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Prethodno priopćenje

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 Čanak ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ksenija Markov ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ena Melvan ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Antonio Starčević ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Mattea Živković ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Manuela Zadravec ; Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia
Jelka Pleadin ; Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia
Željko Jakopović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Deni Kostelac ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Jadranka Frece ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia


Puni tekst: hrvatski pdf 154 Kb

str. 581-589

preuzimanja: 249

citiraj

Puni tekst: engleski pdf 785 Kb

str. 581-589

preuzimanja: 463

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Sažetak

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.

Ključne riječi

lactic acid bacteria; plantaricin; L. plantarum

Hrčak ID:

214987

URI

https://hrcak.srce.hr/214987

Datum izdavanja:

31.12.2018.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.496 *