Optimization of the Growth of Pediococcus pentosaceus Strain 2397 in Inhibiting Pathogenic Listeria monocytogenes

Abstract

Listeria monocytogenes (LM) is a pathogenic bacteria that can cause listeriosis in humans, generally transmitted through food. Various food preservatives have been used to prevent contamination from LM in food; one of them is bacteriocin produced by lactic acid bacteria. The purpose of the present study was to determine the optimum growth conditions for Pediococcus pentosaceus strain 2397 isolated from dadih in inhibiting LM in vitro assay. The supernatant’s antimicrobial activity obtained from Pediococcus pentosaceus strain 2397 against LM was determined using a well diffusion method. The results showed that the supernatants from strain R-55 could inhibit LM’s growth with various inhibition zones. The optimal growth conditions for Pediococcus pentosaceus strain 2397 to perform its antimicrobial activity against LM were at 72 h of incubation time, pH 6.3, and 2, 5% of starter concentration with an inhibition zone of 12, 3 mm.