Bacteriocin antimicrobial isolation in fish soy sauce

Abstract

Fish sauce can be made from fermented fish. In fermentation plays a role Lactic Acid Bacteria (LAB). The role of lactic acid bacteria has a preservative effect because it can produce compounds that can inhibit the growth of various microbes. Besides lactic acid bacteria produce bacteriocin which also function as antimicrobials. The purpose of this study was to be able to isolate bacteriocin from fish sauce with SDS-PAGE electrophoresis. The study was conducted at the Laboratory of Agricultural Biotechnology Udayana University, Denpasar with a Descriptive Method. The research was carried out in sequence, namely, isolating lactic acid bacteria from fish sauce, Growing Lactic Acid Bacteria on Poor Nutrient Media so that its growth is depressed, because with life stressed Lactic Acid Bacteria can remove Bacteriocin as an Antimicrobial agent. With SDS-Page you will see separate proteins according to their weight, which are specific bands. The protein band which ranges from 17.0 kDa - 17.5 kDa is bacteriocin