In this work we describe the development of a biopreservation strategy for fresh fish based on the use of
bacteriocinogenic LAB of marine origin. For this purpose, two multibacteriocinogenic LAB strains, Lactobacillus
curvatus BCS35 and Enterococcus faecium BNM58, previously isolated from fish and fish products were selected
owing to their capability to inhibit the growth of several fish-spoilage and food-borne pathogenic bacteria