Preliminary study of isolation bacteriocin producing bacteria from fermented cabbage brassica oleracea

Lactic acid bacteria are commonly known for their natural ability to produce antimicrobial substances such as bacteriocin in which the bacteriocin were synthesized ribosomally with low molecular weight protein. Bacteriocin also used in food industries as a natural food preservative to improve the food safety and stability. The uses of bacteriocin in food industries prove that bacteriocin are safe and can be applied to aquaculture field. In this study, bacteria strain from fermented vegetable were isolated and purified for bacteriocin production. A total of 25 bacterial strain were isolated and morphologically identified from fermented vegetable were screen for their ability to inhibit the growth of pathogenic indicator strain such as Escherichia coli, Shigella, Pseudomonas, Salmonella, and Aeromonos spp. Bacteriocin are produce from cell-free supernatant after incubation for two to three days and the antimicrobial activity of bacteriocin was studied by preliminary screening, freeze dry method, pour plate method and partial purification method. The test was done to see the clear zone of inhibition in the plate. All bacteriosin strain that were screen, show no clear zone of inhibition after being exposed to preliminary screening, freeze dry method, pour plate method and partial purification method of the methods. Bacterial strain isolated from fermented vegetable were found to be incapable to produce bacteriocin and can't inhibit wide range of pathogenic indicator bacteria. Thus, bacteriocin producing bacteria from fermented vegetables in this research could not be explore as a potential antimicrobial agent to inhibit growth of bacteria that can cause disease in wide range industry.