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African Journal of Food Science and Technology

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Jian Chen

Department of Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China


  • Rapid Communication   
    Latest advances in bio-additives effects of lactic acid bacteria and their metabolites on oceanic food items
    Author(s): Jian Chen*

    Sea-going food items are significant wellspring of sustenance however are profoundly short-lived and inclined to decay. By and large AFP weakens by enzymatic, microbiological and oxidative waste. Lactic corrosive microbes are a significant class of microorganisms that produce a few metabolites showing bio-additive capacities. A few types of LAB are notable to satisfy the necessities for their application as bio-additives because of the GRAS status. In this way, LAB has displayed great antimicrobial movement and positive associations to decrease enzymatic and oxidative decay when utilized in blend with different procedures in the optic of obstacle advances. This audit portrays the activity of LAB and their metabolites for safeguarding of AFP as well as their effects on oceanic food quality and security. Their conceivable consideration with other protection strategies as obstacle method.. View More»
    DOI: http:/

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