Purification of Bacteriocin from Lactobacillus plantarum IIA-1A5 Grown in Various Whey Cheese Media Under Freeze Dried Condition
Abstract
Lactobacillus plantarum IIA-1A5 is a lactic acid bacteria (LAB) that has been reported to have capacity to produce bacteriocin, usually called plantaricin. This bacteriocin is usually produced in commercial synthetic media. However, the media is expensive, thus finding a novel source which is less expensive and abundant is necessary. The present work was aimed to compare the use of gouda and mozarella cheese whey as growth media of L. plantarum IIA-1A5 producing plantaricin, as well as to evaluate the effectiveness of freeze dried plantaricin as an antimicrobial agent. The results showed that gouda and mozarella cheese whey were applicable for growth media of L. plantarum IIA-1A5 and production of plantaricin. The plantaricin produced from the whey showed a size of about 9.6 kDa. Freeze dried plantaricin was shown to be relatively stable in the second week of storage, but there was a slight decrease in protein concentration during storage, indicating that the protein was partially denatured and precipitated. However, the freeze dried plantaricin showed inhibitory activities against S. aureus ATCC 25923, B. cereus ATCC 21332, S. thpymurium ATCC 14028, E. coli ATCC 25922, and P. aeruginosa ATCC 27853 during storage at room temperature.
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Xinran, L.V., Jingfang, D.U., Yu Jie., Bolin, Zhang., Fengling, Bai., Hongfei, & Zha, Jianrong Li. 2017. Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus. World J. Microbiol Biotechnol. 33:156. https://doi.org/10.1007/s11274-017-2320-8
Zacharof, M.P. & R.W. Lovitt. 2012. Bacteriocins produced by lactic acid bacteria. Procedia APC BEE. 2: 50-56. https://doi.org/10.1016/j.apcbee.2012.06.010
AOAC. 2005. Official Methods of Analysis. Association of Official Analytical Chemist. USA.
Arief, I.I., Jakaria, T. Suryati, Z. Wulandari, & E. Andreas. 2013. Isolation and characterization of plantaricin produced by Lactobacillus plantarum strains (IIA-1A5, IIA-1B1, IIA-2B2). Med. Pet. 36:91-100. http://dx.doi.org/10.5398/medpet.2013.36.2.91
Arief, I.I., C. Budiman, B.S.L. Jenie, E. Andreas, & A. Yuneni. 2015a. Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 displays bactericidal activity against Staphylococcus aureus. Beneficial Microbes. 6:603-613. https://doi.org/10.3920/BM2014.0064
Arief, I.I., B.S.L. Jenie, M. Astawan, K. Fujiyama, & A.R. Witarto. 2015b. Identification and probiotic characteristic of lactic acid bacteria isolated from Indonesian local beef. Asian J. Anim. Sci. 9:25-36. https://doi.org/10.3923/ajas.2015.25.36
Bae, E. & S. Lee. 2008. Microencapsulation of avocado oil by spray drying using whey 471 protein and maltodextrin. J. Microencapsul. 25:549-560. https://doi.org/10.1080/02652040802075682
BAM (Bacteriological Analytical Manual). 2001. Food and Drugs Administration. Chapter 3. Aerobic Plate Count. US.
BPOM (National Agency of Drug and Food Control). 2016. Indonesian National Drug Information. Republic of Indonesia, Jakarta.
Dhiman, A., A. Nanda, S. Ahmad, & B. Narasimhan. 2011. In vitro antimicrobial activity of methanolic leaf extract of Psidium guajava L. J. Pharm. Bioallied Sci. 3:226-229. https://doi.org/10.4103/0975-7406.80776
Fu, W. & M.R. Etzel 1995. Spray drying of Lactococcus lactics sp. lactis C2 and cellular injury. Journal of Food Science. 60:365-378. https://doi.org/10.1111/j.1365-2621.1995.tb05636.x
Ge, J., Y. Sun, X. Xin, Y. Wang, & W. Ping. 2016. Purification and partial characterization of a novel bacteriocin synthesized by Lactobacillus paracasei HD1e7 isolated from Chinese Sauerkraut juice. Science Report. https://doi.org/10.1038/srep19366
Goh, H. F. & K. Philip. 2015. Isolation and mode of action of bacteriocin BacC1 produced by nonpathogenic Enterococcus faecium C1. J. Dairy Sci. 98: 5080-5090. https://doi.org/10.3168/jds.2014-9240
Hafsan. 2014. Bacteriocin from lactic acid bacteria as food biopreservatif. J Teknosis. 8:175-184.
