Development and characterization of active packaging nanofiber mats based on gelatin‑sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fillets

The current study aimed to incorporate Lactobacillus acidophilus, Limosilactobacillus reuteri, Lacticaseibacillus casei, and Lacticaseibacillus rhamnosus (~10 log CFU/ml) into gelatin‑sodium alginate nanofibers via electrospinning process in order to investigate the influence of fabricated mats on the growth of food-related pathogenic bacteria and shelf-life extension of refrigerated silver carp fillets in a two-week period. The strain-loaded nanofibers exhibited lower water vapor permeability, swelling index, moisture content, and tensile strength than the straight nanofibers (P L. reuteri (7.42–9.24 log CFU/g) > L. casei (7.41–9.13 log CFU/g) > L. rhamnosus (7.37–8.92 log CFU/g). The probiotic mats significantly delayed the growth of Vibrio parahaemolyticus, Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes in silver carp fillets in comparison with the unpackaged sample (P