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

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Abstract

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.

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Acknowledgements

The authors are grateful to TWAS (The World Academy of Sciences for the development of science in developing countries) and CONACyT (Consejo Nacional de Ciencia y Tecnología, México) for their support.

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Authors and Affiliations

  1. Research Unit of Biochemistry, Food Science and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O Box 67, Dschang, Cameroon

    Pierre Marie Kaktcham, Laverdure Tchamani Piame, Guy Merlin Sandjong Sileu, Edith Marius Foko Kouam, Jules-Bocamdé Temgoua & François Zambou Ngoufack

  2. Departamento de Biotecnología, Universidad Autónoma Metropolitana‐Iztapalapa (UAM-I), Av. San Rafael Atlixco 186, Distrito Federal, 09340, Mexico City, Mexico

    Pierre Marie Kaktcham & María de Lourdes Pérez-Chabela

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  1. Pierre Marie Kaktcham
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Correspondence to Pierre Marie Kaktcham.

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Kaktcham, P.M., Tchamani Piame, L., Sandjong Sileu, G.M. et al. Bacteriocinogenic Lactococcus lactis subsp. lactis 3MT isolated from freshwater Nile Tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pâté. Arch Microbiol 201, 1249–1258 (2019). https://doi.org/10.1007/s00203-019-01690-4

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