Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed
in England in 1953 and since then has been approved for use in over 48 countries. The …

Many bacteria produce antimicrobial peptides, which are also referred to as peptide
bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins …

The genus Carnobacterium contains nine species, but only C. divergens and C.
maltaromaticum are frequently isolated from natural environments and foods. They are …

Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-
mortem pH, the low percentage of sugars, the high content of low molecular weight …

Many recent papers have deepened the state of knowledge about lactic acid bacteria (LAB)
in fish gut. In spite of high variability in fish microbiota, LAB are sometimes abundant in the …

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

This review emphasizes the importance of novel biopreservation strategies and their
application to ensure seafood quality and safety especially within the context of increasing …

Biopreservation is a sustainable approach to improve food safety and maintain or extend
food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 …