Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia
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Abstract. Melia S, Purwati E, Kurnia Y. F, Pratama D. R. 2019. Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas 20: 3532-3538. This study aimed to determine the antimicrobial potential of lactic acid bacteria isolated from bekasam. Bekasam is a result of sepat rawa fermentation from Banyuasin District, South Sumatra, Indonesia. The results showed that the morphological and biochemical properties of lactic acid bacteria were Gram-positive and cocci, negative catalase and included in homofermentative groups. The biggest antimicrobial activity was shown by bekasam isolate to Escherichia coli O157: H7 (21.26 mm), followed by Staphylococcus aureus ATCC25923 (18.23 mm) and Listeria monocytogenes CFSAN004330 (5.10 mm), while diameter barriers for crude bacteriocin supernatant isolates lactic acid bacteria to Escherichia coli O157: H7, Staphylococcus aureus ATCC25923 were 14.99 mm, 17.69 mm, and Listeria monocytogenes CFSAN004330 had no antimicrobial activity at neutral pH. The results of molecular identification with 16S rRNA showed that lactic acid bacteria isolated from bekasam isolate have similarity with Pediococcus acidilactici strain PB22 that has antimicrobial potential against pathogenic bacteria and potential as bio preservatives.
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References
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Melia S, Yuherman, Jaswandi, Purwati E, Aritonang S and Silaen M. Characterization of the Antimicrobial Activity of Lactic Acid Bacteria Isolated from Buffalo Milk in West Sumatera (Indonesia) Against Listeria monocytogenes. Pak. J. Nutr. 16(8): 645-650. DOI: 10.3923/pjn.2017.645.650
Desniar I, Rusmana, Suwanto A, Mubarik NR. 2013. Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria. Emir. J. Food. Agric. 25(6): 489-494. DOI:10.9755/ejfa
Desniar I, Rusmana, Suwanto A, Mubarik NR. 2012. Antimicrobial compounds produced by the former lactic acid bacteria Bekasam. J. Akuatika 3:135-145. [Indonesian]
Desniar I, Setyaningsih, Purnama YI. 2016. Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam. Jurnal Pengolahan Hasil Perikanan Indonesia 19(2): 132-139. [Indonesian]
Fall NG, Diop MB, Tounkara LS, Thiaw OT, Thonart P. 2018. Characterization of bacteriocin-like producing lactic acid bacteria (LAB) isolated from the crude and traditionally fermented fish meat (guedj) in Senegal. International Journal of Fisheries and Aquaculture Research 4 (3): 26-35.
Hamzah B. 2016. The use of water seal fermentor in fish fermentation of bekasam. Advance Journal of Food Science and Technology 10(3): 202-203.
Hartini P, Purwanto H, Juliyarsi I, Yuherman, Purwati E. 2019. Probiotic potential of lactic acid bacteria Lactobacillus fermentum NBRC 15885 isolation from tempoyak in Padang Pariaman District, West Sumatera (Indonesia) to acid condition, bile salts and antimicrobial activity. Int. Res. J. Pharm 10 (3): 70-73. DOI: 10.7897/2230-8407.100381
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Islam MR, Nagao JI, Zendo T, Sonomoto K. 2012. Antimicrobial mechanism of lantibiotics. Biochemical Society Transaction 40(6): 1528-1533. DOI:
10.1042/BST20120190
Juliyarsi I, Purwati E, Hartini P, Yuherman, Djamaan A, Arief, Purwanto H, Aritonang SN, Hellyward J. 2018. Characterization of lactic acid bacteria and determination of antimicrobial activity in tempoyak from Padang Pariaman District, West Sumatra, Indonesia. Pak. J. Nutr 17 (10): 506 to 511. DOI: 10.3923/pjn.2018.506.511
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Nicomrat D, Lakthandee M, Suenonmueng N, Marjang N. 2018. Lactic acid bacteria starter participating in hygienic long shelf-life of the plaa-som fermented product. Applied Mechanics and Materials 879: 113-117. https://doi.org/10.4028/www.scientific.net/AMM.879.113
Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodivesitas 20(4): 1063-1068. DOI https://doi.org/10.13057/biodiv/d200418
Olympia M, Ono H, Shinmyo A, Takano M. 1992. Lactic acid bacteria in a fermented fishery product, burong bangus. J. Ferment. Bioeng 73: 193–197. https://doi.org/10.1016/0922-338X(92)90159-R
Ostergaard A, Embarek B, Yamprayoon PK, Wedell-Neergaard J, Huss C, Gram L. 1998. Fermentation and spoilage of som-fak, a Thai low-salt fish product. Trop. Sci 38: 105–112.
