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Biopreservation and the Safety of Fish and Fish Products, the Case of Lactic Acid Bacteria: A Basic Perspective

Through fishing and aquaculture activities, humans have access to fish, which are a basic food source in the diet due to their nutritional value. Fish are widely distributed and commercialized worldwide in different products (e.g., whole fresh, filleted, sliced, frozen, dried, smoked, salted, and ca...

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Principais autores: Alejandro De Jesús Cortés-Sánchez, María Eugenia Jaramillo-Flores, Mayra Díaz-Ramírez, Luis Daniel Espinosa-Chaurand, Erika Torres-Ochoa
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-08-01
Serier:Fishes
Fag:
biopreservation
foodborne disease
food pathogens
lactic acid bacteria
fermented fish
bacteriocins
Online adgang:https://www.mdpi.com/2410-3888/9/8/303
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