The world's population is overgrowing, and the demand for food continues to increase. Therefore, seafood has become an indispensable part of people's daily diet, and the consumption of seafood is also showing an upward trend year by year. As a result, it is estimated that the per capita consumption of seafood will reach 21.4 kg by 2029. However, due to the high water content, high protein content and other characteristics of seafood, it is susceptible to spoilage caused by microorganisms. The spoilage of seafood caused by microorganisms causes a lot of waste and substantial economic losses every year. Therefore, effective control of the spoilage of seafood caused by microorganisms can promote the rapid development of the seafood processing industry and the global economy, which has important practical significance.
Given the increasing demand for seafood and the severe harm caused by microorganisms to the spoilage, the Research Topic mainly focused on identifying specific spoilage bacteria in seafood, evaluation of spoilage ability, spoilage mechanism, and the environmental adaptability of specific spoilage bacteria. Furthermore, the development of related research will help develop targeted control technology for specific spoilage bacteria in seafood, thereby promoting the development of the seafood processing industry.
This Research Topic aims to present novel approaches and findings in seafood storage and preservation. We welcome both original articles and review articles.
Potential topics include but are not limited to the following:
?Study on the Spoilage Ability and Mechanism of Specific Spoilage Organism in Seafood.
?Research on Environmental Adaptability of Specific Spoilage Organism in Seafood.
?Development and application of new antiseptic and fresh-keeping technology based on specific spoilage organisms.
The world's population is overgrowing, and the demand for food continues to increase. Therefore, seafood has become an indispensable part of people's daily diet, and the consumption of seafood is also showing an upward trend year by year. As a result, it is estimated that the per capita consumption of seafood will reach 21.4 kg by 2029. However, due to the high water content, high protein content and other characteristics of seafood, it is susceptible to spoilage caused by microorganisms. The spoilage of seafood caused by microorganisms causes a lot of waste and substantial economic losses every year. Therefore, effective control of the spoilage of seafood caused by microorganisms can promote the rapid development of the seafood processing industry and the global economy, which has important practical significance.
Given the increasing demand for seafood and the severe harm caused by microorganisms to the spoilage, the Research Topic mainly focused on identifying specific spoilage bacteria in seafood, evaluation of spoilage ability, spoilage mechanism, and the environmental adaptability of specific spoilage bacteria. Furthermore, the development of related research will help develop targeted control technology for specific spoilage bacteria in seafood, thereby promoting the development of the seafood processing industry.
This Research Topic aims to present novel approaches and findings in seafood storage and preservation. We welcome both original articles and review articles.
Potential topics include but are not limited to the following:
?Study on the Spoilage Ability and Mechanism of Specific Spoilage Organism in Seafood.
?Research on Environmental Adaptability of Specific Spoilage Organism in Seafood.
?Development and application of new antiseptic and fresh-keeping technology based on specific spoilage organisms.
