Bakteriosin dari Bakteri Asam Laktat sebagai Biopreservasi pada Daging dan Olahan:  Tinjauan Potensi Hingga Industrinya

Diannisa Syahwa Rahma  Fadila; Jilan  Hasanati; Amalia Sekar Kusumawardhani; Muhammad Fathur  Rachman; Muhammad Afi  Naufal; Farhan Wahyu  Febrian; Megga Pikoli; Irawan  Sugoro

doi:10.33541/jpvol6Iss2pp102

Diannisa Syahwa Rahma Fadila Program Studi Biologi FST, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Jilan Hasanati Program Studi Biologi FST, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Amalia Sekar Kusumawardhani Program Studi Biologi FST, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Muhammad Fathur Rachman Program Studi Biologi FST, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Muhammad Afi Naufal Program Studi Biologi FST, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Farhan Wahyu Febrian Program Studi Biologi FST, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Megga Pikoli Program Studi Biologi FST, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Irawan Sugoro Pusat Riset Teknologi Aplikasi Isotop dan Radiasi, Badan Riset Inovasi Nasional, Jakarta

DOI: https://doi.org/10.33541/jpvol6Iss2pp102

Keywords: Bacteriocins, Biopreservation, Meat, Lactic Acid Bacteria

Abstract

The use of bacteriocin as biopreservation agent is an important alternative strategy to maintain the safety and quality of meat and meat products. The increasing consumer concerns about the quality and safety of food from chemical additives have led to the development of studies on the use of bacteria and their metabolites as natural antimicrobials that have the potential to extend shelf life and improve food safety. This article aims to systematically review knowledge regarding the use of bacteriocin-producing lactic acid bacteria and their production on an industrial scale as a natural preservative in meat and its products. The results of several studies prove the potential of lactic acid bacteria and metabolites as biopreservatives in meat and processed meat products with several conditions that must be considered to achieve a longer shelf life and inhibit the spoilage of pathogenic bacteria. The use of bacteriocins from lactic acid has obstacles as well as advantages. However, these barriers can be overcome by reducing the level of purification protocols required, or by using food grade media such as dairy and food industrial waste products to produce bacteriocins. The potential and production of bactetriocins on an industrial scale are discussed.

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