POTENSI LACTOBACILLUS DALAM MENCEGAH  LISTERIA MONOCYTOGENES

Firat Meiyasa

doi:10.32382/mgp.v27i1.1413

POTENSI LACTOBACILLUS DALAM MENCEGAH LISTERIA MONOCYTOGENES

Firat Meiyasa

Abstract

Kontaminasi bahan pangan yang disebabkan oleh Listeria monocytogenes merupakan masalah yang serius karena menyebabkan kerugian ekonomi akibat rusaknya produk pangan dan masalah kesehatan manusia terutama di negara berkembang termasuk Indonesia. Bakteri patogen ini dapat menyebabkan gastroenteritis, infeksi aliran darah dan sistem saraf pusat, terutama pada pasien immunocompromised dan pada kelompok usia lanjut, maupun ibu hamil. Salah satu solusi pencegahan infeksi oleh bakteri patogen ini adalah penerapan teknologi pengawetan pangan dengan memanfaatkan potensi kelompok bakteri asam laktat seperti Lactobacillus spp. yang mampu menghasilkan senyawa-senyawa aktif pengawet bahan pangan sekaligus bersifat antimikroba terhadap mikroorganisme patogenseperti asam-asam organik, diasetil, hidrogen peroksida, dan bakteriosin. Selain itu, mekanisme kerja bakteri asam laktat di dalam menghambat aktivitas L. monocytogenes meliputi peningkatan fungsi barrier dan sebagai imunomodulator. Beberapa spesies Lactobacillus yang mampu mengendalikan aktivitas L. monocytogenes baik secara in vitro maupun in vivo meliputi L. plantarum BSL, L. casei shirota, L. sakei 2a, L. plantarum MB427, L. plantarum ZDY 2013, L. plantarum 2142, L. paraplantarum FT259, L. delbrueckii UFV H2B20, L. curvatus MBSa2, L. casei AI 62, L. lactis 140/2, L. lactis 768/5, L. salivarius FC113, L. brevis MLK27

Keywords

bakteri asam laktat, Lactobacillus, Listeria monocytogenes, probiotik

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DOI: https://doi.org/10.32382/mgp.v27i1.1413