Pakistan Journal of Nutrition1680-51941994-7984Asian Network for Scientific Information10.3923/pjn.2017.444.450Lactobacillus plantarum IIA-1A5 as a Bio-preservative of Beef Sausage]]>Isnafia AriefIrma WulandariZakiah Sindya SinagaErti Marsally SitumorangDea 62017166Background: Beef sausage is a meat product that is potentially susceptible to microbial growth. Most chemical preservatives in current use may cause unhealthy effects in humans if consumed in large doses; therefore, the use of bio-preservatives, such as bacteriocin from Lactobacillus plantarum IIA-1A5 is needed. Objective: This study aimed to assess the characteristics of bacteriocins produced by Lactobacillus plantarum and their effects on sausage quality. Methodology: In this experimental study an attempt was made to investigate the microbiological, physicochemical and sensory characteristics of beef sausages supplemented with various preservatives (control, 0.3% nitrate and 0.3% bacteriocin) for various periods (0, 3, 6 and 9 days) in a cold temperature (4-6°C). Parameters measured included: Acidity, water binding activity, water activity and total acid number. Results: The results showed that the presence of bacteriocin in the sausages inhibited the growth of pathogenic Staphylococcus aureus and Escherichia coli bacteria until day 6, which was better than the inhibition observed in the presence of nitrite. Conclusion: The study concluded that bacteriocin from Lactobacillus plantarum IIA-1A5 could replace nitrite as a preservative for 6 days of storage.]]>Aberle, E.D., J.C. Forrest, H.B. Hendrick, M.D. Judge and R.A. Merkel,2000Kramlich, W.E.,19711971Delgado-Pando, G., S. Cofrades, C. Ruiz-Capillas, M.T. Solas, M. Triki and F. Jimenez-Colmenero,2011896571Cotter, P.D., C. Hill and R.P. Ross,20053777788Hata, T., R. Tanaka and S. Ohmomo,2010Lactobacillus plantarum A-1.]]>1379499Arief, I.I., B.S.L. Jenie, T. Suryati, G. Ayuningtyas and A. Fuziawan,2012Lactobacillus plantarum 2c12 and its application on beef meatball as biopreservative.]]>379096Arief, I.I., Z. Wulandari, E.L. Aditia and M. Baihaqi,2014Lactobacillus plantarum IIA-2C12 as starter culture.]]>20352356Fardiaz, S.,1992AOAC,200516th Edn.,Setyaningsih, D., A. Apriyantono and M.P. Sari,2010AOAC.,2006Arief, I.I., D.N. Afiyah, Z. Wulandari and C. Budiman,2016Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.]]>81M2761M2769Andarwulan, N., F. Kusnandar and D. Herawati,2011Masuda, Y., T. Zendo and K. Sonomoto,20123312Savadogo, A., C.A.T. Ouattara, I.H.N. Bassole and S.A. Traore,20065678683Badan Standarisasi Nasional,19951995Nurul, H., T.L.J. Alistair, H.W. Lim and I. Noryati,201017469476Honikel, K.O.,2008786876Arief, I.I., T. Suryati, D.N. Afiyah and D.P. Wardhani,2014Tectona grandis) addition as preservative and natural dye.]]>2120332042Arief, I.I., B.S.L. Jenie, M. Astawan, K. Fujiyama and A.B. Witarto,201592536Soeparno,20054th Edn.,Estiasih, T. and K.G.S. Ahmadi,2011Van Reenen, C.A., W.H. Van Zyl and L.M.T. Dicks,2006Lactobacillus plantarum 423 and analysis of the plasmid encoding the bacteriocin.]]>7276447651Arief, I.I., C. Budiman, B.S.L. Jenie, E. Andreas and A. Yuneni,2015Lactobacillus plantarum IIA-1A5 displays bactericidal activity against Staphylococcus aureus.]]>6603613Kia, K.W., I.I. Arief, C. Sumantri and C. Budiman,2016Lactobacillus plantarum IIA-1A5 retards pathogenic bacteria in beef meatball stored at room temperature.]]>113743Lawrie, R.A.,20033rd Edn.,