This paper is mainly about: The application of  lactic acid bacteria in fresh-keeping of aquatic products. Through analysis we found that Lactobacillus mainly produces bacteriostatic substances through competition and metabolism to keep fresh aquatic products and Lactic acid bacteria can consume the nutrients needed by harmful bacteria to inhibit their growth and reproduction. At the same time, lactic acid bacteria can also compete for oxygen to form the dominant bacteria group and inhibit the growth of fungal microorganisms. Screening more and better strains of lactic acid bacteria that can form hydrogen peroxide and bacteriocins or compete with some spoilage microorganisms for nutrients and ecological niche has potential commercial application value as biological protective agents for aquatic products.

Jing Huang . The application of lactic acid bacteria in fresh-keeping of aquatic products . The Frontiers of Society, Science and Technology (2019) Vol. 1 Issue 7: 104-110. https://doi.org/10.25236/FSST.2019.010713.

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