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**Chapter 16** 

© 2013 Ghanbari and Jami, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Lactic Acid Bacteria and Their Bacteriocins:** 

The growing interest in a correct life style, including alimentation, and the parallel attention on food quality have contributed to orientate consumers towards fishery products which are considered safe, of high nutritional value and capable of influencing human health in a positive way [1]. The diverse nutrient composition of seafood makes it an ideal environment for the growth and propagation of spoilage micro-organisms and common food-borne pathogens [2]. It has been estimated that as much as 25% of all food produced is lost postharvest owing to microbial activity [1,2]. It has been mentioned that as many as 30% of people in industrialized countries suffer from a food borne disease each year and in 2000 at least two million people died from diarrhoeal disease worldwide. It is clear that indigenous bacteria present in marine environment as well as the result of post contamination during process are responsible for many cases of illnesses [3,4]. In the last years, the traditional processes applied to seafood like salting, smoking and canning have decreased in favor of mild technologies involving lower salt content, lower cooking temperature and vacuum (VP) or modified atmosphere packing (MAP). The treatments are usually not sufficient to destroy microorganisms and in some cases psychrotolerant pathogenic and spoiling bacteria can develop during the extended shelf-life of these products [2,5]. As several of these products are eaten raw, it is therefore essential that adequate preservation technologies are applied to maintain its safety and quality. Among alternative food preservation technologies, particular attention has been paid to biopreservation to extent the shelf-life and to enhance the hygienic quality, minimizing the impact on the nutritional and organoleptic properties of perishable food products such as seafood [1,6]. Biological preservation refers to the use of a natural or controlled microflora and/or its antimicrobial metabolites to extend the shelf life and improve the safety of food. Lactic acid bacteria (LAB)

**A Promising Approach to** 

**Seafood Biopreservation** 

Mahdi Ghanbari and Mansooreh Jami

http://dx.doi.org/10.5772/50705

**1. Introduction** 

Additional information is available at the end of the chapter
