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Sains Malaysiana 47(10)(2018):
2301–2310 http://dx.doi.org/10.17576/jsm-2018-4710-06
Antibacterial and Sporicidal Activities of Syzygium polyanthum L. Extract against Bacillus cereus
Isolated from Rice (Aktiviti Antibakteria
dan Sporisid
Ekstrak Syzygium polyanthum L.
terhadap Bacillus cereus yang Dipencil daripada
Nasi) SUZITA
RAMLI1,
LAU
KAH
YAN2
& YAYA RUKAYADI1* 1Department of Food Science,
Faculty of Food Science and Technology, Universiti
Putra Malaysia, 43400 UPM Serdang, Selangor
Darul Ehsan, Malaysia 2Laboratory of Natural
Products, Institute of Bioscience, Universiti
Putra Malaysia, 43400 UPM Serdang, Selangor
Darul Ehsan, Malaysia Received: 12 August 2016/Accepted:
5 June 2018 ABSTRACT Spore-forming
bacteria, Bacillus sp., frequently been associated with the contamination
of rice and other starchy products. Spores
are more resistant to antimicrobial treatments than its vegetative
cells. The extract of Indonesian bay leaf (Syzygium polyanthum L.) was assessed for its antibacterial
and sporicidal activities against vegetative cells and spores
of B. cereus isolated from rice (25 strains). The results
showed that S. polyanthum L. extract was able to inhibit the growth of vegetative
cells of all B. cereus isolates with MICs
ranged from 0.16 to 0.63 mg/mL and can kill with MBCs
ranged from 0.31 to 2.50 mg/mL. The
bactericidal endpoint for B. cereus BC-NP.8 in time kill curve was at
1.25 mg/mL (8× MIC) after 4 h of incubation while for
B. cereus ATCC 33019 was at 2.50 mg/mL (8× MIC).
The sporicidal activity of S. polyanthum
L. extract
was not affected by different temperatures treatment and alteration
of the pHs of extract. Therefore, this indicates
that the extract was stable after exposed to pH3, 7 and 10 as
well as temperature of 50, 80, and 121°C. Observation under on
scanning electron microscope the structure of the B.
cereus ATCC 33019
spores was ruptured after being treated with 1% (w/v) S. polyanthum L. extract for 1 h. In conclusion, S.
polyanthum L.
extract had antibacterial and sporicidal activity
against vegetative cells and spores of B. cereus isolated
from rice. Keywords: Antibacterial;
B. cereus; rice; sporicidal; Syzygium polyanthum L. ABSTRAK Bakteria pembentuk spora
seperti Bacillus sp., sering dikaitkan dengan pencemaran nasi dan produk-produk
yang berkanji. Spora mempunyai rintangan yang lebih tinggi terhadap
rawatan antimikrob
daripada sel-sel vegetatif. Ekstrak daun salam
(S. polyanthum L.) telah diuji
untuk aktiviti
antibakteria dan antisporisid terhadap sel vegetatif dan
spora 25 B. cereus yang dipencil
daripada nasi.
Ekstrak S. polyanthum L. boleh merencat pertumbuhan
semua Bacillus sp. yang
diuji dengan MIC dalam lingkungan 0.16 hingga 0.63 mg/mL dan boleh membunuh semua Bacillus sp. yang diuji
dengan MBC adalah
dalam lingkungan
0.31 hingga 2.50 mg/mL. Titik akhir bakterisid
B. cereus BC-NP.8 untuk keluk masa-pembunuhan ialah 1.25 mg/mL (8× MIC) selepas
inkubasi selama
4 jam dan untuk B. cereus ATCC
33019 ialah pada
2.50 mg/mL (8× MIC). Aktiviti sporisid
ekstrak S. polyanthum L.
tidak terjejas
dengan pengubahan pH ekstrak dan rawatan
suhu yang berbeza.
Keputusan kajian ini menunjukkan bahawa ekstrak tersebut adalah stabil terhadap perubahan kepada pH3, 7 dan 10 serta suhu
50, 80 dan 121°C. Berdasarkan pemerhatian
dengan mikroskop
elektron imbasan, struktur spora B. cereus ATCC 33019
musnah selepas
dirawat dengan 1% (w/v) ekstrak S. polyanthum L.
selama 1 jam. Secara keseluruhannya,
ekstrak S.
polyanthum L.
menunjukkan potensi
dalam aktiviti antibakteria dan sporisid terhadap sel vegetatif dan
spora Bacillus
sp. Kata kunci: Antibakterial;
B. cereus; nasi; sporisid;
Syzygium polyanthum
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