KONSENTRASI MINIMUM SISTEM LAKTOPEROKSIDASE UNTUK MENEKAN PERTUMBUHAN Escherichia coli PADA SUSU SAPI SEGAR [Minimum Inhibitory Concentration of Lactoperoxidase System Against Escherichia coli in Fresh Bovine Milk]

• Main Authors: Bagus Fitriansyah, Ahmad Ni’matullah Al-Baarri, Anang Mohamad Legowo
• Format: Article
• Language: English
• Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2015-07-01
• Series: Jurnal Teknologi dan Industri Pangan
• Subjects: Escherichia coli; fresh milk; lactoperoxidase; minimum inhibitory concentration
• Online Access: http://journal.ipb.ac.id/index.php/jtip/article/view/10708
• ISSN: 1979-7788; 2087-751X

<p><em>Fresh milk production in Central Java has increased every year resulting in the requirement of the rapid and good process for fresh milk handling to keep the quality against bacteria. Lactoperoxidase system (LPOS) was well documented as a strategy to extend the shelf life of fresh milk but it hasn’t been known yet for the minimum level of lactoperoxidase (LPO) utilization to activate LPOS in the milk. The purpose of this study was to analyze minimum concentration of LPO and its components by calculating minimum inhibitory concentration (MIC) against Escherichia coli and total bacteria in fresh milk. LPO was obtained from bovine whey and its purity was analyzed using SDS-PAGE. </em><em>To activate the LPO performance, </em><em>two substates namely H₂O₂ and KSCN were used with various concentrations. The MIC was analyzed 3 times using 3M™ Petrifilm™ Aerobic Count Plates. The result showed that </em><em>3.11</em><em> unit/mL LPO, 0.03 mM subs-trates have been found as MIC of LPOS against bacteria and Escherichia coli</em><em> </em><em>in milk. This result might provide benefit to the utilization of </em><em>minimal </em><em>LPOS in fresh milk to safe the amount of LPO.</em></p>