Bacteriocinogenic Lactococcus lactis subsp. lactis 3MT isolated from freshwater Nile Tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pâté

• Published in: Archives of microbiology 2019-11, Vol.201 (9), p.1249-1258
• Main Authors: Kaktcham, Pierre Marie, Tchamani Piame, Laverdure, Sandjong Sileu, Guy Merlin, Foko Kouam, Edith Marius, Temgoua, Jules-Bocamdé, Zambou Ngoufack, François, de Lourdes Pérez-Chabela, María
• Format: Article
• Language: English
• Subjects: Animals; Antibiotic resistance; Antibiotics; Archives & records; Bacteria; Bacteriocins; Bacteriocins - metabolism; Biochemistry; Biomedical and Life Sciences; Biotechnology; Cell Biology; Cichlids - microbiology; Detergents; Ecology; Fish; Food Preservatives - metabolism; Food products; Food science; Fresh Water - microbiology; Freshwater fish; High resistance; Hygiene; Laboratories; Lactococcus lactis; Lactococcus lactis - isolation & purification; Lactococcus lactis - metabolism; Life Sciences; Listeria; Meat; Microbial Ecology; Microbiology; Nutrition; Original Paper; Preservatives; Purification; Safety; Salmonella; Seafood - microbiology; Sensory properties; Shelf life; Tilapia; Vibrio - growth & development; Virulence; Virulence factors; Waterborne diseases
• ISSN: 0302-8933; 1432-072X
• DOI: 10.1007/s00203-019-01690-4

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 pâté stored at 10 °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 paté in particular and food products in general. Lactococcus lactis subsp. lactis strain 3MT can also be safely used as a protective culture.