year 19, Issue 4 (July - August 2025)
Iran J Med Microbiol 2025, 19(4): 220-229 |
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Sukmawati S, Bin Zakariah M I, Ratna R, Radjawane C, Amalia Azka F, Azman Kasan N. Characterization of Bacteriocins Based on Amino Acid Composition and Molecular Weight. Iran J Med Microbiol 2025; 19 (4) :220-229
URL: http://ijmm.ir/article-1-2833-en.html
URL: http://ijmm.ir/article-1-2833-en.html
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: (341 Views)
Background and Aims: 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.
Materials and Methods: High-performance liquid chromatography (HPLC) was used to analyze amino acid profiles, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was employed to determine molecular weights.
Results: 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 (>30 kDa). Amino acid analysis revealed the dominance of L-cystine (33–45%) and L-proline (9–20%), along with notable amounts of glutamic acid and leucine. These amino acids are essential for structural stability and antimicrobial activity.
Conclusion: The findings suggest 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: 2025/08/2 | Accepted: 2025/09/23 | ePublished: 2025/10/10
Received: 2025/08/2 | Accepted: 2025/09/23 | ePublished: 2025/10/10
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