Sains Malaysiana 51(8)(2022): 2695-2711

http://doi.org/10.17576/jsm-2022-5108-27

Aktiviti Antimikrob Selulosa Bakteria daripada Komagataeibacter xylinus menggunakan Minuman Manis Komersial yang Tempoh sebagai Punca Karbon

(Antimicrobial Activity of Bacterial Cellulose from Komagataeibacter xylinus using Expired Commercial Sweet Drinks as a Source of Carbon)

TING JING YI¹, FABIANA FRANCIS¹, SAHILAH ABD MUTALIB^1,2 & NURUL AQILAH MOHD ZAINI^1,2,*

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Received: 24 February 2022/Accepted: 21 April 2022

Abstrak

Selulosa bakteria (SB) adalah biopolimer yang penting kepada industri makanan kerana ciri uniknya seperti kapasiti pegangan air (WHC) dan kekuatan mekanikal yang tinggi. SB berpotensi untuk diinovasi dengan penambahan bahan pengawet bagi menyelesaikan masalah pencemaran makanan oleh bakteria patogen. Strain Komagataeibacter xylinus mampu menghasilkan SB yang tinggi melalui proses fermentasi. Namun, proses ini melibatkan penggunaan substrat berkos tinggi. Justeru, penyelidikan ini dijalankan untuk menghasilkan SB daripada punca bernilai rendah seperti minuman manis tamat tempoh dan menilai sifat antimikrob SB terhadap Salmonella Typhi. Fasa pertama kajian, faktor yang mempengaruhi penghasilan SB telah dikaji. Keputusan menunjukkan bahawa hari optimum untuk penghasilan SB adalah pada hari ke-10 fermentasi sebanyak 122.06 g/l. Nilai pH menurun daripada 5.82 pada hari 0 kepada 3.95 setelah 12 hari fermentasi. Kepekatan sukrosa dan protein menurun secara signifikan (p<0.05) sepanjang tempoh fermentasi. WHC bagi SB adalah sebanyak 22.53 g air/g selulosa dan kadar penyerapan air meningkat apabila masa rendaman meningkat. Ujian biodegradasi pula menunjukkan SB basah mengurai lebih pantas (95.85%) berbanding dengan SB kering (68.1%) setelah 8 hari analisis. Pada fasa kedua kajian, SB telah ditambahkan dengan natrium benzoat dan kalium sorbat menggunakan masa rendaman (0.5, 3, 6 dan 24 jam) dan kepekatan yang berbeza (25, 50, 100, 250, 500 dan 1000 mg/mL) dalam keadaan basah dan kering. Keputusan menunjukkan SB mampu menyerap agen antimikrob dan berjaya menghalang pertumbuhan S. Typhi. SB basah menunjukkan zon perencatan terbesar (29 dan 17.5 mm) berbanding dengan SB kering (12 dan 14 mm) pada 24 jam rendaman dalam kepekatan 1000 mg/mL masing-masing untuk larutan natrium benzoat dan kalium sorbat. Kajian ini menunjukkan potensi selulosa bakteria untuk dijadikan sebagai pembungkus aktif bagi memanjangkan jangka hayat makanan.

Kata kunci: Jangka hayat; Komagataeibacter xylinus; minuman manis tamat tempoh; selulosa bakteria

Abstract

Bacterial cellulose (BC) is an important biopolymer to the food industry because of its unique properties such as high in water holding capacity (WHC) and mechanical strength. SB has the potential to be innovated with the addition of preservatives to solve the problem of food contamination by pathogenic bacteria. Komagataeibacter xylinus is able to produce high amount of BC through fermentation process. However, the process involves the use of high cost substrates. Therefore, this study was conducted to produce BC from low value sources such as expired sugary drinks, and to evaluate the antimicrobial properties of BC against Salmonella Typhi. During the first phase of the study, the factors influencing the production of BC were studied. Results showed that the optimal period for BC production was on the 10th day of fermentation with 122.06 g/l BC produced. The pH value decreased from 5.82 on day 0 to 3.95 after 12 days of fermentation. Sucrose and protein concentrations decreased significantly (p <0.05) during the fermentation period. The WHC for BC was 22.53 g water/g cellulose and the water absorption rate increased as the immersion time increased. Biodegradation tests showed that wet BC decomposed faster (95.85%) compared to dry BC (68.1%) after 8 days of analysis. In the second phase of the study, dry and wet BC were supplemented with sodium benzoate and potassium sorbate at different immersion times (0.5, 3, 6, and 24 h) and different concentrations (25, 50, 100, 250, 500, and 1000 mg/mL). Results showed that BC was able to absorb antimicrobial agents and successfully inhibited the growth of S. Typhi. Wet BC showed the largest inhibition zone (29 and 17.5 mm) compared with dry SB (12 and 14 mm) at 24 h of immersion in a concentration of 1000 mg/mL of sodium benzoate and potassium sorbate solution, respectively. This study shows the potential of bacterial cellulose to be used as an active packaging to extend the shelf life of food.

Keywords: Bacterial cellulose; expired sugary drinks; Komagataeibacter xylinus; shelf life

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^*Corresponding author; email: nurulaqilah@ukm.edu.my