J. Life Sci. Biomed. 6(1): 15-21, Jan 30, 2016
Life Science and Biomedicine
Characterization of Bacteriocin Lactobacillus casei on Histamine-
Amidya Nugrahani1 , Hardoko2, Anik Martinah Hariati3
1Master Program, Faculty of Fisheries and Marine Sciences, University of Brawijaya, Malang-65145, Indonesia.
2Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, University of Brawijaya, Malang-65145, Indonesia.
3Head of the Laboratory of Fish Nutrition, University of Brawijaya, Malang-65145, Indonesia.
ABSTRACT: Tuna which has undergone a process of decay will be poisoned if being consumed. It caused by
the contamination of pathogenic bacteria such as Escherichia coli, Salmonella, Vibrio cholerae,
Enterobacteriacea etc. Some types of fish contain histidine family scmbroidae high free, such as yellow tail
tuna 740 mg/100g of meat, bigeye tuna 491 mg/100 g, mahi-mahi 344 mg/100 g, mackarel 600 mg/100 g,
skipjack 1192 mg/100 g and albakor highest to 2 g/100 g. The formation process of histamine in fish is
influenced by the activity of the enzyme L-Histidine Decarboxylase (HDC). Bacteriocin Lactobacillus casei
extract is able to inhibit the activity of Pseudomonas sp, Proteus morgani and Micrococcus sp. The extract of
bacteriocin Lactobacillus casei has a high temperature stability which has inhibitory activity against bacteria
test at a temperature of 90oC. Bacteriocin Lactobacillus casei from bacteria Pseudomonas sp has the optimum
activity at pH 5 with inhibition diameter of 8.25 mm, while the bacteria Micrococcus sp has the optimum
activity at pH 4 with a inhibition diameter of 9.25 mm. Bacteriocin Lactobacillus casei has a molecular weight
of 14.34 kDa which included in the group of class III bacteriocins, generally has a large size (> 10 kDa), and can
not survive against the heat. Bacteriocins Lactobacillus casei extract can inhibit the activity of histamine-
forming bacteria growth and have stable properties to high temperature and pH. Future research is
recommended to do the production of bacteriocins Lactobacillus casei optimization and its application in
Keywords: Characterization, Lactobacillus casei, Bacteriocin, Histamine Forming Bacteria
Swordfish which belonging to the family of scombroidae will being easily decayed at the room temperature,
and also the high water content in fish would be a suitable medium for the metabolism of spoilage bacteria that
will causing the process of decay and the fish will no longer fresh anymore. The swordfish that has been decayed
will be poisoned if being consumed. It caused by the contamination of pathogenic bacteria such as Escherichiacoli,
Salmonella, Vibrio cholerae, Enterobacteriacea etc. Poisoning that often occurs by tuna were the histamine
(scombroid fish poisoning) . The process of formation of histamine in fish is influenced by the activity of the
enzyme L-Histidine Decarboxylase (HDC). Various types of bacteria are capable to producing the enzyme HDC,
including the Enterobacteriaceae, for example: Enterobacter agglomerans, Enterobacter cloacae, Enterobacter
intermedium, Hafnia alvei, Klebsiella pneumoniae, and Morganella morganii .
To inhibit the bacterial growth, it is necessary to do the preventive measures in order to slow down the
change of histidine so it will not cause the allergie such as by using bacteriocins as an antibacterial agent.
Bacteriocins is one of the antimicrobial compounds that produced by lactic acid bacteria. Bacteriocins is defined
as the active peptides or peptide complexes that were synthesized at the ribosomes, and also have the activity of
bakteriostatic and bactericidal . Bacteriocin that produced by LAB is a secondary metabolite produced by
ribosomes, sensitive to proteolytic enzymes and may be inactivated by the digestive tract protease enzyme,
generally has a heat resistance (60 C or 100 C for 30 minutes or more), stable at acid pH and neutral,
inactivated at pH above 8.0 .
It is known that Lactobacillus casei bacteria can produce the bacteriocin that has antibacterial activity
against several common pathogens and spoilage microorganisms in food production. It was explained by Chotiah
 with the result that the crude bacteriocin Lactobacillus casei has antagonistic properties against pathogens
(S.typhimurium; E. coli; B. cereus and S. enteritidis. Inhibitory activity against E.coli K99 enterotoxigenic and S.BCC
aureus B2062 / ATCC 25923 is not visible. Based on the result above, this research will discuss about the chemical
and physical characteristics of bacteriocins of Lactobacillus casei and its application on histamine-forming
To cite this paper: Nugrahani A, Hardoko, Martinah Hariati A. 2016. Characterization of Bacteriocin Lactobacillus casei on Histamine-Forming Bacteria. J. Life Sci.
Biomed. 6(1): 15-21.