Identification of Protein Levels as Production of Bacteriosin from Lactobacillus Plantarum in Fermented Chicken Eggs

DOI

10.2991/978-94-6463-062-6_36How to use a DOI?

Keywords

Bacteriocin; Protein; L. plantarum; Incubation time; Fermentation

Abstract

Lactobacillus plantarum is a lactic acid bacterium that can produce lactic acid as well as degrade proteins into soluble proteins, peptides, and amino acids. L. plantarum can also produce bacteriocin, which has antibacterial properties. The goal of this study was to determine the protein levels in fermented chicken eggs that could increase bacteriocin production during the fermentation process using L. plantarum bacteria. This study was carried out experimentally using a completely randomized design (CRD) with three treatments and three replications. Fermentation was used for the treatment, with incubation temperatures of 37 ℃ and incubation times of 0, 48, and 96 h. The findings revealed that incubation time had a significant (P < 0.05) effect on the total protein levels of fermented chicken eggs. The Least Significant Difference (LSD) further test results revealed that the total protein level was significantly different (P < 0.05) decreased in each incubation time treatment. ANOVA revealed that incubation time had a significant (P < 0.05) effect on dissolved protein levels in fermented chicken eggs. The Least Significant Difference (LSD) further test results revealed that soluble protein levels were significantly different (P < 0.05) increased in each incubation time treatment. The decrease in total protein levels may increase the levels of dissolved protein in fermented chicken eggs. The decrease in total protein levels and increase in dissolved protein levels in optimum fermented chicken eggs incubated at 37 ℃ for 96 h so that it could be used as a reference in the production of bacteriocins.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Azmi Mangalisu
AU  - Irma Isnafia Arief
AU  - Andi Kurnia Armayanti
AU  - Zakiah Wulandari
PY  - 2022
DA  - 2022/12/22
TI  - Identification of Protein Levels as Production of Bacteriosin from Lactobacillus Plantarum in Fermented Chicken Eggs
BT  - Proceedings of the 4th International Conference on Life Sciences and Biotechnology (ICOLIB 2021)
PB  - Atlantis Press
SP  - 363
EP  - 369
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-062-6_36
DO  - 10.2991/978-94-6463-062-6_36
ID  - Mangalisu2022
ER  -