https://doi.org/10.17113/ftb.56.04.18.5707

Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products

Iva Čanak¹, Ksenija Markov¹, Ena Melvan¹, Antonio Starčević¹, Mattea Živković¹, Manuela Zadravec², Jelka Pleadin², Željko Jakopović¹, Deni Kostelac¹ and Jadranka Frece¹*

¹Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
²Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia

Article history:
Received: 6 February 2018
Accepted: 11 October 2018

Key words:
lactic acid bacteria, plantaricin, L. plantarum

Summary:
Lactobacillus plantarum O1 was isolated from the gut of sea bream (Sparus aurata) and identified with the API biochemical test and MALDI-TOF MS. This strain was further characterised according to the selection criteria for lactic acid bacteria as starter cultures for aquatic food production. L. plantarum O1 showed good antimicrobial activity against pathogenic test microorganisms. Further investigation confirmed it as the producer of the bacteriocin plantaricin. This strain also showed good growth at a wide range of temperatures (from 4 to 45 °C) and a wide range of pH (2–12), even in the presence of 3.5 % NaCl. Its viability was also good after lyophilisation and in simulated gastric and small intestinal juice. The strain is a promising probiotic, and our further research will focus on its application in the biopreservation of fresh fish and shellfish.

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