Backgrounds: Bacteriocin has been used widely in industry as a biopreservative agent. The objective of the present study was to investigate the potency of Bacteriocin isolated from tiger prawn Penaeus monodon and freshwater shrimp Macrobrachium rosenbergii as an anti-bacterial on fish. Methods: A total of ten candidates of probiotic bacteria consisted of five isolates from tiger shrimps (H1, H2, H3, H4, H5) and five isolates from freshwater prawns (W1, W2, W3, W4, W5) were evaluated. Bacteriocin wasBacteriocin was produced by centrifugation at a speed of 150 rpm and at 37 °C for 24 hours. The bacteriocin extract was purified by adding sulphate ammonium salt {(NH4) 2SO4} at 80% of the saturation level. Bacteriocin activity was determined using a diffusion method against pathogenic bacteria Vibrio alginolyticus, Aeromonas hydrophillaAeromonas hydrophilla and Pseudomonas stutzeri. Bacteriocins were analyzed usinganalyzedusing High Performance Liquid Chromatography (HPLC) and Fourier Transform Infra-Red (FTIR). The data were subjected to analysis of variance (ANOVA) and followed with Duncans multiple range test. Results: Bacteriocins produced by bacteria isolate H4 from tiger prawn indicated the highest bacteriocin activity againstbacteriocin activity against Pseudomonas stutzeri at stutzeri at the diameter of inhibition zone of 887.10 ± 409.24 mm 2/mL. While isolate W2 from freshwater shrimp indicated inhibition zone of 1466.96 ± 127.62 mm 2/mL. Both bacteriocins were purified by chromatography column using Sephadex LH-20. Conclusions: This finding showed that bacterial isolates H4 and W2 have the potential to produce bacteriocins which inhibit the pathogenic bacteria. FTIR analysis showed an amide group at wave number 1652cm -1 contained in the bacteriocins of isolates H4 and W2.
Keywords: antibacterial; bacteriocin; pathogen; potency; prawn; probiotic; tiger shrimp.