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