Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by <i>Vibrio</i> Strains during Co-Culture

<i>Vibrio cholerae</i> and <i>Vibrio parahaemolyticus</i> are common pathogens linked to human gastroenteritis, particularly in seafood like shrimp. This study investigated the impact of lactic acid bacteria on <i>V. cholerae</i> and <i>V. parahaemolyticus</i> regarding the production of cadaverine, a concerning compound. <i>V. cholerae</i> NCCP 13589 and <i>V. parahaemolyticus</i> ATCC 27969 were significant producers of amines in experiments conducted using white-leg shrimp (<i>Litopenaeus vannamei</i>) and lysine decarboxylase broth. Notably, the <i>Lactiplantibacillus plantarum</i> NCIMB 6105 and <i>Leuconostoc mesenteroides</i> ATCC 10830 lactic acid bacteria strains demonstrated a pronounced antagonistic effect on the production of biogenic amines by these food-borne pathogenic bacteria. The presence of lactic acid bacteria led to a substantial reduction in cadaverine production in the lysine decarboxylase broth and shrimp extract. The co-culture of two lactobacilli species reduced the cadaverine production in <i>V. cholerae</i> and <i>V. parahaemolyticus</i> by approximately 77 and 80%, respectively. Consequently, the favorable influence of lactic acid bacteria in curbing cadaverine production by food-borne pathogens presents clear advantages for the food industry. Thus, effectively managing these pathogens could prove pivotal in controlling the biogenic amine levels in shrimp.