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

1
Naimi Mostefa
Naimi Mostefa
2
KHALED Meghite Boumediene
KHALED Meghite Boumediene
1 Djillali Liabes University of Sidi Bel Abbes

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Isolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat Banner
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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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No external funding was declared for this work.

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The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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Not applicable for this article.

Naimi Mostefa. 2014. \u201cIsolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat\u201d. Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 14 (GJSFR Volume 14 Issue C5): .

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GJSFR Volume 14 Issue C5
Pg. 21- 25
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Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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December 25, 2014

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English

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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

Naimi Mostefa
Naimi Mostefa Djillali Liabes University of Sidi Bel Abbes
KHALED Meghite Boumediene
KHALED Meghite Boumediene

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