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<p>Microbial degradation is the most common and serious cause of fish spoilage. Lactic acid bacteria (LAB) have excellent antibacterial activity and are generally recognized as safe for use in food preservatives. In this study, the antimicrobial properties and application in grass carp preservation of six indigenous LAB strains isolated from fermented fish were determined and evaluated using an integrated Criteria Importance Through Inter Criteria Correlation (CRITIC), Entropy Weight method (EW), and Technique for Order Preference by Similarity to an Ideal Solution (TOPSIS) method. 16S rRNA sequence analysis revealed these strains belonged to <i>Leuconostoc mesenteroides</i> (<i>n</i> = 3), <i>Leuconostoc pseudomesenteroides</i> (<i>n</i> = 2), and <i>Enterococcus durans</i> (<i>n</i> = 1). Antimicrobial results demonstrated that all LAB strains had acceptable inhibitory effects against eight Gram-negative bacteria, three Gram-positive bacteria, and two yeasts and one mold strain (10–34&#xa0;mm inhibition zone). Meanwhile, these strains also showed strong antibiofilm on Gram-negative <i>Pseudomonas aeruginosa</i> (38.12–67.06%) and Gram-positive <i>Bacillus cereus</i> (12.72–61.37%), antispore (36.19–63.28%) and antiquorum sensing (27.16–71.40%) activities. Hemolysis and antibiotic resistance assays indicated that they were safe to use. Thereafter, a multi-index comprehensive evaluation model based on the CRITIC-EW-TOPSIS method was constructed to objectively assign weights of each antimicrobial indicator and obtain the final ranking of LAB strains. Among them, <i>E. durans</i> Z2 exhibited the best antibacterial performance. Finally, preservation assays showed that <i>E. durans</i> Z2 significantly inhibited the increase of specific spoilage organisms, total viable counts (TVC), total volatile basal nitrogen (TVB-N), and thiobarbituric acid (TBA) values of grass carp meat. This study provides new insights into the development of antibacterial agents for fish meat.</p>

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Antimicrobial Potential of Lactic Acid Bacteria from Fermented Fish and Its Application in Fish Preservation: A CRITIC-EW-TOPSIS Approach

  • 期刊论文

  • 发表日期：

    2026年3月14日

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  • Wenwu Zhu,
  • Xiangdi Lou,
  • Liping Lin,
  • Guoping Wu,
  • Jianhua Xiong,
  • Yanyan Gao

摘要

Microbial degradation is the most common and serious cause of fish spoilage. Lactic acid bacteria (LAB) have excellent antibacterial activity and are generally recognized as safe for use in food preservatives. In this study, the antimicrobial properties and application in grass carp preservation of six indigenous LAB strains isolated from fermented fish were determined and evaluated using an integrated Criteria Importance Through Inter Criteria Correlation (CRITIC), Entropy Weight method (EW), and Technique for Order Preference by Similarity to an Ideal Solution (TOPSIS) method. 16S rRNA sequence analysis revealed these strains belonged to Leuconostoc mesenteroides (n = 3), Leuconostoc pseudomesenteroides (n = 2), and Enterococcus durans (n = 1). Antimicrobial results demonstrated that all LAB strains had acceptable inhibitory effects against eight Gram-negative bacteria, three Gram-positive bacteria, and two yeasts and one mold strain (10–34 mm inhibition zone). Meanwhile, these strains also showed strong antibiofilm on Gram-negative Pseudomonas aeruginosa (38.12–67.06%) and Gram-positive Bacillus cereus (12.72–61.37%), antispore (36.19–63.28%) and antiquorum sensing (27.16–71.40%) activities. Hemolysis and antibiotic resistance assays indicated that they were safe to use. Thereafter, a multi-index comprehensive evaluation model based on the CRITIC-EW-TOPSIS method was constructed to objectively assign weights of each antimicrobial indicator and obtain the final ranking of LAB strains. Among them, E. durans Z2 exhibited the best antibacterial performance. Finally, preservation assays showed that E. durans Z2 significantly inhibited the increase of specific spoilage organisms, total viable counts (TVC), total volatile basal nitrogen (TVB-N), and thiobarbituric acid (TBA) values of grass carp meat. This study provides new insights into the development of antibacterial agents for fish meat.