Triana Setyawardani, Juni Sumarmono, Heni Risqiati, Setya Agus Santosa


The study was aimed to investigate the antimicrobial activity of bacterial isolates L.plantarum 3CT7 and 20CT8 from goat colostrum. The antimicrobial activity of cell-free supernatant was tested using a well-diffusion method on several indicators: temperature, time of storage, and pH. Antimicrobial activity was recorded in both isolates at pH 2.0; 4.0; 6.0 and 8.0, temperature at 0, 50 and 100 oC, and in cold storage for 0, 15, 30, 45 and 60 days. L.plantarum 7CT3 and L.plantarum 20CT8  have a bigger zone of inhibition than that of Pseudomonas spp. as compared to other bacteria. Testing the cell-free activity was aimed to investigate the metabolite inhibition by L.plantarum. The isolates were capable of inhibiting all pathogenic bacteria in the experiment (S. thypimurium, E. coli, and S. aureus)  as evidenced from the similar zone of inhibition from 15.83 to 16.06 mm. Isolates (L. plantarum 7CT3 dan 20CT8) exhibit inhibitory properties against S.thypimurium, S. aureus, Pseudomonas spp.. and L. monocytogenes at 0, 50 and 100oC. L.plantarum 7CT3 and L.plantarum 20CT8 exhibit antimicrobial activity during cold storage. Both isolates grown in the range of pH from 2 to 8 could inhibit S. thypimurium, E. coli, S. aureus and Pseudomonas spp.  In general, the two isolates are the potential antimicrobial activity with broad ranges of pH, temperature and storage time.


Isolate, antimicrobial activity, temperature, pH, storage time

Full Text:



Arisanti RR, C Indriani, and SA Wilopo. 2018. Kontribusi agen dan faktor penyebab kejadian luar biasa keracunan pangan di Indonesia: kajian sistematis. Berita Kedokteran Masyarakat 34: 99-106.

Assefa E, F Beyene, and A Santhanam. 2008. Effect of temperature and pH on the antimicrobial activity of inhibitory substances produced by lactic acid bacteria isolated from Ergo, an Ethiopian traditional fermented milk. African Journal of Microbiology Research 2: 229-234.

Çadirci BH, and S Çitak. 2005. A comparison of two methods used for measuring antagonistic activity of lactic acid bacteria. Pak. J. Nutr 4: 237-241.

Dinev T, G Beev, M Tzanova, S Denev, D Dermendzhieva, and A Stoyanova. 2018. Antimicrobial activity of Lactobacillus plantarum against pathogenic and food spoilage microorganisms: a review. Bulgarian Journal of Veterinary Medicine 21.

Fayol-Messaoudi D, CN Berger, M-H Coconnier-Polter, V Lievin-Le Moal, and AL Servin. 2005. pH-, Lactic acid-, and non-lactic acid-dependent activities of probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium. Appl Environ Microbiol 71: 6008-6013.

Hartmann HA, T Wilke, and R Erdmann. 2011. Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. International Journal of Food Microbiology 146: 192-199.

Heredia-Castro PY, JI Méndez-Romero, A Hernández-Mendoza, E Acedo-Félix, AF González-Córdova, and B Vallejo-Cordoba. 2015. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese. Journal of dairy science 98: 8285-8293.

Khay EO, M Idaomar, L Castro, P Bernárdez, N Senhaji, and J Abrini. 2013. Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk. African Journal of Biotechnology 10: 10447-10455.

Kusmarwati A, FR Arief, and S Haryati. 2014. Eksplorasi bakteriosin dari bakteri asam laktat asal rusip bangka dan kalimantan. Jurnal pascapanen dan bioteknologi kelautan dan perikanan 9: 29-40.

Mezaini A, N-E Chihib, A Dilmi Bouras, N Nedjar-Arroume, and JP Hornez. 2009. Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product. Journal of environmental and public health: 1-6.

Pinto AL, M Fernandes, C Pinto, H Albano, F Castilho, P Teixeira, and PA Gibbs. 2009. Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. International Journal of Food Microbiology 129: 50-58.

Setyawardani, AHD Rahardjo, and M Sulistyowati. 2017. Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening. Tropical Animal Science Journal 40: 55-62.

Setyawardani, WP Rahayu, RRA Maheswari, and NS Palupi. 2014. Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk. International Food Research Journal 21: 959-964.

Tejero-Sariñena S, J Barlow, A Costabile, GR Gibson, and I Rowland. 2012. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids. Anaerobe 18: 530-538.

Teneva D, R Denkova, B Goranov, Z Denkova, and G Kostov. 2017. Antimicrobial activity of Lactobacillus plantarum strains against Salmonella pathogens. Ukrainian food journal 6: 125-133.

Zacharof MP, and RW Lovitt. 2012. Bacteriocins produced by lactic acid bacteria; a review article. APCBEE Procedia 2: 50-56.

Zouhir A, E Kheadr, I Fliss, and JB Hamida. 2011. Partial purification and characterization of two bacteriocin-like inhibitory substances produced by bifidobacteria. African Journal of Microbiology Research 5: 411-418.


Article Metrics

##”article.abstract”## view : 2059 times
PDF – 524 times

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Powered by OJS | Design by ThemeOJS