Supplementation of Sucrose and n-source in Culture Medium Towards Bacteriocin Production of Lactic Acid Bacteria Isolated from Ampel Bamboo Shoot (Bambusa vulgaris) Pickle

Abstract

Study on the use of sucrose in media for LAB from bamboo shoot is limited. The aim of this study was to determine the effect of sucrose in the culture medium to produce bacteriocins of LAB isolated from Ampel bamboo shoot pickle under different fermentation conditions. Fermentation of bamboo shoot was done in 2.5% of salt concentration at 15oC for 5 days (condition A) and in 5.0% of salt concentration at 30oC for 4 days (condition B). Isolation of LAB from the brine water of bamboo shoot fermentation yielded 35 isolates consisting of 16 isolates from condition A and 19 isolates from condition B. Antimicrobial activity analysis showed that all the isolates had antimicrobial activity against pathogenic bacteria (E. coli FNCC 0091, L. monocytogenes FNCC 0156 and S. aureus FNCC 0047). All isolates were grown in MRS-B media supplemented with sucrose as a carbon source and yeast extract and peptone as nitrogen source. The inhibitory activity of bacteriocin was between 13-3274 mm2 ml-1. The highest inhibition was found from isolate B16 grown in MRS-B supplemented with 2% sucrose against S. aureus FNCC 0047 (3274.99 mm2 ml-1). Thirteen showed bacteriocin production after inoculated in MRS-B with a combination of carbon and nitrogen source. From the 32 isolates in the present study, only 4 isolates A14, A17, A18 and B9 showed bacteriocin inhibitory activity against all the indicator pathogens E. coli FNCC 0091, L. monocytogenes FNCC 0156 and S. aureus FNCC 0047.