Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge

Abstract

Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fishery products is on rise. Metabolites derived from microorganisms have exhibited diverse preservation capacities on fish and fishery products’ spoilage. Inclusions with other preservation techniques, such as hurdle technology, for the shelf-life extension of fish and fishery products are also summarized.

Effect of preservation methods on antimicrobial activity, and nutritional and microbiological quality of Melipona quadrifasciata bee honey

“…As the fresh samples showed higher microbiological counts, the potent inhibition could also indicate the antagonistic activity of the microbial species in the honey instead of the antimicrobial activity. According to Rathod et al (2022), metabolites derived from microorganisms have proven to inhibit food spoilage microbiota without developing antimicrobial resistance.…”

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

“…It refers to the inhibition of unwanted or pathogenic microorganisms due to antagonistic microbial interference for nutrient competition and the production of antimicrobial metabolites, such as organic acids, hydrogen peroxide, diacetyl, reuterin, bacteriocins, and other lowmolecular-weight metabolites (Sakaridis et al, 2014). Over the past few decades, LAB has been widely used for the preservation of fermented and cooked meat products, and a variety of strains have been found to be effective against pathogens and spoilage microorganisms (Bartkiene et al, 2020(Bartkiene et al, , 202210.3389/fmicb.2022.1092248 Küley et al, 2020;Zokaityte et al, 2020;Agagündüz et al, 2021Agagündüz et al, , 2022Sharma et al, 2021;Petkova et al, 2022;Rathod et al, 2022;Trakselyte-Rupsiene et al, 2022;Yilmaz et al, 2022a,b). However, research on the biopreservation of fresh poultry meat is quite limited and is even scarcer for fresh fish products.…”

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

“…Therefore, it is necessary to understand and minimize the factors that contribute to fish spoilage by using active preservation techniques to sustain the freshness of fish and fish-containing products [ 10 ]. Various preservation techniques are used to preserve and process fish at an industrial level such as pulsed electric field pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) while traditional techniques include cooling, freezing and super-chilling [ 11 ]. Excellent food preservation techniques effectively prevent microbial spoilage and prolong the product shelf life with limited adverse changes in the quality and nutritional values, texture and flavour.…”