<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2730-5066</journal-id>
<journal-title><![CDATA[Agrociencia Uruguay]]></journal-title>
<abbrev-journal-title><![CDATA[Agrocienc. Urug.]]></abbrev-journal-title>
<issn>2730-5066</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Agronomía - Instituto de Nacional de Investigación Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2730-50662026000101311</article-id>
<article-id pub-id-type="doi">10.31285/agro.30.1781</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Optimization of the Arapaima gigas Meat Product Manufacturing Process Using Probiotic Lactic Acid Bacteria]]></article-title>
<article-title xml:lang="es"><![CDATA[Optimización del proceso de elaboración de productos cárnicos de Arapaima gigas mediante bacterias lácticas probióticas]]></article-title>
<article-title xml:lang="pt"><![CDATA[Otimização do processo de fabricação de produtos cárneos de Arapaima gigas utilizando bactérias láticas probióticas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Neira Mosquera]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Falconi Intriago]]></surname>
<given-names><![CDATA[C. P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Llaguno]]></surname>
<given-names><![CDATA[S. N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Revilla Escobar]]></surname>
<given-names><![CDATA[K. Y.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aldas Morejon]]></surname>
<given-names><![CDATA[J. P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de las Fuerzas Armadas (ESPE) Departamento de Ciencias de la Vida y la Agricultura ]]></institution>
<addr-line><![CDATA[Sangolquí ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Pública de Santo Domingo de los Tsáchilas (UPSDT)  ]]></institution>
<addr-line><![CDATA[Quevedo ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Técnica Estatal de Quevedo Facultad de Ciencias de la Industria y Producción ]]></institution>
<addr-line><![CDATA[Quevedo ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Cuyo Facultad de Ciencias Aplicadas a la Industria ]]></institution>
<addr-line><![CDATA[San Rafael ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2026</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2026</year>
</pub-date>
<volume>30</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S2730-50662026000101311&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S2730-50662026000101311&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S2730-50662026000101311&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: 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 (p&lt;0.05) were observed among treatments. Higher pH values were recorded in canned products treated with Lactobacillus plantarum (6.90), while lower values occurred in fresh/raw products with Leuconostoc mesenteroides (6.45). Titratable acidity was higher in mojama (salted/dried) processed with Lactobacillus reuteri (0.60%) and lower in canned products with the same strain (0.39%). Moisture content was greater in fresh/raw samples (69.20% with L. plantarum) and lower in mojama (20.41% with L. reuteri). Ash content was concentrated in salted/dried products (28%), fat was higher in canned samples (&gt;28%), 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Los compuestos derivados de microorganismos presentan un alto potencial para la conservación de pescado. Entre ellos, las bacterias ácido-lácticas (BAL) han sido ampliamente estudiadas debido a su capacidad para dominar la microflora natural y producir metabolitos antimicrobianos. En este contexto, el objetivo de esta investigación fue optimizar el procesamiento de productos cárnicos de Arapaima gigas mediante la aplicación de BAL con propiedades probióticas. Se observaron diferencias significativas (p&lt;0,05) entre tratamientos. Los valores más altos de pH se registraron en productos enlatados tratados con Lactobacillus plantarum (6,90) y los más bajos en productos frescos/crudos con Leuconostoc mesenteroides (6,45). La acidez titulable fue mayor en la mojama procesada con Lactobacillus reuteri (0,60%) y menor en productos enlatados con la misma cepa (0,39%). La humedad fue superior en muestras frescas/crudas (69,20% con L. plantarum) y menor en la mojama (20,41% con L. reuteri). El contenido de cenizas se concentró en los productos salados/secos (28%), la grasa fue mayor en los enlatados (&gt;28%) y la proteína predominó en los frescos/crudos, alcanzando 19,89% con L. reuteri. Microbiológicamente, el tratamiento T1 presentó bajos recuentos de enterobacterias (10 UFC/g) y ausencia de patógenos. En T6 y T8 no se detectó crecimiento microbiano. En conclusión, el uso de BAL probióticas, combinado con un procesamiento adecuado, mejoró la seguridad microbiológica y contribuyó a la estabilidad nutricional de los productos de A. gigas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo: Os compostos derivados de microrganismos apresentam alto potencial para a conservação de peixes. Entre eles, as bactérias ácido-lácticas (BAL) têm sido amplamente estudadas devido à sua capacidade de dominar a microflora natural e produzir metabólitos antimicrobianos. Nesse contexto, o objetivo desta pesquisa foi otimizar o processamento de produtos cárneos de Arapaima gigas por meio da aplicação de BAL com propriedades probióticas. Foram observadas diferenças significativas (p &lt; 0,05) entre os tratamentos. Os maiores valores de pH foram registrados em produtos enlatados tratados com Lactobacillus plantarum (6,90) e os menores em produtos frescos/crus com Leuconostoc mesenteroides (6,45). A acidez titulável foi maior na mojama processada com Lactobacillus reuteri (0,60%) e menor em produtos enlatados com a mesma cepa (0,39%). A umidade foi superior nas amostras frescas/cruas (69,20% com L. plantarum) e menor na mojama (20,41% com L. reuteri). O teor de cinzas concentrou-se nos produtos salgados-secos (28%), a gordura foi maior nos enlatados (&gt;28%) e a proteína predominou nos frescos/crus, atingindo 19,89% com L. reuteri. Microbiologicamente, o tratamento T1 apresentou baixos valores de enterobactérias (10 UFC/g) e ausência de patógenos. Nos tratamentos T6 e T8 não foi detectado crescimento microbiano. Em conclusão, o uso de BAL probióticas, combinado com processamento adequado, melhorou a segurança microbiológica e contribuiu para a estabilidade nutricional dos produtos de A. gigas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[bioconservation]]></kwd>
<kwd lng="en"><![CDATA[microorganisms]]></kwd>
<kwd lng="en"><![CDATA[native fish]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus plantarum]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus reuteri]]></kwd>
<kwd lng="en"><![CDATA[Leuconostoc mesenteroides]]></kwd>
<kwd lng="es"><![CDATA[bioconservación]]></kwd>
<kwd lng="es"><![CDATA[microorganismos]]></kwd>
<kwd lng="es"><![CDATA[peces nativos]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillus plantarum]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillus reuteri]]></kwd>
<kwd lng="es"><![CDATA[Leuconostoc mesenteroides]]></kwd>
<kwd lng="pt"><![CDATA[bioconservação]]></kwd>
<kwd lng="pt"><![CDATA[microrganismos]]></kwd>
<kwd lng="pt"><![CDATA[peixes nativos]]></kwd>
<kwd lng="pt"><![CDATA[Lactobacillus plantarum]]></kwd>
<kwd lng="pt"><![CDATA[Lactobacillus reuteri]]></kwd>
<kwd lng="pt"><![CDATA[Leuconostoc mesenteroides]]></kwd>
</kwd-group>
</article-meta>
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