The Use of LAB Probiotics on the Survival of Escherichia coli IFO 3301 Bacteria in Fermented Fish Sausages

The cuurent study aims to evaluate the use of lactic acid bacteria (Pediococcus acidilactici) as a biopreservative against pathogenic contamination, specifically Escherichia coli IFO 3301. The findings provide valuable insights into the benefits of LAB as a biopreservative in fermented product processing, such as fermented catfish sausages. This research utilized a starter culture of P. acidilactici with a density of 10⁸ CFU/mL, while the viability of Escherichia coli IFO 3301 was set at 10⁴ CFU/mL. The study monitored the ability of indigenous starters and P. acidilactici to reduce E. coli IFO 3301 during a 28-day incubation period. Parameters observed included pH, total plate count (TPC), E. coli levels, and total LAB. The research was conducted using a descriptive approach. Data are presented as the mean ± standard deviation (SD) of three independent replicates. Based on the results, the addition of a lactic acid bacteria starter is not essential to inhibit Escherichia coli growth in fermented fish sausage; however, it accelerates the reduction of E. coli.