Efek Antimikroba Kombinasi Nisin dengan Minyak Atsiri Curcuma pada Mikroorganisme Patogen dan Pembusuk Pangan

https://doi.org/10.22146/agritech.29733

Rohula Utami(1*), Ardhea Mustika Sari(2), Asri Nursiwi(3), Dyah Ayu Ashari(4)

(1) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(2) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(3) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(4) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(*) Corresponding Author

Abstract


Essential oil and nisin are natural compounds that have antimicrobial activity. Both compounds are generally recognized as safe (GRAS). The concentration of essential oil and nisin needed to inhibit the growth of microorganisms can be determined using the microdilution method. The combination of Curcuma xanthorrhiza, Curcuma longa, and Curcuma zedoaria (v/v) (0.25%; 0.5%; 1%; 2%; and 4%) with nisin (b/v) (62.5 IU; 125 IU; 250 IU; 500 IU; and 1000 IU) could inhibit the growth of Bacillus cereus FNCC 0057, Salmonella typhimurium FNCC 0050, Eschericia coli FNCC 0091, Staphylococcus aureus FNCC 0047, Pseudomonas fluorescens FNCC 0070, and Aspergillus niger FNCC 6080. In higher concentration, several combinations gave bacteriocidal effect on Bacillus cereus FNCC 0057, Salmonella typhimurium FNCC 0050, Eschericia coli FNCC 0091, and Pseudomonas fluorescens FNCC 0070. The combination of nisin with Curcuma xanthorrhiza, Curcuma longa, and Curcuma zedoaria showed synergistic activities in several target microorganisms.

Keywords


Combination; curcuma; essential oil; nisin; pathogenic

Full Text:

PDF


References

Afifurrahman, Samadin, K. H., & Aziz, S. (2014). Pola kepekaan bakteri Staphylococcus aureus terhadap antibiotik vancomycin di RSUP Dr. Mohammad Hoesin Palembang. MKS, 46(4), 266-270.

Bouayed, J. (2012). Nutrition well being and health. Croatia: InTech.

BPOM. (2015). Laporan Tahunan Tahun 2014 Badan Pengawas Obat dan Makanan. Jakarta: BPOM.

BPOM. (2016). Laporan tahunan tahun 2015 Badan Pengawas Obat dan Makanan. Jakarta: BPOM.

Broughton, J. D., & Weber, G. (2011). 3 - Nisin, Natamycin and Other Commercial Fermentates Used in Food Biopreservation. England: Woodhead Publishing Limited.

Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Foof Microbiology, 94, 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022

Cabarkapa, I. S., Duragic, O. M., & Kostadinovic, L. M. (2016). Essential oils: mode of antimicrobial activity and potential application in food systems. Agro Food Industry Hi Tech, 27(3), 61-64.

CAC. (2015). Provisions for Cyclotetraglucose (INS 1504(i)), Cyclotetraglucose Syrup (INS 1504(ii)) And Nisin (INS 234). Xian: Codex Alimentarius Commission.

CDC. (2014). Surveillance for Foodborne Disease Outbreaks United States, 2011: Annual Report. Atlanta: US Department of Health and Human Services, CDC.

CDC. (2014). Surveillance for Foodborne Disease Outbreaks United States, 2012: Annual Report. Atlanta: US Department of Health and Human Services, CDC.

CDC. (2015). Surveillance for Foodborne Disease Outbreaks United States, 2013: Annual Report. Atlanta: US Department of Health and Human Services, CDC.

CDC. (2016). Surveillance for Foodborne Disease Outbreaks United States, 2014: Annual Report. Atlanta: US Department of Health and Human Services, CDC.

CLSI. (2012). Methods for Dilution Antimicrobial Susceptibility Tests f or Bacteria That Grow Aerobically; Approved Standard—Ninth Edition. Wayne: Clinical and Laboratory Standards Institute.

Dwijatmoko, M. I., Praseptiangga, D., & Muhammad, D. R. (2016). Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate. Nusantara Bioscience, 8(2), 301-305. 10.13057/nusbiosci/n080227

EUCAST. (2015). Method for the Determination of Broth Dilution Minimum Inhibitory Concentrations of Antifungal Agents . Copenhagen: EUCAST.

Faleiro, M. (2011). The mode of antibacterial action of essential oils. Formatex, 1143-1156.

Ferreira, F. D., Mossini, S. A., Ferreira, F. M., Arrotéia, C. C., Costa, C. L., Nakamura, C. V., et al. (2013). The inhibitory effects of Curcuma longa L. essential oil and curcumin on Aspergillus flavus link growth and morphology. The Scientific World Journal, 1-6. http://dx.doi.org/10.1016/j.foodchem.2012.08.003

Garg, N., Oman, T. J., Wang, T.-S. A., Gonzalo, C. V., Walker, S., & Donk, W. A. (2014). Mode of action and structure–activity relationship studies of geobacillin I. The Journal of Antibiotics, 2014(67), 133-136.

Ghrairi, T., Chaftar, N., & Hani, K. (2012). Progress in Food Preservation. United Kingdom: Willey Blackwell.

