Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru, Indonesia

^* Corresponding author: evy.rossi@lecturer.unri.ac.id

Abstract

One of the preservatives often used in processed meat, such as sausages, is nitrite; however, bacteriocins produced by lactic acid bacteria (LAB) offer a natural concentration of bacteriocin from Lactobacillus pentosus st MIL 195 to use as a natural preservative for chicken sausages. A completely randomized design was employed with five bacteriocin concentrations (0.0%, 0.2%, 0.3%, 0.4%, and 0.5% v/w) and three replications. Parameters analyzed included water content, ash, fat, protein, total LAB count, and sensory characteristics. The results indicated that 0.4% bacteriocin provided the most effective preservation. After nine days, these sausages met SNI-01-3820-2015 quality standards, exhibiting 57.52% water content, 2.54% ash, 15.40% protein, 5.55% fat, and a total microbial count of 5.23 log cfu.g-1. Sensory analysis revealed a grayish-white color, a slightly chicken aroma, a slightly meaty taste, and a chewy texture. Importantly, consumer preference was highest for sausages treated with 0.4% bacteriocin. Bacteriocins can inhibit the growth of spoilage bacteria; therefore, the effect can extend the shelf life of food goods and improve food security.