Purification and Partial Characterization of a Bacteriocin Produced by Lactobacillus pentosus 124-2 Isolated from Dadih

The fermentation process results in the presence of lactic acid bacteria (LAB). Traditional fermented buffalo milk from Indonesian province West Sumatra is known as dadih. Bacteriocins are naturally occurring antimicrobial peptides that can be produced by LAB. These bacteriocins have potential to used natural preservatives. This research was conducted with intention isolating and partially characterizing a bacteriocin generated Lactobacillus pentosus 124-2 isolated Using MRS agar media 16sRNA, LAB found dadih successfully isolated. were using consisting broth. After obtained, they subjected series purification processes, one which included ammonium sulfate (70%) followed gel filtration chromatography for additional purification. According findings, strain discovered 124-2. specific activity rose, allowing effective completion process. pure had greatest values, at 60.59 AU/mg, while yield values 0.41% 3.15-fold. their purest form able inhibit growth Salmonella species well Staphylococcus aureus. characterization partial resistant pH 2, 4, 6; antibacterial stable temperature range 25 °C 121 °C; resistance addition 2%, 4%, 6% salt concentrations. Microbial stability against surfactants EDTA, SDS, Tween 80 also obtained. In light these derived L. possesses possible ability utilized food business biopreservative.