This review emphasizes the importance of novel biopreservation strategies and their application to ensure seafood quality and safety especially within the context of increasing demand for minimally processed aquatic food products. The paper addresses the major hazards linked to spoilage and pathogenic bacteria found in fresh and processed aquatic foods, mainly ready-to-eat seafood subjected to short-term storage, and the biological strategies that can be used to minimize their growth. This is followed by an overview of current knowledge about the inhibiting bacteriocin-producing lactic acid bacteria isolated from aquatic food products or that is being evaluated for ensuring safety on seafood and seafood products as well as the characteristics of their bacteriocins. The different strategies for the biopreservation of aquatic food products, such as protective cultures or spray drying, and their current and future applications for the preservation of seafood products are also explored. Finally, novel antimicrobial active and intelligent packaging strategies based on antimicrobials film allowing controlled release of bacteriocins to refrigerated aquatic food products are also discussed.

Aims:  The characterization of four novel bacteriocin‐producing enterococcal strains, isolated from nonfermented animal foods, was carried out with a view to evaluate their potential application as probiotics in raw and processed foodstuffs. Methods and Results:  16S rRNA sequencing and random amplification of polymorphic DNA‐polymerase chain reaction (RAPD‐PCR) analysis allowed the identification and intra‐specific grouping of Enterococcus faecium strains, which inhibited the growth of four relevant food‐borne pathogenic and spoilage species. Enterococcus faecium strains exhibited remarkable probiotic profiles, being able to survive to pH 3·0 and to the presence of bile salts, pancreatin and pepsin. Enterococcus faecium strains evaluated did not exhibit bile salt hydrolase or haemolytic activity, but showed good adhesion properties, also exhibiting sensitivity to clinically relevant antimicrobial agents. Conclusions:  In our study, DNA sequencing of the 16S rRNA gene and RAPD‐PCR analysis were equally discriminatory for typing E. faecium strains. This study also confirmed the potential tolerance and survival of E. faecium strains isolated from nonfermented animal foods to the gastrointestinal tract. Significance and Impact of the Study:  This study represents the first report on potential probiotic E. faecium strains isolated from nonfermented meat and fish. Their moderate heat resistance opens the way to their potential use as probiotics in minimally processed foods subjected to moderate heat processing.

The bacteriocins produced by two lactic acid bacteria isolated from nonfermented fresh meat and fish, respectively, and exhibiting a remarkable antilisterial activity, were characterized. Bacteriocinogenic strains were identified as Enterococcus faecium and the maximum bacteriocin production by both strains was detected in the stationary phase of growth. The activity against Listeria monocytogenes was maintained in pH range of 3-7 and was stable in both strains after heating at 100 or 121 degrees C. The genes coding for enterocin P were detected, isolated, and sequenced in both E. faecium strains. They exhibited DNA/DNA homology in the 87.1-97.2% range with respect to the other four enterocin P genes reported so far. Three single nucleotide polymorphism events, silent at the amino acid level, were detected at nucleotide positions 45 (G/A), 75 (A/G), and 90 (T/C) in E. faecium LHICA 28-4 and may explain the differences reported for those loci in other enterocin P-producing E. faecium strains. This work provides the first description of enterocin P-producing E. faecium strains in nonfermented foodstuffs and, in the case of E. faecium LHICA 51, the first report of an enterocin P-producing strain isolated from fish so far.