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Identifikasi Pengaruh Aplikasi Supernatan Bebas Sel L. Lactis Atcc 11454-Ldh∆Nisrkox Pada Fillet Ayam Broiler Terhadap Umur Simpan
Lactococcus lactis subsp. lactis ATCC 11454 is a strain that produces nisin, a group of antimicrobial peptides recognized by the FDA as a safe food preservative. L. lactis ATCC 11454-ldh∆nisRKox is a genetically engineered strain created by knocking out the ldh gene and overexpressing the nisRK genes in L. lactis ATCC 11454, aiming to enhance nisin production. Nisin belongs to the bacteriocin group with excellent antibacterial activity against foodborne pathogens and is commonly used as a preservative in processed meat products. Broiler chicken is a frequently consumed food item in daily life, but it has a short shelf life due to its high water and protein content, making it a favorable environment for bacterial growth, including pathogenic bacteria. This research aims to evaluate the stability and efficiency of the cell-free supernatant of L. lactis ATCC 11454-ldh∆nisRKox in extending the shelf life of broiler chicken fillets. Cell-free supernatant with or without interaction with chicken fillets was stored at 4°C for 7 days, and antimicrobial activity testing against S. aureus was conducted. Broiler chicken fillet samples treated with the cell-free supernatant and untreated samples (control) were stored at 4°C and ± 30°C, and pH and total bacterial count analyses were performed during storage. The results indicate that the stability of the cell-free supernatant of L. lactis ATCC 11454-ldh∆nisRKox interacting with fillets differs significantly compared to the cell-free supernatant control during the 7-day storage period. Coating chicken fillets with the cell-free supernatant inhibits microbial growth during storage. This study demonstrates that the coating of cell-free supernatant from L. lactis ATCC 11454-ldh∆nisRKox is efficient in extending the shelf life during storage, especially at a temperature of 4°C.
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