[abstrak] APLIKASI BAKTERIOSIN DARI LACTOBACILLUS SP. GALUR SCG1223 SEBAGAI PENGAWET DAGING AYAM SEGAR (BACTERIOCIN APPLICATION FROM LACTOBACILLUS SP. STRAIN SCG1223 AS A PRESERVATIVE IN FRESH CHICKEN MEAT)

By: Sukarya R1, Ariyati T2, Rahayu WP1

1Department of Food Science and Technology-Bogor Agricultural University
2Bogor Veterinary Research Center

Meat can be categorized as perishable food, due to their moisture, nutrition content and pH condition. Spoilage that caused by microorganism can affect meat’s quality, so good handling and storage are required to preserve the quality of meat. This research is aimed to find economical and save solution to preserve chicken meat. Lactobacillus sp. Strain SCG 1223 was isolated from fresh milk. Bacteriocin, which was produced by these lactic acid bacteria was inhibitory active against some pathogenic bacteria. Crude bacteriocin extract were examined for inhibitory active against Salmonella Typhimurium strain IMVS 1718, Escherchia coli strain ATCC 25922 and Listeria monocytogenes strain ATCC 7644 with inhibitory activity of 735, 711 and 1869 AU/ml accordingly. Implementation of bacteriocin extract and powder bacteriocin showed that bacteriocin extract and powder were not effective to be used as preservative for chicken meat.

Keywords: bacteriocin, food preservatives, chicken meat, poultry meat product

Dipresentasikan pada Seminar PATPI, Jakarta-Indonesia, November 3-4th 2009.

Proceeding ISBN 978-979-99570-5-4

 

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