EVALUATION OF ANTIBACTERIAL ACTIVITY PRODUCED BY Weisella sp. GMP12 AND ITS POTENCY AS A STARTER TO ENHANCE FISH FERMENTED PRODUCTS QUALITY
Masagus Muhammad Prima Putra, Muhammad Yaafi’ Al-Hammam, Achmad Hanif Mardinsyah and Indun Dewi Puspita
Abstract
Fish fermented products are popular products among the coastal community in Indonesia. Generally, the products are naturally produced with the addition of salt without any selection of the bacterial community. This situation resulted in a variety in the quality of the final products.One strategy to overcome this problem is by adding a potential lactic acid (LAB), a good bacterium, tothe fermentation process. We have conducted a screening of LAB from several local Indonesian fermented fish products,includingPakasamand Wadi. As many as 28 isolates were successfully obtained from the first step of screening, which was characterized as LAB by Gram stain and catalase activity. The second screening was done to screen a LAB that possessed antibacterial activity against common contaminant bacteria,namely Staphylococcus aureusATCC 6538, Salmonellasp. 230C, Escherichia coli563 B, Citrobacter freundiiCK1, Klebsiellasp. CK2, and Morganella morganiiTK7. Among those 28 isolates, we selected one isolate with the highest antibacterial activity and successfully identified molecularly as Weisellasp. GMP 12. Further isolation of antibacterial substances targetingbacteriocin showed a good inhibition to Staphylococcus aureusATCC 6538 with 3694 AU (Activity Unit), Salmonellasp. 230C with 2254 AU, Citrobacter freundiiCK1 with 3166 AU but not toE. coli563B. This finding concluded that Weisellasp. GMP12 could be a potential candidate as a starter to be used in the fermented fish products to enhance its quality.
Keyword: Antibacterial activity, Bacteriocin, contaminant bacteria, Pakasam, wadi
DOI:https://doi.org/10.53808/KUS.2023.20.02.1102-ls
Khulna University Studies Volume 20(2): 131-139: 2023
