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Biopreservation of Seafood by Using Bacteriocins and Bacteriocinogenic Lactic Acid Bacteria as Potential Bio-control Agents

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Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas

Part of the book series: Microbiology Monographs ((MICROMONO,volume 29))

Abstract

This chapter reviews the use of bacteriocins and bacteriocinogenic lactic acid bacteria (LAB) as biopreservative in seafood and seafood products. The application is to control the growth of spoilage bacteria and/or to inhibit the growth of pathogenic bacteria in order to extend shelf life and to enhance the product safety. The genera of LAB, classification of bacteriocins, mode of action of bacteriocin, food-borne pathogenic, and spoilage bacteria in seafood are addressed. Several applications of LAB and their bacteriocin for biopreservation of seafood and seafood products are elaborated.

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Authors and Affiliations

  1. Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok, 65000, Thailand

    Noraphat Hwanhlem

  2. Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand

    Aran H-Kittikun

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  1. Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

    Min-Tze Liong

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Hwanhlem, N., H-Kittikun, A. (2015). Biopreservation of Seafood by Using Bacteriocins and Bacteriocinogenic Lactic Acid Bacteria as Potential Bio-control Agents. In: Liong, MT. (eds) Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas. Microbiology Monographs, vol 29. Springer, Cham. https://doi.org/10.1007/978-3-319-23183-9_9

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