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Application of Lactic Acid Bacteria in Fish Fermentation
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Faezeh Turkpehnabi   , Zahra Yaghoubzadeh , Narges Alishah |
| Caspian Sea Ecology Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Sari, Iran |
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Abstract: (185 Views) |
Abstract:
Ensuring food quality and safety remains a major challenge in developing countries. Fish and its products, as rich nutritional sources, are prone to contamination and spoilage, which can lead to foodborne illnesses. Fermentation, one of the oldest and most effective preservation methods, offers cost-efficiency and improved organoleptic and nutritional properties. LAB (Lactic acid bacteria), a diverse group of microorganisms, play essential roles in the fermentation of traditional fish products by acidifying the matrix, improving texture, and enhancing microbial safety through competition with spoilage organisms and biogenic amine reduction. Fish fermentation results in products such as fish paste and sauces, which may promote consumer health. Moreover, LAB-fermented feeds enhance growth rates and gut probiotic levels. This study reviews the nutritional, microbial, and sensory aspects of fermented fish products, focusing on the metabolic control of LAB to improve flavor and safety, thereby supporting the production of high-quality and safe fish-based foods.
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| Keywords: Fermented fish, Lactic acid bacteria (LAB), Food quality |
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Full-Text [PDF 677 kb]
(93 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2025/10/19 | Accepted: 2025/10/2 | Published: 2025/10/2
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