Optimization of Bacteriocin Production by Pediococcus pentosaceus 2397 in Inhibiting Pectobacterium carotovorum subsp. carotovorum

Usman Pato1, Yusmarini Yusuf1, Shanti Fitriani1, Tartila1, Fani Fadilah1, Latifa Husnaini1, Rahma Yeni1, Indra Fuadi2 and Rachmiwaty Yusuf3
1 Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Kampus BinaWidya KM 12.5 Simpang Baru, Pekanbaru Indonesia
2 Food Crops and Horticultural Protection Agency of Riau Province, Indonesia
3 Environmental Sciences Study Programme, Universitas Riau, Pekanbaru Indonesia

Abstract

Pato, U., Yusmarini, Y., Fitriani, S., Tartila., Fadilah, F., Husnaini, L., Yeni, R., Fuadi, I. & Yusuf, R. (2021). Optimization of Bacteriocin Production by Pediococcus pentosaceus 2397 in Inhibiting Pectobacterium carotovorum subsp. carotovorum. Bulg. J. Agric. Sci., 27(6), 1100–1107

Soft rot disease by Pectobacterium carotovorum subsp. carotovorum (Pcc) is one of the causes of post-harvest damage to economically important vegetables such as carrots, cabbage, cucumbers, and others. The study reported growth optimization to increase the antimicrobial activity of the bacteriocin from Pediococcus pentosaceus 2397 to inhibit Pcc. The antimicrobial activity of cell-free supernatant and crude bacteriocin was carried out using the well agar diffusion method.  The results showed that the antimicrobial activity of the bacteriocin from strain 2397 could be increased by regulating the growth environment and adding nutrients to the growth medium. The optimum growth conditions for strain 2397 to produce bacteriocins that have high antimicrobial activity were 24 h incubation time, pH 6.3-7.0, and 7.5% starter concentration, the addition of 4% Carbon sources (sucrose, lactose, mannose, fructose, glucose), and Nitrogen sources (peptone, beef extract, yeast extract, ammonium sulfate) and 2% of tween (tween 20, tween 40 and tween 80). Thus, bacteriocin of P. pentosaceus 2397 strain isolated from dadih has the potential to be used as a safe bio-preservative in place of chemical preservatives to avoid the post-harvest damage to the fresh vegetables.

Keywords: Antimicrobial activity; Pediococcus pentosaceus 2397 Pectobacterium carotovorum subsp. Carotovorum; bacteriocin; bio-preservative

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