Owens JD, Mendoza LS. 1985. Enzymatically hydrolysed and bacterially fermented fishery products. J. Food. Technol 20:273–293. https://doi.org/10.1111/j.1365-2621.1985.tb00378.x
Paludan-Mu¨ller C, Madsen M, Sophanodora P, Gram L, Mø ller PL. 2002. Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations. Int. J. Food Microbiol 73:61-70. https://doi.org/10.1016/s0168-1605(01)00688-2
Pan X, Chen F, Wu T, Tang H, Zhao Z. 2009. The acid, bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT. Food Control 20: 598-602. https://doi.org/10.1016/j.foodcont.2008.08.019
Phikunthong K, Yunchalard S. 2010. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand. International Journal of Food Microbiology 138: 200–204. https://doi.org/10.1016/j.ijfoodmicro.2010.01.024
Saithong P, Panthavee W, Boonyaratanakornkit M, Sikkhamondhol C. 2010. Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish. Journal of Bioscience and Bioengineering 110(5): 553–557. DOI: 10.1016/j.jbiosc.2010.06.004
Song H, Zheng W. 2015. Antimicrobial natural products the battle against microbial pathogens: basic science, technological advances and educational programs In: Me´ndez-Vilas A (Ed). The battle against microbial pathogens: basic science, technological advances and educational programs, 1st edn. Formatex Research Center Spain. (pp. 49-58)
Srionnual S, Yanagida F, Li-Hsiu L, Kuang-Nan H, Yi-sheng C. 2007. Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-Som, a fermented fish product from Thailand. Applied and Environmental Microbiology 73(7): 2247–2250. DOI:10.1128/AEM.02484-06
Surono IS. 2003. In vitro probiotic properties of indigenous dadih lactic acid bacteria. Asian-Australasian Journal of Animal Sciences 16(5) :726-731. https://doi.org/10.5713/ajas.2003.726
Theron MM, Lues JFR. 2011. Organic Acids and Food Preservation. CRCPress, United States.
Venema K, Surono IS. 2019. Microbiota composition of dadih - a traditional fermented buffalo milk of West Sumatra. Letters in Applied Microbiology 68(3): 234- 240. DOI:10.1111/lam.13107
Wikandari P, Suparmo R, Yustinus M, Endang SR. 2012. Characterization of proteolytic lactic acid bacteria in the Bekasam. Jurnal Natur Indonesia 14(2): 120-125. [Indonesian]
Wikandari PR, Suparno, Marsono Y, Rahayu ES. 2011. The Potency of milkfish (Chanos chanos) Bekasam As source of angiotensin I converting enzyme inhibitor. Jurnal Biota 16 (1): 145-152. [Indonesian]
Wirawati CU, Sudarwanto MB, Lukman DW, Wientarsih I, Srihanto EA. 2019. Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Veterinary World 12(6): 823-829. DOI: 10.14202/vetworld.2019.823-829
Yang E, Lihua F, Yueming J, Craig D, Sherry F. 2012. Antimicrobial activity of bacteriocin producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express (2) :48. DOI: 10.1186/2191-0855-2-48
Yusra F, Azima, Novelina and Periadnadi. 2014. Isolation and identification of indigenous microflora in budu. AGRITECH 34(3). [Indonesian]
Yusra F, Azima, Novelina, Periadnadi. 2013. Antimicrobial activity of lactic acid bacteria from budu of west Sumatera to food biopreservative. Pak. J. Nutr 12(7): 628-635. DOI: 10.3923/pjn.2013.628.635
Ahmad A, Yap WB, Kofli NT, Ghazali AR. 2018. Probiotic potentials of Lactobacillus plantarum isolated from fermented durian (Tempoyak), a Malaysian traditional condiment. Food Sci. Nutr. 6(6): 1370 – 1377. DOI: 10.1002/fsn3.672
Bahar AA, Ren D. 2013. Antimicrobial peptides. Pharmaceuticals 6: 1543–1575.
