Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products

By P. Calo-Mata, S. Arlindo, K. Boehme, T. Miguel, Ananias Pascoal, J. Barros-Velázquez. 2008

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Production and Characterization of an Antifungal Compound (3-Phenyllactic Acid) Produced by Lactobacillus plantarum Strain (2010, background): “The antimicrobial effect of lactic acid bacteria (LAB) is mainly related to the production of lactic acid and acetic acid, but for some strains, synthesis of bacteriocin is also of greater importance (Lindgren and Dobrogosz 1990; Calo-Mata et al. 2008 ).”
Handbook of Plant-Based Fermented Food and Beverage Technology (2012, background): “The idea of using biopreservation with innocuous commensal bacteria to inhibit foodborne microbial pathogens and spoilage organisms is not new but has mainly been explored in meat and fish products (Calo-Mata et al. 2008; Castellano et al. 2008; Lücke 2000).”
Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria (2009, background): “The antimicrobial effect of LAB is mainly related to the production of lactic acid and acetic acid, but for some strains, synthesis of bacteriocin is also of greater importance (Calo-Mata et al. 2008; Prema et al. 2008).”