Characterisation of crude bacteriocin produced by Pediococcus pentosaceus 2A2 in enriched molasses medium

S. Mulyani, . and B. S. L. Jenie, . and Kusumaningrum H. D., . and Arief I. I., . Characterisation of crude bacteriocin produced by Pediococcus pentosaceus 2A2 in enriched molasses medium. pp. 187-192. ISSN 2231-7546

The objectives of the present work were to determine the optimal molasses concentration as carbon source in enriched molasses medium for bacteriocin production by Pediococcus pentosaceus 2A2 and to evaluate the characteristic of bacteriocin produced. Enriched molasses medium was based on MRS (de Man Rogosa and Sharpe) broth and molasses was used instead of glucose as carbon source. Bacteriocin production was performed in enriched molasses media containing various molasses concentrations (10 to 50) added with 0.5 meat extract 3 yeast extract 1 peptone Tween 80 and minerals and incubated at 37C for 24 h. The cellfree supernatants (CFS) of the culture were further examined for antibacterial activities against Listeria monocytogenes ATCC 7644 expressed as the diameter of inhibition zone using the disc diffusion method. The results showed that CFS produced in medium containing 30 molasses demonstrated high antibacterial activity but was not significantly different as compared to the control medium. The CFS was then precipitated using gradient concentration (20 to 90) of ammonium sulphate centrifuged (12 000 g 15 min 4C) followed by dialysis through 2.0 kDa cut off membrane to obtain crude bacteriocin for characterisation study. Crude bacteriocins produced in enriched medium containing 30 molasses and MRS broth were stable either to heat treatments (30 min at 80C 15 min at 100C and 121C) or pH (2.0; 4.0 and 6.0). The present work gave evident that molasses have the potential to be used as low-cost component for bacteriocin production by P. pentosaceus 2A2. In addition as compared to sodium benzoate and sodium nitrite the antibacterial activity of crude bacteriocin against tested bacteria was also significantly higher indicated that it may be promising to be applied in food.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(01)%202019/(20).p...

Abstract

The objectives of the present work were to determine the optimal molasses concentration as carbon source in enriched molasses medium for bacteriocin production by Pediococcus pentosaceus 2A2 and to evaluate the characteristic of bacteriocin produced. Enriched molasses medium was based on MRS (de Man Rogosa and Sharpe) broth and molasses was used instead of glucose as carbon source. Bacteriocin production was performed in enriched molasses media containing various molasses concentrations (10 to 50) added with 0.5 meat extract 3 yeast extract 1 peptone Tween 80 and minerals and incubated at 37C for 24 h. The cellfree supernatants (CFS) of the culture were further examined for antibacterial activities against Listeria monocytogenes ATCC 7644 expressed as the diameter of inhibition zone using the disc diffusion method. The results showed that CFS produced in medium containing 30 molasses demonstrated high antibacterial activity but was not significantly different as compared to the control medium. The CFS was then precipitated using gradient concentration (20 to 90) of ammonium sulphate centrifuged (12 000 g 15 min 4C) followed by dialysis through 2.0 kDa cut off membrane to obtain crude bacteriocin for characterisation study. Crude bacteriocins produced in enriched medium containing 30 molasses and MRS broth were stable either to heat treatments (30 min at 80C 15 min at 100C and 121C) or pH (2.0; 4.0 and 6.0). The present work gave evident that molasses have the potential to be used as low-cost component for bacteriocin production by P. pentosaceus 2A2. In addition as compared to sodium benzoate and sodium nitrite the antibacterial activity of crude bacteriocin against tested bacteria was also significantly higher indicated that it may be promising to be applied in food.

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Item Type:	Article
AGROVOC Term:	Molasses
AGROVOC Term:	Pediococcus pentosaceus
AGROVOC Term:	Incubation of microorganisms
AGROVOC Term:	Listeria monocytogenes
AGROVOC Term:	Staphylococcus aureus
AGROVOC Term:	Culture media
AGROVOC Term:	Antibacterial agents
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Heat resistance
AGROVOC Term:	Preservatives
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:53
URI:	http://webagris.upm.edu.my/id/eprint/7776

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