Melia S, Yuherman, Jaswandi, Purwati E, Aritonang S and Silaen M. Characterization of the Antimicrobial Activity of Lactic Acid Bacteria Isolated from Buffalo Milk in West Sumatera (Indonesia) Against Listeria monocytogenes. Pak. J. Nutr. 16(8): 645-650. DOI: 10.3923/pjn.2017.645.650
Desniar I, Rusmana, Suwanto A, Mubarik NR. 2013. Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria. Emir. J. Food. Agric. 25(6): 489-494. DOI:10.9755/ejfa
Desniar I, Rusmana, Suwanto A, Mubarik NR. 2012. Antimicrobial compounds produced by the former lactic acid bacteria Bekasam. J. Akuatika 3:135-145. [Indonesian]
Desniar I, Setyaningsih, Purnama YI. 2016. Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam. Jurnal Pengolahan Hasil Perikanan Indonesia 19(2): 132-139. [Indonesian]
Fall NG, Diop MB, Tounkara LS, Thiaw OT, Thonart P. 2018. Characterization of bacteriocin-like producing lactic acid bacteria (LAB) isolated from the crude and traditionally fermented fish meat (guedj) in Senegal. International Journal of Fisheries and Aquaculture Research 4 (3): 26-35.
Hamzah B. 2016. The use of water seal fermentor in fish fermentation of bekasam. Advance Journal of Food Science and Technology 10(3): 202-203.
Hartini P, Purwanto H, Juliyarsi I, Yuherman, Purwati E. 2019. Probiotic potential of lactic acid bacteria Lactobacillus fermentum NBRC 15885 isolation from tempoyak in Padang Pariaman District, West Sumatera (Indonesia) to acid condition, bile salts and antimicrobial activity. Int. Res. J. Pharm 10 (3): 70-73. DOI: 10.7897/2230-8407.100381
Irianto K. 2007. Mikrobiologi menguak dunia mikroorganisme. Yrama Widya, Bandung.
Islam MR, Nagao JI, Zendo T, Sonomoto K. 2012. Antimicrobial mechanism of lantibiotics. Biochemical Society Transaction 40(6): 1528-1533. DOI:
10.1042/BST20120190
Juliyarsi I, Purwati E, Hartini P, Yuherman, Djamaan A, Arief, Purwanto H, Aritonang SN, Hellyward J. 2018. Characterization of lactic acid bacteria and determination of antimicrobial activity in tempoyak from Padang Pariaman District, West Sumatra, Indonesia. Pak. J. Nutr 17 (10): 506 to 511. DOI: 10.3923/pjn.2018.506.511
Melia S, Suryanto D, Yurnaliza. 2018. Antimicrobial activity of lactic acid bacteria isolated from bekasam against Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and salmonella sp: Proceeding of the Earth and Environmental Science (pp. 130). IOP. DOI :10.1088/1755-1315/130/1/012011
Melia S, Yuherman, Jaswandi, Purwati E. 2018. Selection of buffalo milk, lactic acid bacteria with probiotic potential. Asian Journal of Pharmaceutical and Clinical Research 11(6): 186 – 189. DOI: http://dx.doi.org/10.22159/ajpcr.2018.v11i6.24809
Mumtianah NO, Kusdiyantini E, Budiharjo A. 2014. Isolation, characterization of lactic acid bacteria, and analysis process of fermentation food of fish fishments mujair (Oreochromis Mossambicus Peters). Journal Biologi 3(2): 20-30. [Indonesian]
Nicomrat D, Lakthandee M, Suenonmueng N, Marjang N. 2018. Lactic acid bacteria starter participating in hygienic long shelf-life of the plaa-som fermented product. Applied Mechanics and Materials 879: 113-117. https://doi.org/10.4028/www.scientific.net/AMM.879.113
Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodivesitas 20(4): 1063-1068. DOI https://doi.org/10.13057/biodiv/d200418
Olympia M, Ono H, Shinmyo A, Takano M. 1992. Lactic acid bacteria in a fermented fishery product, burong bangus. J. Ferment. Bioeng 73: 193–197. https://doi.org/10.1016/0922-338X(92)90159-R
Ostergaard A, Embarek B, Yamprayoon PK, Wedell-Neergaard J, Huss C, Gram L. 1998. Fermentation and spoilage of som-fak, a Thai low-salt fish product. Trop. Sci 38: 105–112.
