Isolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat

Authors

  • Naimi Mostefa

  • KHALED Meghite Boumediene

Keywords:

exploratory test, lab, crude bacteriocins, spoilage, pathogens

Abstract

The aim of the present work was to isolate antagonist cultures in order to use them in biopreservation LAB were isolated from Algerian meat and characterized at the genus level based on phenotypic characteristics That following these spot agar test was achieved to assess their potential antagonistic towards pathogens Bacillus cereus Bacillus subtilis ATCC6633 Escherichia coli ATCC8739 Salmonella Typhimurium ATCC14028 Staphylococcus aureus ATCC6538 and Pseudomonas aeruginosa Biochemical tests had ended this study to characterize the potent isolates at the spice level As a results thirty LAB had been differentiated to 53 belong to Lactobacillus or Lactobacillus-like 23 to Pediococcus 20 to Lactococcus or Vagococcus and 4 to Streptococcus The antagonist test had observed activity of five isolates against only St aureus with inhibition zone ranging from 0 58 to 5 16 mm The five potent isolates vary mainly by the fermentation of raffinose sorbitol dulcitol l esculine and D-mannitol thus one had been identified as Lactobacillus sakei and four as Pediococcusspp This work showed our isolates as potential inhibitors to the growth of pathogens suggesting the possibility to improve the hygienic quality of meat

How to Cite

Naimi Mostefa, & KHALED Meghite Boumediene. (2014). Isolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat. Global Journal of Science Frontier Research, 14(C5), 21–25. Retrieved from https://journalofscience.org/index.php/GJSFR/article/view/1347

Isolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat

Published

2014-10-15