Optimization of the Arapaima gigas Meat Product Manufacturing Process Using Probiotic Lactic Acid Bacteria

Compounds derived from microorganisms have considerable potential in fish preservation. Among them, lactic acid bacteria (LAB) are widely studied because they dominate the natural microflora of many foods and produce antimicrobial metabolites. Accordingly, this research aimed to optimize the process...

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Bibliografiske detaljer

Hovedforfatter:	Neira Mosquera, Juan Alejandro (author)
Andre forfattere:	Falconi Intriago, Cristhian Patricio (author), Sánchez Llaguno, Sungey Naynee (author), Revilla Escobar, Karol Yannela (author), Aldas Morejon, Jhonnatan Placido (author)
Format:	article
Sprog:	engelsk
Udgivet:	2026
Fag:	Bioconservação Bioconservación Bioconservation Lactobacillus Plantarum Lactobacillus Reuteri Leuconostoc Mesenteroides Microorganismos Microorganisms Microrganismos Native Fish Peces Nativos Peixes Nativos
Online adgang:	https://hdl.handle.net/20.500.12008/53927
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