Aquatic food products (AFP) are a valuable source of nutrition but are highly perishable and prone to spoilage. Generally, AFP deteriorates by enzymatic, microbiological and oxidative spoilage. Lactic acid bacteria (LAB) are an important class of microorganisms that produce several metabolites showing bio-preservative abilities. Several strains of LAB are well-known to fulfil the requirements for their application as bio-preservatives due to the GRAS status. Thus, LAB has exhibited excellent antimicrobial activity and positive interactions to reduce enzymatic and oxidative spoilage when used in combination with other techniques in the optic of hurdle technologies. This review describes the action of LAB and their metabolites for preservation of AFP as well as their impacts on aquatic food quality and safety. Their possible inclusion with other preservation methods as hurdle techniques is also reviewed.

Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products

Tabanelli G.;
2021

Abstract

Aquatic food products (AFP) are a valuable source of nutrition but are highly perishable and prone to spoilage. Generally, AFP deteriorates by enzymatic, microbiological and oxidative spoilage. Lactic acid bacteria (LAB) are an important class of microorganisms that produce several metabolites showing bio-preservative abilities. Several strains of LAB are well-known to fulfil the requirements for their application as bio-preservatives due to the GRAS status. Thus, LAB has exhibited excellent antimicrobial activity and positive interactions to reduce enzymatic and oxidative spoilage when used in combination with other techniques in the optic of hurdle technologies. This review describes the action of LAB and their metabolites for preservation of AFP as well as their impacts on aquatic food quality and safety. Their possible inclusion with other preservation methods as hurdle techniques is also reviewed.
Rathod N.B.; Phadke G.G.; Tabanelli G.; Mane A.; Ranveer R.C.; Pagarkar A.; Ozogul F.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/875168
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