Güllüce, M., Karadayı, M., & Barış, Ö. (2013). Bacteriocins: promising natural antimicrobials. Formatex, 1016-1027.

Haddad, M., Sauvain, M., & Deharo, E. (2010). Curcuma as a parasiticidal agent: a review. Planta Medica 2011, 672-678. 10.1055/s-0030-1250549

Helen, P. A. M., Susheela G. K., Jayasree S., Nizzy A. M., Rajagopal B., & Jeeva S. (2012). Phytochemical characterization and antimicrobial activity of Curcuma xanthorrhiza Roxb. Asian Pacific Journal of Tropical Biomedicine, 2. 10.1016/S2221-1691(12)60288-3

Hu, Y., Zhang, J., Kong, W., Zhao, G., & Yang, M. (2017). Mechanisms of antifungal and anti-aflatoxigenic properties of essential oil derived from turmeric (Curcuma longa L.) on Aspergillus flavus. Food Chemistry 220, 1-8. http://dx.doi.org/10.1016/j.foodchem.2016.09.179

Jozala, A. F., Novaes, L. C., & Junior, A. P. (2015). Nisin. Croatia: InTech.

Kementan. (2015). Statistik Produksi Hortikultura Tahun 2014. (A. Promosiana, & H. D. Atmojo, Penyunt.) Jakarta: Direktorat Jenderal Hortikultura Kementerian Pertanian.

Lacroix, M. (2007). The use of essential oils and bacteriocins as natural antimicrobial and antioxidant compounds. Food, 1(2), 181-192.

Lai, E. Y., Chyau, C.-C., Mau, J.-L., Chen, C.-C., Lai, Y.-J., Shih, C.-F., et al. (2004). Antimicrobial activity and cytotoxicity of the essential oil of Curcuma zedoaria. The American Journal of Chinese Medicine, 32(2), 281-290. 10.1142/S0192415X0400193X

Mauriello, G., Luca, E. D., Storia, A. L., Villani, F., & Ercolini, D. (2005). Antimicrobial activity of a nisin-activated plastic film for food packaging. Letters in Applied Microbiology, 41, 464-469. 10.1111/j.1472-765X.2005.01796.x

Nattress, F. M., & Baker, L. P. (2003). Effects of treatment with lysozyme and nisin on the microflora and sensory properties of commercial pork. International Journal of Food Microbioogy, 85(3), 259-267. 10.1016/S0168-1605(02)00545-7

Negi, P. S. (2012). Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. International Journal of Food Microbiology, 156, 7-17. 10.1016/j.ijfoodmicro.2012.03.006

O'Bryan, C. A., Pendleton, S. J., Crandall, P. G., & Ricke, S. C. (2015). Potential of plant essential oils and their components in animal agriculture – in vitro studies on antibacterial mode of action. Frontier in Veterinary Science, 2, 1-8. 10.3389/fvets.2015.00035

Pinto, M. S., Carvalho, A. F., Pires, A. C., Souza, A. A., Silva, P. H., Sobral, D., et al. (2011). The effect of nisin on Staphylococcus aureus count and the physicochemical properties of traditional minas serro cheese. International Dairy Journal, 21, 90-96. 10.1016/j.idairyj.2010.08.001

Saad, N. Y., Muller, C. D., & Lobstein, A. (2013). Major bioactivities and mechanism of action of essential oils and their components. Flavour and Fragrance Journal, 2013(28), 269-279.

Setiawan, A., Utami, R., & Kawiji. (2013). Pengaruh penambahan minyak atsiri rimpang temulawak (Curcuma xanthorizza Roxb) pada edible film terhadap karakteristik organoleptik dan antimikrobia. Jurnal Teknosains Pangan, 2(3), 9-14.

Singh, G., Singh, O. P., & Maurya, S. (2002). Chemical and biocidal investigations on essential oils of some Indian Curcuma species. Progress in Crystal Growth and Characterization of Materials, 2002, 75-81. https://doi.org/10.1016/S0960-8974(02)00030-X

Solomakos, N., Govaris, A., Koidis, P., & Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Meat Science, 80(2008), 159-166. https://doi.org/10.1016/j.fm.2007.07.002

Turgis, M., Vu, K. D., Dupont, C., & Lacroix, M. (2012). Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria. Food Research International, 48(2012), 696-702. 10.1016/j.foodres.2012.06.016

Yusuf, M. A., & Hamid, T. H. (2013). Lactic acid bacteria: bacteriocin producer: a mini review. IOSR Journal of Pharmacy, 3(4), 44-50.

Zhou, L., Heel, A. J., Montalban-Lopez, M., & Kulpers, O. P. (2016). Potentiating the activity of nisin against Escherichia coli. Frontiers in Cell and Development Biology, 4, 1-9. 10.3389/fcell.2016.00007



DOI: https://doi.org/10.22146/agritech.29733

Article Metrics

Abstract views : 2862 | views : 5352

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2019 Rohula Utami, Ardhea Mustika Sari, Asri Nursiwi, Dyah Ayu Ashari

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

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats