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    Characterization of lactobacteria from the Black Sea water and mussels with the potential to produce antibacterial compounds
    (Одеський національний університет імені І. І. Мечникова, 2024) Merlich, Andrii H.; Kalnytska, O. Iu.; Shutylo, M. V.; Kovtun, Oleh O.; Ivanytsia, Volodymyr O.; Мерліч, Андрій Геннадійович; Кальницька, Олександра Юріївна; Шутило, Марина Василівна; Ковтун, Олег Олексійович; Іваниця, Володимир Олексійович
    Aim. Characterization of lactic acid bacteria (LAB) from water and mussels of the Black Sea with the potential to produce antibacterial compounds. Methods. The isolation of lactobacteria from water and mussels, their enumeration were performed by standard microbiological methods. Determination of their morphological, tinctorial, cultural, and biochemical characteristics were performed by Gram staining with immersion microscopy, describing the growth in liquid MRS media with and without 6.5% NaCl, catalase test. Genus-specific classic PCR was used for identification of isolated bacteria. To study the antagonistic interactions of the strains the perpendicular streak method was used. Results. In water of the Black Sea from Odesa bay, collected in winter period, 2×10–4.8×102 CFU/ mL of lactobacteria were found, while only in three mussels from seven (42.9%) LAB were detected (1.7×10±0.7 CFU/mL). Thirteen new strains of lactobacteria were isolated and characterized – eight strains from water and five from mussels. Among them, nine strains were identified as Enterococcus sp., one strain – as Lactobacillus sp., and three LAB strains remained unidentified. The new strains Enterococcus W1.1, Enterococcus W1.2, Enterococcus W1.3, Enterococcus W2.3, and Enterococcus М7.1 exhibited antagonistic activity against other closely related strains and Lactobacillus sakei subsp. sakei JCM1157. Conclusions. The Black Sea water and mussels tissue liquor in winter period contain 2×10–4.8×102 CFU/mL and 1.7×10±0.7 CFU/mL of LAB, respectively. The strains Enterococcus W1.1, Enterococcus W1.2, Enterococcus W1.3, Enterococcus W2.3, and Enterococcus М7.1 are potential producers of antibacterial compounds.