Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

• Published in: BIO web of conferences Vol. 99; p. 2023
• Main Authors: Efendi, Raswen, Restuhadi, Fajar, Hasibuan, Ahmad Ibrahim Roni Surya, Lestari, Masniar Indah, Rossi, Evy
• Format: Journal Article
• Language: English
• Published: EDP Sciences 01-01-2024
• ISSN: 2117-4458; 2117-4458
• DOI: 10.1051/bioconf/20249902023

One of the preservatives often used in processed meat, such as sausages, is nitrite; however, bacteriocins produced by lactic acid bacteria (LAB) offer a natural concentration of bacteriocin from
Lactobacillus pentosus
st MIL 195 to use as a natural preservative for chicken sausages. A completely randomized design was employed with five bacteriocin concentrations (0.0%, 0.2%, 0.3%, 0.4%, and 0.5% v/w) and three replications. Parameters analyzed included water content, ash, fat, protein, total LAB count, and sensory characteristics. The results indicated that 0.4% bacteriocin provided the most effective preservation. After nine days, these sausages met SNI-01-3820-2015 quality standards, exhibiting 57.52% water content, 2.54% ash, 15.40% protein, 5.55% fat, and a total microbial count of 5.23 log cfu.g-1. Sensory analysis revealed a grayish-white color, a slightly chicken aroma, a slightly meaty taste, and a chewy texture. Importantly, consumer preference was highest for sausages treated with 0.4% bacteriocin. Bacteriocins can inhibit the growth of spoilage bacteria; therefore, the effect can extend the shelf life of food goods and improve food security.