Biopreservation of Seafood by Using Bacteriocins and Bacteriocinogenic Lactic Acid Bacteria as Potential Bio-control Agents

This chapter reviews the use of bacteriocins and bacteriocinogenic lactic acid bacteria (LAB) as biopreservative in seafood and seafood products. The application is to control the growth of spoilage bacteria and/or to inhibit the growth of pathogenic bacteria in order to extend shelf life and to enhance the product safety. The genera of LAB, classification of bacteriocins, mode of action of bacteriocin, food-borne pathogenic, and spoilage bacteria in seafood are addressed. Several applications of LAB and their bacteriocin for biopreservation of seafood and seafood products are elaborated.