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

• Published in: Food technology and biotechnology Vol. 56; no. 4; pp. 581 - 589
• Main Authors: Čanak, Iva, Markov, Ksenija, Melvan, Ena, Starčević, Antonio, Živković, Mattea, Zadravec, Manuela, Pleadin, Jelka, Jakopović, Željko, Kostelac, Deni, Frece, Jadranka
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.12.2018; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Antimicrobial activity; Antimicrobial agents; Aquatic plants; Bacteria; Biochemistry; Bream; Dairy products; Fish; Fish (Food product); Food; Food plants; Food processing industry; Food production; Food products; Gastric juice; Intestine; Ions; L. plantarum; Lactic acid; Lactic acid bacteria; Lactobacillus; Lactobacillus plantarum; Microorganisms; Nutritional aspects; Peptides; Pheromones; Physiological aspects; plantaricin; Preliminary Communications; Probiotics; Shellfish; Sodium chloride; Starter cultures; Storage; Viability; Croatia; United States > US; Italy; Germany; lactic acid bacteria; L. plantarum; plantaricin

O1 was isolated from the gut of sea bream ( ) 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. O1 showed good antimicrobial activity again...