Optimization of the Arapaima gigas Meat Product Manufacturing Process Using Probiotic Lactic Acid Bacteria

Compounds derived from microorganisms have considerable potential in fish preservation. Among them, lactic acid bacteria (LAB) are widely studied because they dominate the natural microflora of many foods and produce antimicrobial metabolites. Accordingly, this research aimed to optimize the processing of Arapaima gigas meat products through the application of probiotic LAB. Significant differences (p28%), and protein predominated in fresh/raw products, reaching 19.89% with L. reuteri. Microbiologically, treatment T1 (fresh/raw + L. plantarum) showed 65 CFU/g of total cocci and low enterobacteria counts (10 CFU/g), with no detection of Escherichia coli, Salmonella spp., molds, or yeasts. In treatments T6 (mojama + L. reuteri) and T8 (canned + L. mesenteroides) no microbial growth was detected. Overall, probiotic LAB combined with appropriate processing improved microbial safety and contributed to the nutritional stability of A. gigas products.