Isolation and characterization of bioprotective lactic acid bacteria from Moroccan fish and seafood

The microbiota of aquatic animals is heavily influenced by their environment, offering a potential source for biotechnologically relevant microorganisms. In this investigation, bacterial strains from fish and fish products were investigated to determine their antimicrobial effects against fish and food pathogens. Twelve strains, including five Lactococcus, two Enterococcus hirae, two Enterococcus mundtii, and three Latilactobacillus sakei were selected as producing bacteriocin-like substances with antimicrobial properties that were active against a broad spectrum of bacteria, such as Listeria monocytogenes, Staphylococcus aureus, and Pseudomonas aeruginosa. Selected strains were identified via 16S rRNA sequencing. Most strains exhibited sensitivity to eight types of antibiotics (erythromycin, tetracycline, chloramphenicol, vancomycin, fosfomycin, gentamicin, ampicillin, and netilmicin), lacked hemolysin and gelatinase virulence factors, and did not produce histamine. These findings suggest that marine fish may be a promising source of lactic acid bacteria strains with antimicrobial potential for use as biopreservatives in the food industry.