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Selection of lactic acid bacteria as candidate probiotics for Vibrio parahaemolyticus depuration in pacific oysters ( Crassostrea gigas )
Author(s) -
Khouadja Sadok,
Haddaji Najla,
Hanchi Meriam,
Bakhrouf Amina
Publication year - 2017
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.13026
Subject(s) - vibrio parahaemolyticus , biology , probiotic , microbiology and biotechnology , lactobacillus , vibrio , lactobacillus gasseri , lactobacillus casei , oyster , lactobacillus crispatus , bacteria , food science , fishery , genetics
The application of probiotics in food is now widespread and is widely accepted by consumers. Lactic Acid Bacteria ( LAB ) were isolated from traditional salted fish and then characterized by its ability to inhibit Vibrio parahaemolyticus growth using minimal inhibitory concentration tests. Five out of these strains were identified as Lactobacillus delbrueckii , Lactobacillus casei and three Lactobacillus gasseri by PCR using 16S and 23S rRNA genes. Antibiofilm activity of Lactobacillus spp. extracts were also tested in 96 polystyrene plates. A potential antibiofilm effect was demonstrated as most LAB . Although most LAB extract were able to eradicate pre‐formed biofilm, results demonstrated that five Lactobacillus spp. exhibited a stronger inhibitory effect against V. parahaemolyticus in infected oysters. Vibrio parahaemolyticus viable cells number declined from 10 6 UFC to 10 4 UFC after 3 days of incubation with Lactobacillus spp. Probiotic applications, in biological control of seafood associated pathogens can be an alternative solution, providing consumer with a product of good quality owing to the use of non‐toxic compounds. Based on our results, LAB could be used as a bioprotective culture in oyster's depuration to prevent V. parahaemolyticus growth.