromatography/mass spectrometry. Indian J. Sci. Technol. 5, 3.
Messens, W. and De Vuyst, L. (2002) Inhibitory Substances Produced by Lactobacilli Isolated from Sourdoughs - A Review. International Journal of Food Microbiology, 72, 31-43.
https://doi.org/10.1016/S0168-1605(01)00611-0
Morales G, Sierra P, Mancilla, Parades A, Loyola LA, Gallardo O, Borquez J. (2003). Secondary Metabolites from Four Medicinal Plants from Northern Chile, Antimicrobial Activity, and Biotoxicity against Artemia salina. Journal Chile Chem. 48 (2).
Negash, A. W., & Tsehai, B. A. (2020). Current Applications of Bacteriocin. International Journal of Microbiology, 2020, 1–7. https://doi.org/10.1155/2020/4374891
Ohenhen, R., Isibor, J., Emonfonmwan, G., & Enabulele, S. (2015). Effects of PH and Storage Temperatures on Antibacterial Activity of Bacteriocin Produced by Lactic Acid Bacteria Isolated from OGI. British Microbiology Research Journal, 6(3), 1–9. https://doi.org/10.9734/BMRJ/2015/13471
Okfrianti, Y., Pravita, A., & Kemenkes Bengkulu, P. (2018). Bakteri Asam Laktat Lactobacillus Plantarum C410LI dan Lactobacillus Rossiae LS6 yang Diisolasi dari Lemea Rejang terhadap Suhu, pH dan Garam Empedu Berpotensi sebagai Prebiotik Artikel history. Jurnal Ilmu Dan Teknologi Kesehatan, 6(1), 2338–9095.
Parama Cita, Y. (2011). Bakteri Salmonella typhi Dan Demam Tifoid. Jurnal Kesehatan Masyarakat Andalas, 6(1), 42–46. https://doi.org/10.24893/jkma.v6i1.87
Pasaribu, E., Nurhayati, T. & Nurilmala, M., 2018. Ekstraksi dan Karakterisasi Enzim Pepsin dari Lambung Ikan Tuna (Thunnus albacares). Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), pp.486–496.
Prasetia, K. D., & Kesetyaningsih, T. W. (2014). Effectiveness of Growol to Prevent Diarrhea Infected by Enteropathogenic Escherichia coli. In International Journal of ChemTech Research CODEN (Vol. 7, Issue 6).
Puspaningtyas, D. E., Sari, P. M., Kusuma, N. H., & Helsius SB, D. (2019). Analisis Potensi Prebiotik Growol: Kajian Berdasarkan Perubahan Karbohidrat Pangan. Gizi Indonesia, 42(2), 83. https://doi.org/10.36457/gizindo.v42i2.390
Rahayu, E. S., Djaafar, T. F., Wibowo, D., & Sudarmadji, S. (1996). Lactic acid bacteria from indigenous fermented foods and their antimicrobial activity. In Indonesian Food and Nutrition Progress (Vol. 3, Issue 2).
Sari, P. M., & Puspaningtyas, D. E. (2019). Skor aktivitas prebiotik growol (makanan fermentasi tradisional dari singkong) terhadap Lactobacillus sp. dan Escherichia coli. Ilmu Gizi Indonesia, 2(2), 101. https://doi.org/10.35842/ilgi.v2i2.89
Teshome, B., Teklemariam, Z., Admassu Ayana, D., Marami, D., & Asaminew, N. (2019). Salmonella and Shigella among patients with diarrhea at public health facilities in Adama, Ethiopia: Prevalence, antimicrobial susceptibility pattern, and associated factors. SAGE Open Medicine, 7, 205031211984604. https://doi.org/10.1177/2050312119846041