Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations
Abstract
:1. Introduction
2. Material and Methods
2.1. Isolation and Selection of Lactic Acid Bacteria Strains
2.2. Strains Identification by API 50 System
2.3. Strains Identification by Mass Spectrometry and 16S rDNA Gene Sequencing
2.4. Safety Aspects
2.4.1. Hemolytic Activity
2.4.2. Antibiotic Susceptibility
2.4.3. Cytotoxicity
2.5. Technological Properties
2.5.1. Proteolytic Activity
2.5.2. Lipolytic Activity
2.6. Application of Lactiplantibacillus plantarum OV50 for Biopreservation of Fresh Sardines
2.6.1. Coculture between Lactiplantibacillus plantarum OV50 Alongside Pathogenic Strains in Sardine Culture Medium
2.6.2. Application of Lactiplantibacillus plantarum OV50 as a Biopreservative Agent in Fresh Sardines
2.6.3. Measurement of Peroxide Value
2.6.4. Determination of Total Volatile Basic Nitrogen (TVB-N)
2.7. Statistical Analyzes
3. Results
3.1. Lactiplantibacillus plantarum OV50 Revealed Highest Antibacterial Activity
3.2. Molecular Identification
3.3. Lactiplantibacillus plantarum OV50 Is Safe
3.4. Lactiplantibacillus plantarum OV50 Is Not Proteolytic Nor Lipolytic
3.5. Coculture Results
3.6. Microbial Counts in Preserved Sardines
3.7. Physicochemical Results
3.7.1. Peroxide Value
3.7.2. pH Monitoring
3.7.3. TVB-N
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Strain | Antibiotic Susceptibility (mm) | ||||||
---|---|---|---|---|---|---|---|
Ampi. | Amx. + Clavu. ac. | Imipen. | Cipro. | Vanco. | Erythro. | Clinda. | |
OV50 | 22 | 29 | 30 | 0 | 0 | 35 | 15 |
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Mohellebi, N.; Hamma-Faradji, S.; Bendjeddou, K.; Ait Meddour, A.; Benchikh, Y.; Bendali, F.; Belguesmia, Y.; Drider, D. Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations. Foods 2024, 13, 368. https://doi.org/10.3390/foods13030368
Mohellebi N, Hamma-Faradji S, Bendjeddou K, Ait Meddour A, Benchikh Y, Bendali F, Belguesmia Y, Drider D. Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations. Foods. 2024; 13(3):368. https://doi.org/10.3390/foods13030368
Chicago/Turabian StyleMohellebi, Nassima, Samia Hamma-Faradji, Kamel Bendjeddou, Amel Ait Meddour, Yassine Benchikh, Farida Bendali, Yanath Belguesmia, and Djamel Drider. 2024. "Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations" Foods 13, no. 3: 368. https://doi.org/10.3390/foods13030368