ABSTRACT
The use of Lactic acid bacteria (LAB) of aquatic origin as probiotic cultures constitutes an effective, safe, easily applied, economically efficient, and environmentally friendly alternative or complementary strategy to chemotherapy and vaccination for disease control in the aquaculture farming. This chapter presents the LAB applications that are focused on fish and fishery products. Fish and fishery products are also important sources of food, contributing to an important part of human alimentation. World per capita fish supply reached a new record in 2014, mainly due to the contribution of aquaculture production, which provides half of all fish for human consumption. Spoilage of fresh fish and fishery products is caused by a complex process in which physical, chemical, and microbiological factors are involved. Bacteriocins and bacteriocin-producing LAB have been the focus of extensive research due to their potential use as natural biopreservatives, however, very few commercial applications have been developed for fish and fishery products.
