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

Naimi Mostefa; KHALED Meghite Boumediene

Authors

Naimi Mostefa
KHALED Meghite Boumediene

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.

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Isolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat. (2014). Global Journal of Science Frontier Research, 14(C5), 21-25. https://www.journalofscience.org/index.php/GJSFR/article/view/1347

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