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Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products

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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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Acknowledgments

This work was supported by the PGIDT Programa Sectorial de Tecnologías de la Alimentación (Project PGIDIT05TAL00701CT) from the Galician Government (Xunta de Galicia), Spain.

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  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

    Pilar Calo-Mata, Samuel Arlindo, Karola Boehme, Trinidad de Miguel, Ananias Pascoal & Jorge Barros-Velazquez

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  1. Pilar Calo-Mata
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Correspondence to Jorge Barros-Velazquez.

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Calo-Mata, P., Arlindo, S., Boehme, K. et al. Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products. Food Bioprocess Technol 1, 43–63 (2008). https://doi.org/10.1007/s11947-007-0021-2

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