Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products |
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Authors: | Pilar Calo-Mata Samuel Arlindo Karola Boehme Trinidad de Miguel Ananias Pascoal Jorge Barros-Velazquez |
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Affiliation: | (1) Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, 27002 Lugo, Spain |
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Abstract: | This review emphasizes the importance of novel biopreservation strategies and their application to ensure seafood quality
and safety especially within the context of increasing demand for minimally processed aquatic food products. The paper addresses
the major hazards linked to spoilage and pathogenic bacteria found in fresh and processed aquatic foods, mainly ready-to-eat
seafood subjected to short-term storage, and the biological strategies that can be used to minimize their growth. This is
followed by an overview of current knowledge about the inhibiting bacteriocin-producing lactic acid bacteria isolated from
aquatic food products or that is being evaluated for ensuring safety on seafood and seafood products as well as the characteristics
of their bacteriocins. The different strategies for the biopreservation of aquatic food products, such as protective cultures
or spray drying, and their current and future applications for the preservation of seafood products are also explored. Finally,
novel antimicrobial active and intelligent packaging strategies based on antimicrobials film allowing controlled release of
bacteriocins to refrigerated aquatic food products are also discussed. |
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Keywords: | Lactic acid bacteria Protective cultures Bacteriocins Biopreservation Listeria |
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