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Action of lactic acid bacteria in the bioconservation of fishery products
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.
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