Journal
ARCHIVES OF MICROBIOLOGY
Volume 201, Issue 9, Pages 1249-1258Publisher
SPRINGER
DOI: 10.1007/s00203-019-01690-4
Keywords
Freshwater fish; Lactococcus lactis subsp; lactis; Bacteriocins; Biopreservative; Fish pate
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Funding
- TWAS (The World Academy of Sciences for the development of science in developing countries)
- CONACyT (Consejo Nacional de Ciencia y Tecnologia, Mexico)
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This work was aimed to screen bacteriocin-producing LAB from freshwater fish, select a prominent strain and evaluate its safety, characterise the bacteriocin produced, and evaluate its potential to be used as biopreservatives. Isolate 3MT showed the ability to produce bacteriocin-like substances and was identified as Lactococcus lactis subsp. lactis. This strain proved to be free from virulence factors as well as biogenic amine production and antibiotic resistance patterns. The bacteriocin produced displayed high resistance to heat, pH, detergents, and its partial purification led to a 4.35-fold increase in specific activity. Moreover, this bacteriocin showed the ability to inhibit the growth of Vibrio sp. 1T1 in fish pate stored at 10 degrees C for 20 days, without altering its sensory properties. The bacteriocin can be used successfully as a preservative to improve the hygienic quality and enhance the shelf life of fish pate in particular and food products in general. Lactococcus lactis subsp. lactis strain 3MT can also be safely used as a protective culture.
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