The effect of temperature and incubation time of bacteriocins produced by lactobacillus isolates growol against Salmonella typhi in vitro.

Lactic acid bacteria that grow during fermentation produce bacteriocin compounds. Bacteriocins are protein compounds that can inhibit gram-positive and gram-negative bacteria. The purpose of this study was to determine the effect of temperature, pH, and incubation time on the bacteriocins produced by Lactobacillus isolates from growol in inhibiting Salmonella typhi bacteria. The research method is a laboratory experiment. Lactic acid bacteria isolated from growol were grown on de Man, Rogosa, and Sharpe (MRS) agar media. The Gram staining technique identified bacteria. Lactic acid bacteria growol isolates were cultured on liquid MRS media for 48 hours, and the bacteriocins were isolated. Test the bacteriocin inhibition zone against Salmonella typhi using the Kirby-Bauer method. The bacteriocins were treated with different variations of temperature and incubation time. The results showed that the lactic acid bacteria isolated from Growol are from the Lactobacillus group. The bacteriocin sensitivity test for Salmonella typhi showed an inhibition zone diameter of 9.5 mm at 40 ^oC and 10.4 mm at 72 hours of incubation. This study concludes that temperature, pH, and incubation time affect the bacteriocin activity produced by Lactobacillus isolates from growol against Salmonella typhi. [ABSTRACT FROM AUTHOR]

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