Acción de bacterias ácido lácticas en la bioconservación de productos pesqueros

Andrea Vasquez Garcia; Liliana  Londoño Hernandez; Lida María  Rada Anillo

doi:10.22490/25394088.10205

Vol. 19 No. 3 (2025): Edición especial Expotech

Published 2025-12-01

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Article

Action of lactic acid bacteria in the bioconservation of fishery products

DOI: https://doi.org/10.22490/25394088.10205

Andrea Vasquez Garcia Universidad Nacional Abierta y a Distancia

Liliana Londoño Hernandez Universidad Nacional Abierta y a Distancia

Lida María Rada Anillo Universidad Nacional Abierta y a Distancia

pre-print (Spanish)

Abstract
References

In fermented fish products, lactic acid bacteria transform carbohydrates into compounds such as lactic and acetic acids, which favor the preservation and improvement of the product's sensory characteristics. These bacteria produce antimicrobial substances, such as bacteriocins, capable of inhibiting pathogens and spoilage microorganisms by disrupting the cell membrane, helping to ensure food safety. They also have the ability to reduce biogenic amines, responsible for fish spoilage and toxicological risks, eliminating compounds such as histamine, tyramine, putrescine and cadaverine. Some strains stand out for their salt tolerance, resistance to refrigeration conditions and ability to maintain cellular stability under osmotic stress, making them ideal starter cultures for the production of fermented fish sausages. In general, the use of lactic acid bacteria represents an effective biotechnological tool for extending shelf life, ensuring microbiological safety and optimizing the characteristics of fermented fish products.

keywords: bacteriocins, microbiological control, food safety, food microbiology

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How to Cite

Vasquez Garcia, A., Londoño Hernandez, L. ., & Rada Anillo, L. M. . (2025). Action of lactic acid bacteria in the bioconservation of fishery products. Publicaciones E Investigación, 19(3). https://doi.org/10.22490/25394088.10205

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