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Identification and Profiling of Bacteriocin-producing Lactic Acid Bacteria Isolated from the Gastrointestinal Tract of Gilthead Seabream (Sparus aurata) and Whiting Fish (Merlangius merlangus)

Abstract

Taoufik Cheriet

This study aimed to isolate and characterize bacteriocin-producing Lactic Acid Bacteria (LAB) from the intestinal microbiota of Gilthead Seabream (Sparus aurata) and Whiting Fish (Merlangius merlangus). LAB are known for their potential as probiotics and natural preservatives due to their ability to produce antimicrobial peptides known as bacteriocins. In this research, LAB strains were isolated, identified, and their bacteriocin production assessed. Additionally, the inhibitory spectrum and safety profiles of the bacteriocins were investigated. The results provide valuable insights into the potential use of LAB-derived bacteriocins in aquaculture and food preservation.