Hu, M., H. Zhao, C. Zhang, J. Yu, & Z. Lu. 2013. Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables. J. Agr. Food Chem. 61:11676–11682. https://doi.org/10.1021/jf403370y
Karthikeyan, V. & S.W. Santhosh. 2009. Study of bacteriocin as a food preservative and the l. acidophilus strain as probiotic. Pakistan J. Nutrition. 8:335-340. https://doi.org/10.3923/pjn.2009.335.340
Kaur, G., T. P. Singh, & R. K. Malik. 2013. Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives. Braz. J. Microbiol. 14:63-71. https://doi.org/10.1590/S1517-83822013005000025
Kia, K.W., I.I. Arief, C. Sumantri, & C. Budiman. 2016. Plantarisin IIA-1A5 from Lactobacillus plantarum IIA-1A5 retards pathogenic bacteria in beef meatball stored at room temperature. Am. J. Food Technol. 11:37-43. https://doi.org/10.3923/ajft.2016.37.43
Kim, C.H.G.E. & C. Ahn. 2000. Purification and molekuler characterization of a bacteriocin from Pediococcus sp KCA 1202-10 isolated from fermented flatfish. Food Sci. Biotechnol. 9:270-276.
Lowry, O.H., N.J. Rosebrough, A.L. Farr, & R.J. Randall. 1951. Effect of yeast extract on growth and metabolism of H2-utilizing acetogenic bacteria from the human colon. J. Appl. Microb. 37:166-171.
Millette, M.C.L.T., W. Smoragiewicz, & M. Lacroix. 2007. Inhibition of Staphylococcus aureus on beef by nisin containing modified alginate films and beads. Food Control. 18:878 – 884. https://doi.org/10.1016/j.foodcont.2006.05.003
Nurhajati, J., Atira, I.N.P. Aryantha, & I.D.G. Kadek. 2012a. The curative action of Lactobacillus plantarum FNCC 226 to Saprolegnia parasitica A3 on catfish (Pangasius hypophthalamus Sauvage). IFRJ. 19:1723–1727.
Nurhajati, J., Sayuti, Chrysanti, & Syachroni. 2012b. An in-vitro model for studying the adhesion of Lactobacillus bulgaricus in soyghurt and enteropatogenic Escherichia coli (EPEC) on HEp-2 cells. Afr. J. Microbiol Res. 6:5142–5146.
Pratiwi, S.T. 2008. Pharmaceutical microbiology. Erlangga, Jakarta.
Sapatnekar, N.M., S.N. Patil, & B.A. Aglave. 2010. Extraction of bacteriocin and study of its antagonistic assay. International J. Biotechnol. Biochem. 6:865-870.
Spreer, E. 1998. Milk and Dairy Product Technology. Marcel Dekker, Inc., New York, Basel.
Steel, G.R. & H.J. Torrie. 1991. Principles and procedures of statistics. Second edition. Sumantri B, translator. Gramedia Pustaka Media, Jakarta.
Tiwari, S.K. & S. Srivastava. 2008. Purification and characterization of plantaricin LR14: a novel bacteriocin produced by Lactobacillus plantarum LR/14. Appl Microbiol Biot. 79:759–767. https://doi.org/10.1007/s00253-008-1482-6
Todorov, S.D., W. Holzapfel, & L.A. Nero. 2015. Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action. Ann. Microbiol. 66: 949-962. https://doi.org/10.1007/s13213-015-1180-4
Waluyo, L. 2008. Basic Method Techniques in Microbiology. UMM Press, Malang.
Wen, L.S., K. Philip, & N. Ajam. 2016. Purification, characterization and mode of action of plantaricin K25 produced by Lactobacillus plantarum. Food Control. 60:430–439. https://doi.org/10.1016/j.foodcont.2015.08.010
Xinran, L.V., Jingfang, D.U., Yu Jie., Bolin, Zhang., Fengling, Bai., Hongfei, & Zha, Jianrong Li. 2017. Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus. World J. Microbiol Biotechnol. 33:156. https://doi.org/10.1007/s11274-017-2320-8
Zacharof, M.P. & R.W. Lovitt. 2012. Bacteriocins produced by lactic acid bacteria. Procedia APC BEE. 2: 50-56. https://doi.org/10.1016/j.apcbee.2012.06.010
Authors
FatmaraniR., AriefI. I., & BudimanC. (2018). Purification of Bacteriocin from Lactobacillus plantarum IIA-1A5 Grown in Various Whey Cheese Media Under Freeze Dried Condition. Tropical Animal Science Journal, 41(1), 53-59. https://doi.org/10.5398/tasj.2018.41.1.53
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