Bacteriocin Activity of Lactic Acid Bacteria from Ripe Tome-Tome Fruit (Flacourtia Inermis) Material

The objective of this study are to isolate lactic acid bacteria from ripe tome-tome fruit (Flacourtia inermis and bacteriocin activity in inhibiting the growth of Staphylococcus aureus and Escherichia coli. The results showed that 10 isolates of lactic acid bacteria were found and have the potential to produce bacteriocins. They were isolates TM1, TM2, TM3, TM4, TM5, TM6, TM7, TM8, TM9 and TM10 and were identified as members of the genus Lactobacillus (TM1,TM2,TM7,TM8,TM9,TM10) and members of the genus Lactococcus (TM3,TM4,TM5,TM6). The ten isolates of lactic acid bacteria were able to produce bacteriocin and were able to inhibit the growth of S. aureus but unable to inhibit the growth of E. coli . Bacteriocins from the ten LAB isolates are expected to be used as raw materials alternative preservatives in food products because of their ability to inhibit growth of food spoilage microbes, resulting in the use of chemical additives can be minimized.