5. Conclusion
By combating the agents responsible for food-borne illnesses and spoilage bacteria, biopreservation is a preservation method that contributes to sustainable diets by improving food safety and reducing seafood waste. The practice of biopreservation also meets growing consumer demand for Clean Label foods by reducing the use of chemical preservatives. This field of research thus contributes to the sustainable development objectives of the United Nations member states. It is an active field of research, requiring constant dialogue between the fundamental approach of the public sector and the constraints of the private sector. The effectiveness of protective cultures depends on the composition and evolution of endogenous bacterial communities. Understanding the interactions and relationships between all bacterial species within the seafood microbiota should therefore help to develop tailor-made...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Conclusion
Glossary
Article included in this offer
"Bioprocesses and bioproductions"
(
154 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Bibliography
- (1) - Food and Agriculture Organization of the United Nations (FAO) - The state of world fisheries and aquaculture 2020 : sustainability in action. - Rome, Italy, FAO (2020) https://doi.org/10.4060/ca9229en ...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
