DOI: 10.2478/cjf-2025-0002
Original scientific paper
The Effect of freeze-dried Lactiplantibacillus plantarum I on the microbiological quality of Queen Scallop Aequipecten opercularis
2025, 83 (1) p. 9-14
Deni Kostelac, Ksenija Markov, Iva Čanak, Ines Kovačić, Ante Žunec, Jadranka Frece
Abstract
In this study four selected strains of marine origin lactic acid bacteria were freeze-dried using skim milk as cryoprotectant. After freeze-drying, survival rates were determined under 24h exposure to sea water samples. Isolate Lactiplantibacillus plantarum I had the highest survival rate of 92.5% and was selected for further experiments. Freeze dried Lpb. plantarum I strain was added for one month to Queen Scallop (Aequipecten opercularis Linnaeus, 1758) shellfish in circular basins under climate change conditions (temperature and pH modifications). After feeding period, shellfish were collected and microbiological quality was determined for each scallop. The results indicate that the addition of Lpb. plantarum I significantly improved the microbiological quality of cultivated scallops. Total number of bacteria together with Staphylococcus species were significantly reduced, and added lactic acid bacteria strain managed to persist in desired amounts during entire feeding period. Obtained results indicate that including Lpb. plantarum I as a dietary supplement could provide spoilage protection and serve as a feasible approach to reduce pathogen levels while cultivating A. opercularis in captivity.
Keywords
Lactiplantibacillus plantarum I, freeze drying, pathogens, scallops, A. opercularis