Smoked Salmon: Intersection of Tradition, Safety, <i>Listeria monocytogenes,</i> and the Role of Bacteriocins in Biopreservation

Lactic acid bacteria (LABs) produce bacteriocins, which are increasingly recognized as effective biopreservatives for smoked salmon. These bacteriocins may help solve the ongoing problem of controlling <i>Listeria monocytogenes</i> in the smoked salmon industry. <i>L. monocytogenes</i> is a psychrot...

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Hauptverfasser:	Thyago Matheus Wojcik, Emília Maria França Lima, Dmitry Rudoy, Alexey Ermakov, Besarion Meskhi, Kirill Alexandrovich Lubchinsky, Valentina Nikolaevna Khramova, Alan Khoziev, Amina Sergoevna Dzhaboeva, Yulia Aleksandrovna Kumysheva, Oleg V. Mitrokhin, Mohamed Merzoug, Manuela Vaz-Velho, Iskra Vitanova Ivanova, Svetoslav Dimitrov Todorov
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2026-03-01
Schriftenreihe:	Fishes
Schlagworte:	smoked salmon bacteriocins biopreservation food safety <i>Listeria monocytogenes</i>
Online-Zugang:	https://www.mdpi.com/2410-3888/11/3/187
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