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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Bibliographic Details

Main Author:	Neira Mosquera, Juan Alejandro (author)
Other Authors:	Falconi Intriago, Cristhian Patricio (author), Sánchez Llaguno, Sungey Naynee (author), Revilla Escobar, Karol Yannela (author), Aldas Morejon, Jhonnatan Placido (author)
Format:	article
Language:	English
Published:	2026
Subjects:	Bioconservação Bioconservación Bioconservation Lactobacillus Plantarum Lactobacillus Reuteri Leuconostoc Mesenteroides Microorganismos Microorganisms Microrganismos Native Fish Peces Nativos Peixes Nativos
Online Access:	https://hdl.handle.net/20.500.12008/53927
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