Antibacterial Activity of Lactic Acid Bacteria Isolated from Cincalok Against Escherichia coli and Listeria monocytogenes

Zuwita Cahaya Rani Br Lubis, Yulia Oktavia, Sri Novalina Amrizal, Wulandari Wulandari

Abstract


This study aims to determine the antibacterial activity of lactic acid bacteria (LAB) isolates from cincalok, a traditional shrimp fermentation product, against Escherichia coli and Listeria monocytogenes. Five lactic acid bacteria isolates (A1, A2, A3, A4, and A5) were assayed for their antagonistic activity against E. coli and L. monocytogenes. The antagonistic assays were conducted with different incubation times of the LAB isolates before the antagonistic assays. The incubation times were 18, 21, and 24 hours. LAB isolates that showed inhibition zones were further assayed in antibacterial assays. Antibacterial assays were conducted by the disk diffusion method. Antagonistic and antibacterial assays were each carried out in triplicate. The antagonistic assay results showed that only isolates A3 and A4, which were incubated for 24 hours, showed inhibition zones. Inhibition zones of isolate A3 against L. monocytogenes were 1.33 ± 1.04 mm, while against E. coli were 0.67 ± 0.29 mm. Inhibition zones of isolate A4 against L. monocytogenes were 1.33 ± 1.04 mm, while against E. coli were 1 ± 0.5 mm. Antibacterial assay results showed inhibition zones of isolate A3 against L. monocytogenes were 4.67 ± 0.58 mm, while E. coli 6.67 ± 2.08 mm. Inhibition zones of isolate A4 against L. monocytogenes were 3.67 ± 0.58 mm, while E. coli 4.33 ± 0.58 mm. Antibacterial activity of Isolates A3 and A4 had weak inhibition against L. monocytogenes and E. coli. Antibacterial activity depended on the type of target bacteria and was influenced by incubation time and environmental conditions.


Keywords


Lactic acid bacteria; cincalok; antibacterial activity; Escherichia coli; Listeria monocytogenes

Full Text:

FULL TEXT PDF

References


A. Y. Susilowati, S. N. Jannah, H. P. Kusumaningrum, and S. S. Sulistiani, “Isolasi dan Identifikasi Bakteri Asam Laktat dari Susu Kambing Sebagai Bakteri Antagonis Listeria monocytogenes dan Escherichia coli Penyebab Foodborne Disease,” J. Teknol. Pangan, vol. 6, no. 2, pp. 24–31, 2022, doi: 10.14710/jtp.2022.29488.

S. L. W. On and W. P. Rahayu, “Estimates for the burden and costs of foodborne diarrhoeal illness in Indonesia,” Asia-Pacific J. Food Saf. Secur., vol. 3, no. 1, pp. 3–16, 2017.

M. P. Mokoena, C. A. Omatola, and A. O. Olaniran, “Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens,” Molecules, vol. 26, no. 22, 2021, doi: 10.3390/molecules26227055.

A. Abiyyah and Y. Oktavia, “Isolation and Characterisation of Lactic Acid Bacteria in Cincalok from Pengujan Village , Riau Islands,” vol. 10, no. 1, pp. 17–21, 2025.

H. Herrmann and H. Bucksch, “Diameter,” Dict. Geotech. Eng. Geotech., pp. 371–371, 2014, doi: 10.1007/978-3-642-41714-6_41755.

J. Silalahi, P. Situmorang, P. Patilaya, and Y. C. E. Silalahi, “Antibacterial activity of chitosan and hydrolyzed coconut oil and their combination against Bacillus cereus and Escherichia coli,” Asian J. Pharm. Clin. Res., vol. 9, no. 5, pp. 69–73, 2016, doi: 10.22159/ajpcr.2016.v9i5.11768.

M. U. E. Sanam, A. I. R. Detha, and N. K. Rohi, “Detection of antibacterial activity of lactic acid bacteria, isolated from Sumba mare’s milk, against Bacillus cereus, Staphylococcus aureus, and Escherichia coli,” J. Adv. Vet. Anim. Res., vol. 9, no. 1, pp. 53–58, 2022, doi: 10.5455/javar.2022.i568.

Y. Loforte, N. Fernandes, A. M. de Almeida, V. Cadavez, and U. Gonzales-Barron, “A Meta-Analysis on the In Vitro Antagonistic Effects of Lactic Acid Bacteria from Dairy Products on Foodborne Pathogens,” Foods, vol. 14, no. 6, pp. 1–24, 2025, doi: 10.3390/foods14060907.

S. Melia, E. Purwati, Y. F. Kurnia, and D. R. Pratama, “Antimicrobial potential of pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia,” Biodiversitas, vol. 20, no. 12, 2019, doi: 10.13057/biodiv/d201210.

M. Hasan, B. Nasution, S. Ramadhani, and E. Fachrial, “Isolation , Characterization and Antibacterial Activities of Lactic Acid Bacteria Isolated From Batak ’ s Special Food " Dali Ni Horbo ” Isolasi , Karakterisasi dan Aktivitas Antibakteri Bakteri Asam Laktat yang Diisolasi dari Makanan Khas Batak “ Dali Ni,” vol. 18, no. April, pp. 1–11, 2020.

“VIEWOF~1.PDF.”

S. D. Todorov, I. Popov, R. Weeks, and M. L. Chikindas, “Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns,” Foods, vol. 11, no. 19, pp. 1–21, 2022, doi: 10.3390/foods11193145.

S. Telhig, L. Ben Said, S. Zirah, I. Fliss, and S. Rebuffat, “Bacteriocins to Thwart Bacterial Resistance in Gram-Negative Bacteria,” Front. Microbiol., vol. 11, no. November, 2020, doi: 10.3389/fmicb.2020.586433.

T. Kaewchomphunuch, T. Charoenpichitnunt, V. Thongbaiyai, N. Ngamwongsatit, and K. Kaeoket, “Cell-free culture supernatants of Lactobacillus spp. and Pediococcus spp. inhibit growth of pathogenic Escherichia coli isolated from pigs in Thailand,” BMC Vet. Res., vol. 18, no. 1, pp. 1–13, 2022, doi: 10.1186/s12917-022-03140-8.

M. B. Pisano et al., “Inhibitory Effect of Lactiplantibacillus plantarum and Lactococcus lactis Autochtonous Strains against Listeria monocytogenes in a Laboratory Cheese Model,” Foods, vol. 11, no. 5, 2022, doi: 10.3390/foods11050715.




DOI: http://dx.doi.org/10.22135/sje.2025.10.3.150-155

Refbacks

  • There are currently no refbacks.


Copyright (c) 2026 Sriwijaya Journal of Environment

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.