Owens JD, Mendoza LS. 1985. Enzymatically hydrolysed and bacterially fermented fishery products. J. Food. Technol 20:273–293. https://doi.org/10.1111/j.1365-2621.1985.tb00378.x
Paludan-Mu¨ller C, Madsen M, Sophanodora P, Gram L, Mø ller PL. 2002. Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations. Int. J. Food Microbiol 73:61-70. https://doi.org/10.1016/s0168-1605(01)00688-2
Pan X, Chen F, Wu T, Tang H, Zhao Z. 2009. The acid, bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT. Food Control 20: 598-602. https://doi.org/10.1016/j.foodcont.2008.08.019
Phikunthong K, Yunchalard S. 2010. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand. International Journal of Food Microbiology 138: 200–204. https://doi.org/10.1016/j.ijfoodmicro.2010.01.024
Saithong P, Panthavee W, Boonyaratanakornkit M, Sikkhamondhol C. 2010. Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish. Journal of Bioscience and Bioengineering 110(5): 553–557. DOI: 10.1016/j.jbiosc.2010.06.004
Song H, Zheng W. 2015. Antimicrobial natural products the battle against microbial pathogens: basic science, technological advances and educational programs In: Me´ndez-Vilas A (Ed). The battle against microbial pathogens: basic science, technological advances and educational programs, 1st edn. Formatex Research Center Spain. (pp. 49-58)
Srionnual S, Yanagida F, Li-Hsiu L, Kuang-Nan H, Yi-sheng C. 2007. Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-Som, a fermented fish product from Thailand. Applied and Environmental Microbiology 73(7): 2247–2250. DOI:10.1128/AEM.02484-06
Surono IS. 2003. In vitro probiotic properties of indigenous dadih lactic acid bacteria. Asian-Australasian Journal of Animal Sciences 16(5) :726-731. https://doi.org/10.5713/ajas.2003.726
Theron MM, Lues JFR. 2011. Organic Acids and Food Preservation. CRCPress, United States.
Venema K, Surono IS. 2019. Microbiota composition of dadih - a traditional fermented buffalo milk of West Sumatra. Letters in Applied Microbiology 68(3): 234- 240. DOI:10.1111/lam.13107
Wikandari P, Suparmo R, Yustinus M, Endang SR. 2012. Characterization of proteolytic lactic acid bacteria in the Bekasam. Jurnal Natur Indonesia 14(2): 120-125. [Indonesian]
Wikandari PR, Suparno, Marsono Y, Rahayu ES. 2011. The Potency of milkfish (Chanos chanos) Bekasam As source of angiotensin I converting enzyme inhibitor. Jurnal Biota 16 (1): 145-152. [Indonesian]
Wirawati CU, Sudarwanto MB, Lukman DW, Wientarsih I, Srihanto EA. 2019. Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Veterinary World 12(6): 823-829. DOI: 10.14202/vetworld.2019.823-829
Yang E, Lihua F, Yueming J, Craig D, Sherry F. 2012. Antimicrobial activity of bacteriocin producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express (2) :48. DOI: 10.1186/2191-0855-2-48
Yusra F, Azima, Novelina and Periadnadi. 2014. Isolation and identification of indigenous microflora in budu. AGRITECH 34(3). [Indonesian]
Yusra F, Azima, Novelina, Periadnadi. 2013. Antimicrobial activity of lactic acid bacteria from budu of west Sumatera to food biopreservative. Pak. J. Nutr 12(7): 628-635. DOI: 10.3923/pjn.2013.628.635
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