Background: Plantaricin IIA-1A5 is a bacteriocin produced by Lactobacillus plantarum
IIA-1A5, a locally isolated probiotic from Indonesia. Plantaricin IIA-1A5 exhibits antibacterial activity
against wide spectrum of pathogenic bacteria, thus promising to be applied in various food
products. Nevertheless, thermal stability of this bacteriocin remains to be fully investigated.
Objective: This study aims to determine thermal stability of plantaricin IIA-1A5 through kinetic
and thermodynamic parameters.
Method: To address, plantaricin IIA-1A5 was purified from Lactobacillus plantarum IIA-1A5,
which was growth under whey media, using ammonium sulfate precipitation followed by ionexchange
chromatography. Purified plantaricin IIA-IA5 was then subjected to analysis of its bacteriocin
activity. The thermal inactivation of bacteriocin from L. plantarum IIA-1A5 was calculated
by incubating the bacteriocin at different temperatures ranging from 60-80 °C for 30 to 90 min,
which was then used to calculate its kinetic and thermodynamic parameters.
Results: The result showed the inactivation rates (k-value) were ranging from 0.008 to 0.013
min-1. Heat resistance of plantaricin IIA-1A5 (D-value) at constant heating temperature of 60, 65,
70, 75, and 80 °C were 311.6, 305.9, 294.5, 198.9, and 180.2 min, which indicated a faster inactivation
at higher temperatures. D-value sensitivity for temperature changes (z-value) was calculated to
be 75.76 °C. Further, thermodynamic analysis suggested that plantaricin IIA-1A5 is thermostable,
with activation energy (Ea) of 29.02 kJ mol-1.
Conclusion: This result showed that plantaricin IIA-1A5 is considerably more heat-stable than
plantaricin members and promises to be applied in food industries where heat treatments are applied.
Furthermore, a possible mechanism by which plantaricin IIA-1A5 maintains its stability was
also discussed by referring to its thermodynamic parameters.