Plantaricin IIA-1A5 from Lactobacillusplantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature

摘要

This study aims to demonstrate the efficiency of antibacterial activity of plantaricin IIA-1 A5in meatball when stored at room temperature. The results revealed addition of plantaricin IIA-1 A5 to meatball reduced population of contaminant pathogenicbacteria of Staphylococcus aureus and Escherichia coli. Furthermore, the application of 0.3% plantaricin IIA-1 A5 extends the shelf life of the meatball to up to 20 h at room temperature based on its microbiology quality, as stated by the Indonesian National Standard for meatball products. The ability of plantaricin IIA-1 A5 in retarding the growth of these pathogenic bacteria is comparable to that of 0.3% nitrite, which has been widely used. In addition, A_w and pH values of meatball in the absence (orin the presence) of nitrite or plantaricin did not significantly vary. This implies that reducing the population of pathogenic bacteria was indeed affected by nitrite or plantaricin IIA-1 A5. Overall, this result demonstrated that the use of plantaricinIIA-1 A5 as a nitrite replacer is promising.