Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1.
Marzia GiribaldiFrancesco GaiPier Giorgio PeirettiMarco Francesco OrtoffiPaola LavermicoccaStella Lisa LonigroFrancesca ValerioLaura CavallarinPublished in: Journal of the science of food and agriculture (2018)
Probiotic inoculation with Lactobacillus paracasei seemed to delay lipid oxidation of the fish flesh and increase the retention of polyunsaturated FAs, suggesting a potential application for this strain in the seafood industry. © 2018 Society of Chemical Industry.