Biopreservation of Fresh Sardines () Using OV50 Isolated from Traditional Algerian Green Olives Preparations

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Feb 10

PMID 38338504

Authors

Nassima Mohellebi

Samia Hamma-Faradji

Kamel Bendjeddou

Amel Ait Meddour

Yassine Benchikh

Farida Bendali

Yanath Belguesmia

Djamel Drider

Affiliations

Soon will be listed here.

Abstract

OV50 is a novel strain that was isolated from Algerian olives. Prior to its use as a natural biopreservative, OV50 underwent characterization for various functions. OV50 shows no proteolytic, lipolytic, or hemolytic activity. In addition, it is non-cytotoxic to eukaryotic cells and does not exhibit acquired antibiotic resistance. OV50 was tested with ATCC 27835, ATCC 6538, ATCC 8739, and ATCC 14035 in a sardine based-medium at 37 °C and 7 °C. At 37 °C, OV50 completely inhibited the growth of these foodborne pathogens for a maximum of 6 h. At 7 °C, it suppressed their growth for a maximum of 8 days, except for ATCC 6538, whose growth was reduced from 4 to 2 log CFU/mL. Microbiological counts, total volatile basic nitrogen (TVB-N), and peroxide values (PV) concentrations were determined in fresh sardines inoculated with OV50 and kept at 7 °C for 12 days. The inoculated sardines showed a significant reduction in TVB-N levels at D8 (34.9 mg/100 g) compared to the control (59.73 mg/100 g) and in PV concentrations at D4 (6.67 meq/kg) compared to the control (11.44 meq/kg), as well as a significant reduction in the numbers of , Coliforms, spp., spp., and At D8 and D12 compared to the control. Taken together, these results indicate that OV50 can improve the microbiological safety, freshness, and quality of sardines.

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