Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products.

摘要

This review emphasizes the importance of novel biopreservation strategies and their application to ensure sea food quality and safety especially with the increasing demand for minimally processed sea 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 sea foods subject to short-term storage, and biological strategies that can be used to minimize growth of these bacteria. This is followed by an overview of current knowledge about bacteriocin-producing lactic acid bacteria isolated from aquatic foods or being evaluated as biocontrol agents for ensuring safety of sea foods and sea food products, and the bacteriocins produced by these bacteria. Various strategies for the biopreservation of aquatic foods, such as use of protective cultures or spray drying, and their current and future applications for the preservation of sea food products are also explored. Finally, novel antimicrobial active and intelligent packaging strategies based on antimicrobial films allowing controlled release of bacteriocins to refrigerated aquatic foods are discussed.