Production of Crude Bacteriocin and Bacteriocin Activity from Fermented Chicken Egg

Produce bacteriocin which also has antibacterial properties. Different incubation times affect the amount of L. plantarum that can be identified as containing bacteriocins. Chicken eggs were pasteurized at 60 degrees C for 3.5 min and cracked then sterilized for 15 min and fermented with an incubation temperature of 37 degrees C and incubation time of 0 h, 48 h and 96 h. The parameters measured in this study were crude bacteriocin production by looking at the pH value before and after crude bacteriocin production and testing the activity of fermented chicken egg bacteriocin. Analysis of research data is analysis of variance Completely Randomized Design (CRD). The results showed that the increase in incubation time had a significant effect (P < 0.05) on the pH value of fermented eggs. The pH value decreased with increasing incubation time. The pH value becomes standard, namely 6.4 - 6.8 as a condition to produce crude bacteriocin. The bacteriocin activity test was carried out on Staphylococcus aureus, Salmonella typhi and Escherichia coli test bacteria. The data obtained showed that E. coli was sensitive and had a larger zone of inhibition when compared to Staphylococcus aureus and Salmonella typhi. The bacteriocin activity of fermented chicken eggs was optimum at the optimum incubation temperature of 37 degrees C for 96 h as seen from the formation of a clear zone on MHA media. The production of bacteriocin in fermented chicken eggs.