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Sukmawati Sukmawati1 
, Mohd Ihwan Bin Zakariah2 , Ratna Ratna3 , Christy Radjawane4 , Falina Amalia Azka4 , Nor Azman Kasan2
, Mohd Ihwan Bin Zakariah2 , Ratna Ratna3 , Christy Radjawane4 , Falina Amalia Azka4 , Nor Azman Kasan2
1- Department of Fishery Product Processing, Faculty of Fishery, Universitas Muhammadiyah Sorong, Sorong, Indonesia , sukmawati.unamin@um-sorong.ac.id
2- Higher Instituition Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu (UMT), Terengganu, Malaysia
3- Department of Fishery Resource Management, Faculty of Fisheries, Universitas Muhammadiyah Sorong, Sorong, Indonesia
4- Department of Fishery Product Processing, Faculty of Fishery, Universitas Muhammadiyah Sorong, Sorong, Indonesia
2- Higher Instituition Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu (UMT), Terengganu, Malaysia
3- Department of Fishery Resource Management, Faculty of Fisheries, Universitas Muhammadiyah Sorong, Sorong, Indonesia
4- Department of Fishery Product Processing, Faculty of Fishery, Universitas Muhammadiyah Sorong, Sorong, Indonesia
Abstract: (4 Views)
Background and Aim: Bacteriocins are antimicrobial peptides produced by bacteria that hold great potential as natural preservatives and bioactive compounds. This study aimed to characterize bacteriocins produced by Bacillus paramycoides strain MCCC 1A04098 (BSH1), Bacillus albus strain MCCC 1A02146 (BSH2), and Bacillus cereus strain IAM 12605 (BSH3), isolated from cincalok, a traditional fermented shrimp product.
The methods: used included high-performance liquid chromatography (HPLC) to analyze amino acid profiles and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) to determine molecular weights.
The results: showed that bacteriocins from BSH1, BSH2, and BSH3 had molecular weights of 55.02 kDa, 51.15 kDa, and 50.12 kDa, respectively, classifying them as class III bacteriocins (molecular weight >30 kDa). Amino acid analysis revealed the presence of both essential and non-essential amino acids, with glutamic acid (12.57%), leucine (10.23%), and alanine (9.45%) as the most abundant. These amino acids are considered important for structural stability and antimicrobial activity.
Conclusion: Overall, the findings indicate that bacteriocins derived from cincalok not only broaden the understanding of bacteriocin diversity from local fermented foods but also demonstrate strong potential as natural antimicrobial agents for applications in food preservation and healthcare industries.
The methods: used included high-performance liquid chromatography (HPLC) to analyze amino acid profiles and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) to determine molecular weights.
The results: showed that bacteriocins from BSH1, BSH2, and BSH3 had molecular weights of 55.02 kDa, 51.15 kDa, and 50.12 kDa, respectively, classifying them as class III bacteriocins (molecular weight >30 kDa). Amino acid analysis revealed the presence of both essential and non-essential amino acids, with glutamic acid (12.57%), leucine (10.23%), and alanine (9.45%) as the most abundant. These amino acids are considered important for structural stability and antimicrobial activity.
Conclusion: Overall, the findings indicate that bacteriocins derived from cincalok not only broaden the understanding of bacteriocin diversity from local fermented foods but also demonstrate strong potential as natural antimicrobial agents for applications in food preservation and healthcare industries.
Keywords: Bacteriocins, Amino_acid_composition, Molecular_weight, Antimicrobial_peptides, Characterization.
Type of Study: Original Research Article |
Subject:
Food Microbiology
Received: 2025/08/22 | Accepted: 2025/09/23
Received: 2025/08/22 | Accepted: 2025/09/23
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Iranian Journal of Medical Microbiology by Farname is licensed under CC BY-NC 4.0
