The Bacteriocin Potential of Lactic Acid Bacteria from Cincalok as an Antibacterial Against Shigella and Salmonella

Ineke  Aprilia; Adhitya Naufal  Pribadhi; Yustiana Arie  Suwanto; Ratna  Widyaningrum; Dian Rudy  Yana; Nurul Ummi  Rofiah

doi:10.34310/jbsh.v3.i1.304

Authors

Ineke Aprilia Department of Biomedicine, Wahid Hasyim University, Semarang, Indonesia Author
Adhitya Naufal Pribadhi Department of Biomedicine, Wahid Hasyim University, Semarang, Indonesia Author
Yustiana Arie Suwanto Department of Biomedicine, Wahid Hasyim University, Semarang, Indonesia Author
Ratna Widyaningrum Department of Biomedicine, Wahid Hasyim University, Semarang, Indonesia Author
Dian Rudy Yana Department of Basic Medicine, Wahid Hasyim University, Semarang, Indonesia Author
Nurul Ummi Rofiah Department of Clinical Skills, Wahid Hasyim University, Semarang, Indonesia Author

DOI:

https://doi.org/10.34310/jbsh.v3.i1.304

Keywords:

Bacteriocin, Cincalok, Salmonella sp, Shigella sp, Weisella

Abstract

Background: Lactic Acid Bacteria are a group of bacteria that have the ability to produce antimicrobial compounds called bacteriocins. Antibacterial of lactic acid bacteria proved effective in inhibiting pathogenic bacteria that cause infection in humans such as Shigella sp and Salmonella sp. Lactic acid bacteria can be found in fermented foods, one of which is fermented food typical of West Kalimantan, namely cincalok

Aim: This study was to determine the antibacterial potential of cincalok lactic acid bacteria against Shigella sp and Salmonella sp

Methods: This study used a true experimental, with the research design using a post test only control group design with data analyzed using SPSS to evaluate inhibition zone differences among three treatment groups: bacteriocin from Weissella sp. at 24 hours, Weissella sp. at 48 hours, and antibiotics (positive control)

Results: The results obtained in the bacteriocin test from Weissella showed that there were differences in the inhibition zones formed, in Shigella sp the average values of the inhibition zones formed were W24 (24.4 mm), W48 (13.2 mm) and Cotrimoxazole (42.2 mm). while in Salmonella sp the average value of the inhibition zone formed is W24 (24.2 mm), W48 (12.8 mm) and Chloramphenicol (45 mm).

Conclusion: Bacteriocins from LAB cincalok have an antibacterial effect on the growth of Shigella sp and Salmonella sp bacteria.

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