Diversity and Antimicrobial Activity towards spp. and among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood.

Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic acid bacteria (LAB) strains ( = 99) isolated from ready-to-eat (RTE) seafood (cold-smoked salmon (CSS), gravlax, and sushi) towards two strains of (CCUG 15527, F11), (CCUG 15531) and (CCUG 38079). The LAB strains were assigned to five different genera ( spp., spp., spp., spp., and sp.) by sequencing a 1150 bp stretch of the 16S rRNA gene. A significant association between the seafood source and the distribution of LAB genera was found ( < 0.001), of which spp. were most prevalent in sushi and sp. and sp. were most frequently isolated from CSS and gravlax. Antimicrobial activity among the LAB was significantly affected by LAB genera (= 117.91, < 0.001, one-way ANOVA), product of origin ( = 3.47, < 0.05), and target ( = 4.64, = 0.003). LAB isolated from sushi demonstrated a significantly higher antimicrobial effect than LAB from CSS and gravlax ( < 0.05). In general, a significantly higher antimicrobial activity was found towards spp. than ( < 0.05). However, spp. demonstrated similar antimicrobial effects towards and spp., except for F11 being more sensitive ( < 0.05). This study suggested that seafood-derived LAB strains could be selected for technological application in RTE seafood systems.