Tropical shrimp is of considerable economic importance in the word but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a...
Shrimp is one of the most consumed and traded seafood, and due to its high demand, consumers depend ...
Instead of culturing tiger shrimp that is frequently burdened by mass mortality, whiteleg shrimp (Li...
Bacteriological quality of individually quick frozen (IQF) shrimp products produced from aquaculture...
The protective activity of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Li...
As fragile food commodities, microbial and organoleptic qualities of fishery and seafood can quickly...
Vibriosis is one of the most serious problems in the shrimp culture industry worldwide. Antibiotic t...
The potential of using juice of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) to...
Growth and reproduction of gram‐negative bacteria has a pivotal role in spoilage of seafood products...
Microbiological and sensorial characteristics of treated whole and peeled shrimp from the east coast...
Consumer preference and demand for natural and high-quality food products has increased due to aware...
Probiotic use in aquaculture settings can be an approach for disease control and dietary supplementa...
Introduction: Acute Hepatopancreatic Necrosis Disease (AHPND) or Early Mortality Syndrome (EMS) is a...
shrimp; aquaculture; probiotic; lactic acid bacteria; Streptococcus spp.; Lactobacillus spp.; Bacill...
Not AvailableThe beneficial effects of two probiotic bacterial strains Marinilactibacillus piezotole...
At present, the Pacific white shrimp Litopenaeus vannamei Boone, 1931, is one of the species with th...
Shrimp is one of the most consumed and traded seafood, and due to its high demand, consumers depend ...
Instead of culturing tiger shrimp that is frequently burdened by mass mortality, whiteleg shrimp (Li...
Bacteriological quality of individually quick frozen (IQF) shrimp products produced from aquaculture...
The protective activity of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Li...
As fragile food commodities, microbial and organoleptic qualities of fishery and seafood can quickly...
Vibriosis is one of the most serious problems in the shrimp culture industry worldwide. Antibiotic t...
The potential of using juice of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) to...
Growth and reproduction of gram‐negative bacteria has a pivotal role in spoilage of seafood products...
Microbiological and sensorial characteristics of treated whole and peeled shrimp from the east coast...
Consumer preference and demand for natural and high-quality food products has increased due to aware...
Probiotic use in aquaculture settings can be an approach for disease control and dietary supplementa...
Introduction: Acute Hepatopancreatic Necrosis Disease (AHPND) or Early Mortality Syndrome (EMS) is a...
shrimp; aquaculture; probiotic; lactic acid bacteria; Streptococcus spp.; Lactobacillus spp.; Bacill...
Not AvailableThe beneficial effects of two probiotic bacterial strains Marinilactibacillus piezotole...
At present, the Pacific white shrimp Litopenaeus vannamei Boone, 1931, is one of the species with th...
Shrimp is one of the most consumed and traded seafood, and due to its high demand, consumers depend ...
Instead of culturing tiger shrimp that is frequently burdened by mass mortality, whiteleg shrimp (Li...
Bacteriological quality of individually quick frozen (IQF) shrimp products produced from aquaculture...