Biopreservation of fresh sardines using lactiplantibacillus plantarum OV50

Overview

The innovative use of Lactiplantibacillus plantarum OV50 offers a natural solution for biopreserving fresh sardines. This method leverages the antibacterial properties of L. plantarum OV50 to combat spoilage microorganisms, significantly extending the shelf life of sardines when refrigerated. This approach not only reduces the levels of spoilage-inducing bacteria such as Enterobacterales, Coliforms, Pseudomonas spp., Vibrio spp., and S. aureus but also lowers chemical spoilage indicators like TVB-N and PV concentrations, ensuring the freshness and safety of the product.

Technical specifications

Lactiplantibacillus plantarum OV50 is a lactic acid bacterium (LAB) with potent antibacterial properties against a range of spoilage microorganisms. Recent analyses have demonstrated its efficacy in inhibiting the growth of bacteria responsible for the degradation of sardines. The technology involves applying these bacteria as a natural preservative that maintains fish quality under refrigerated storage conditions. This biopreservation technique is particularly beneficial for the seafood industry, offering an eco-friendly and health-conscious alternative to traditional chemical preservatives.

Technology readiness level

The technology has reached a Technology Readiness Level (TRL) of 6, indicating that it has been demonstrated in relevant environments. Further large-scale industrial trials are needed to confirm its commercial viability and ensure consistent results across different production settings.