Characterization of Antimicrobial Bacteriocin Produced by SS28 Isolates from Budu, a Traditionally Fermented Fish Product ofWest Sumater Bacillus cereus SS28 Isolates from Budu, a Traditionally Fermented Fish Product ofWest Sumatera  

Oleh:

Yusra ; Azima, Fauzan ; Novelina ; Periadnadi

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Microbiology Indonesia vol. 08 no. 1 (Mar. 2014), page 24-32.
Topik: antimikroba bakteriosin; SS28; budu; karakterisasi; Sumatera Barat; antimicrobial bacteriocin; SS28; budu; characterization; West Sumatera
Fulltext: 266-791-1-PB.pdf (263.35KB)

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Perpustakaan Pusat (Semanggi) Nomor Panggil: MM78 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Bacillus cereus Escherichia coli Staphylococcus aureus Salmonella thypi Bacillus subtilis Listeria monocytogenes Bacillus cereus Staphylococcus aureus Bacillus cereus Staphylococcus aureus SS28 isolated from budu, a fermented fish product from West Sumatra, produced antimicrobial compound that had broad spectrum of inhibition against five microorganisms (Escherichia coli Staphylococcus aureus Salmonella thypi Bacillus subtilis Listeria monocytogenes). The aims of this research are characterization of SS28 antimicrobial activity and observation of its effect to the cellular morphology of with electron microscope. Antimicrobial compound produced by SS28 was stable at pH range between 2 and 11 and to heating at 121 C for 15 min. Maximum antimicrobial activity was expressed at pH 2-3 and 70°C for 45 min. The activity remained after 15 min exposure to UV light. The main changes observed under SEM and TEM were the alteration of structural cell membrane 48 h after exposure to the antimicrobial compound from Bacillus cereus SS28

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