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

  • Pierre Marie KaktchamEmail author
  • Laverdure Tchamani Piame
  • Guy Merlin Sandjong Sileu
  • Edith Marius Foko Kouam
  • Jules-Bocamdé Temgoua
  • François Zambou Ngoufack
  • María de Lourdes Pérez-Chabela
Original Paper


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.


Freshwater fish Lactococcus lactis subsp. lactis Bacteriocins Biopreservative Fish pâté 



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.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Pierre Marie Kaktcham
    • 1
    • 2
    Email author
  • Laverdure Tchamani Piame
    • 1
  • Guy Merlin Sandjong Sileu
    • 1
  • Edith Marius Foko Kouam
    • 1
  • Jules-Bocamdé Temgoua
    • 1
  • François Zambou Ngoufack
    • 1
  • María de Lourdes Pérez-Chabela
    • 2
  1. 1.Research Unit of Biochemistry, Food Science and Nutrition (URBPMAN), Department of Biochemistry, Faculty of ScienceUniversity of DschangDschangCameroon
  2. 2.Departamento de BiotecnologíaUniversidad Autónoma Metropolitana‐Iztapalapa (UAM-I)Mexico CityMexico

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