Introducing the Application of Probiotic Bacteria to Maintain the Quality of Aquatic Fillets

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search for natural preservatives. Most bacteria in this group are known to be safe and probiotics are consumed by humans as dietary supplements. The antagonistic and inhibitory properties of lactic acid bacteria are due to different factors such as the competition for nutrients and the production of antimicrobial metabolites such as organic acids (prevailingly lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides (bacteriocins). It seems that maintaining the quality of seafood by probiotic bacteria is also related to their antioxidant properties. This review deals with various aspects related to maintaining the quality of seafood by lactic acid bacteria.