Role of lactic acid bacteria in the shelf-life of seafood products | ||
| ماهیان خاویاری | ||
| Volume 4, Issue 7, May 2022, Pages 11-18 PDF (368.2 K) | ||
| Document Type: Tarvij | ||
| Authors | ||
| Esmail Abdollahzadeh* 1; [mid Jafari2 | ||
| 1International Sturgeon Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran | ||
| 2Genetics and Biotechnology,-International Sturgeon Research Institute,- Agricultural Research,Education and Extension Organization | ||
| Abstract | ||
| The application of novel food preservation technologies such as the use of lactic acid bacteria or their metabolites have gained an important role in the food industry. Lactic acid bacteria are considered as valuable biological tools to promote safety and increase seafood shelf-life. Moreover, these bacteria can be used to create new sensory properties can be used as probiotic agents in the seafood products. This paper presents a literature review regarding the role of lactic acid bacteria in increasing the seafood and sturgeon safety. According to the research results, when metabolites of lactic acid bacteria are applied to promote the safety, it is recommended to use other food technologies and preservatives simultaneously. | ||
| Keywords | ||
| Keywords: lactic acid bacteria; bacteriocin; safety; seafood products | ||
| References | ||
|
| ||
|
Statistics Article View: 662 PDF Download: 500 |
||
Journal management system. designed by sinaweb