getpdf  NLM-PubMed-Logo  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 Čanak1orcid tiny, Ksenija Markov1orcid tiny, Ena Melvan1orcid tiny, Antonio Starčević1orcid tiny, Mattea Živković1orcid tinyManuela Zadravec2orcid tiny, Jelka Pleadin2orcid tiny, Željko Jakopović1orcid tiny, Deni Kostelac1orcid tiny and Jadranka Frece1*orcid tiny


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
cc


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



Summary:
Lactobacillus plantarum O1 was isolated from the gut of sea bream (Sparus aurataand 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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