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Article | REF: BIO9240 V1

Biopreservation of seafood products using marine bacteria

Authors: Delphine PASSERINI, Laetitia KOLYPCZUK, Sabrina MACÉ, Marie-France PILET, Françoise LEROI

Publication date: November 10, 2021 | Lire en français

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    5. Conclusion

    By combating the agents responsible for food-borne illnesses and spoilage bacteria, biopreservation is a preservation method that contributes to sustainable diets by improving food safety and reducing seafood waste. The practice of biopreservation also meets growing consumer demand for Clean Label foods by reducing the use of chemical preservatives. This field of research thus contributes to the sustainable development objectives of the United Nations member states. It is an active field of research, requiring constant dialogue between the fundamental approach of the public sector and the constraints of the private sector. The effectiveness of protective cultures depends on the composition and evolution of endogenous bacterial communities. Understanding the interactions and relationships between all bacterial species within the seafood microbiota should therefore help to develop tailor-made...

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