Purification and Partial Characterization of a Bacteriocin Produced by Lactobacillus pentosus 124-2 Isolated from Dadih

Abstract

The fermentation process results in the presence of lactic acid bacteria (LAB). Traditional fermented buffalo milk from the Indonesian province of West Sumatra is known as dadih. Bacteriocins are naturally occurring antimicrobial peptides that can be produced by LAB. These bacteriocins have the potential to be used as natural preservatives. This research was conducted with the intention of isolating and partially characterizing a bacteriocin that was generated by Lactobacillus pentosus 124-2 that was isolated from dadih. Using MRS agar media and 16sRNA, the LAB that was found in dadih was successfully isolated. Bacteriocins were produced using media consisting of MRS broth. After the bacteriocins were obtained, they were subjected to a series of purification processes, one of which included ammonium sulfate (70%) followed by gel filtration chromatography for additional purification. According to the findings, the strain of LAB that was discovered in the dadih was Lactobacillus pentosus 124-2. The specific activity of the bacteriocins rose, allowing for the effective completion of the purification process. The pure bacteriocins had the greatest specific activity values, at 60.59 AU/mg, while the yield values were 0.41% and 3.15-fold. Bacteriocins in their purest form were able to inhibit the growth of Salmonella species as well as Staphylococcus aureus. The characterization results included partial bacteriocins that were resistant to pH 2, 4, and 6; antibacterial activity that was was stable at a temperature range of 25 °C to 121 °C; and resistance to the addition of 2%, 4%, and 6% salt concentrations. Microbial stability against the addition of surfactants EDTA, SDS, and Tween 80 was also obtained. In light of these findings, a bacteriocin derived from L. pentosus possesses the possible ability to be utilized in the food business as a biopreservative.