In this study, LAB strains were used to produce organic acids from various seafood infusion broths (European eel, European squid, shrimp and octopus) and M17 broth. There were significant differences (P < 0.05) between the organic acid amounts produced by LAB strains propagated in seafood infusion and M17 broths. Succinic acid was produced at the highest amounts. Maximum amounts (1747.7 and 872.1 mg/L) of formic and acetic acids were produced by L. acidophilus in octopus infusion broth, while maximum amounts (9852.8 and 3999.6 mg/L) of propionic and butyric acids were formed by S. thermophilus in shrimp infusion broth. It was observed that European eel, shrimp and octopus infusion broths exhibited a greater performance than M17 broth in terms of production of formic, lactic, acetic, propionic and butyric acids. All these results showed that LAB strains had a great ability to form the organic acids in the developed seafood infusion broths. This is a striking result given that the recent implementation of new technologies has divulged the importance of lactic acid bacteria that can find a wide application area in bio-manufacturing, food, agriculture, livestock and medical health industries.