Fermented fish
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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review Open
Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technolog…
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Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential Open
Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good so…
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Eating Fermented: Health Benefits of LAB-Fermented Foods Open
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites …
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Korean traditional fermented fish products: jeotgal Open
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal …
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Fish consumption pattern among adults of different ethnics in Peninsular Malaysia Open
Fish consumption was significantly associated with ethnicity, age, marital status, residential area, and years of education of adults in Peninsular Malaysia, and the data collected are beneficial for the purpose of health risk assessment o…
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Fish and fish side streams are valuable sources of high-value components Open
The current practice of fish processing generates increasing quantities of side streams and waste, such as skin, heads, frames, viscera, and fillet cut offs. These may account for up to 70% of the fish used in industrial processing. Low-va…
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Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia Open
The Hout-Kasef is traditional salted fermented fish product of natural fermentation of salted mullet fish of coastal area of Jazan region of Saudi Arabia. The present study was carried out to investigate the microbiological and chemical ch…
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Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis Open
Golden pomfret is rich in polyunsaturated fatty acids (PUFAs), which are susceptible to oxidative hydrolysis during fermentation. Therefore, the objective of this study was to examine the roles of lipid oxidation and lipid oxidation-derive…
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A Review: Microbial Diversity and Function of Fermented Meat Products in China Open
Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport. During the processing and storage o…
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Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China Open
Proteolytic changes in Suanyu, a traditional fermented fish product of China, were determined during 6 weeks of fermentation. The gradual decrease of pH value and aw was detected, accompanied with an increasing trend detected in trichloroa…
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Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang Open
Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt …
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Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance Open
The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian fo…
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Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce Open
The main objective of this work was to investigate the effects of bacterial community and free amino acids on the content of biogenic amines in Yu-lu during fermentation. Four major biogenic amines (histamine, tyramine, cadaverine, and put…
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Perilla Oil Has Similar Protective Effects of Fish Oil on High-Fat Diet-Induced Nonalcoholic Fatty Liver Disease and Gut Dysbiosis Open
Nonalcoholic fatty liver disease (NAFLD) is the most prevalent chronic liver disease in developed countries. Recent studies indicated that the modification of gut microbiota plays an important role in the progression from simple steatosis …
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Ethnic fermented and preserved fish products of India and Nepal Open
The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally process…
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Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health Open
Dietary probiotic supplementation has the potential to enhance the health of fish and their disease resistance. In this study, some properties of ten Lactiplantibacillus plantarum strains have been evaluated, for their potential use as pro…
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Isolation and characterization of the new indigenous Staphylococcus sp. DBOCP06 as a probiotic bacterium from traditionally fermented fish and meat products of Assam state Open
Traditionally fermented fish and meat products are known for their probiotic values. An approach was made for the very first time to isolate and characterize novel indigenous probiotic bacterial strains from traditionally fermented fish an…
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Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak) Open
This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactob…
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Antioxidative peptides from fish sauce by-product: Isolation and characterization Open
Fish sauce by-product (FSB) refers to solid waste from fish sauce industry. It is composed of nutritionally important biomolecules; however, FSB is currently undervalued. FSB contains natural protein hydrolysate produced from digestion of …
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Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand Open
DNA-sequencing was performed on the V3-V4 regions of 16S rRNA genes to investigate the microbial diversity of five samples of fermented freshwater fish ( pla-ra ) from three provinces in northeastern Thailand. The samples had salt concentr…
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Lactic Acid Bacteria in Fermented Foods of Indonesian Origin Open
In this study, about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin). These fermented foods were salted-fermented fruits, vegetables & fish; fermented raw cassava (gato…
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Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra) Open
A 16S rRNA next-generation sequencing technique was applied to investigate the microbial diversity and liquid chromatography-tandem mass spectrometry was used to identify glutamyl peptide profiles of 10 Thai fermented freshwater fish (Pla-…
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Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters Open
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showe…
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Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk Open
Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this i…
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Lactic acid bacteria in fermented fish: Enhancing flavor and ensuring safety Open
Fermentation, one of the oldest and most widespread methods of food preservation, is particularly relevant due to its cost-effectiveness, ease of operation, and the enhancement of flavors and nutritional profiles it affords to foods. Centr…
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Aquafeed Production from Fermented Fish Waste and Lemon Peel Open
In order to obtain a high-protein-content supplement for aquaculture feeds, rich in healthy microorganisms, in this study, Saccharomyces cerevisiae American Type Culture Collection (ATCC) 4126 and Lactobacillus reuteri ATCC 53608 strains w…
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Fermented Foods of Korea and Their Functionalities Open
Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 y…
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Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions Open
The purpose of this study was to explore the microbiota of Norwegian fermented fish (rakfisk), a traditional product popular in the Norwegian market. Brine samples, collected from six producers during two subsequent years, were used. The p…
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Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products Open
Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks assoc…
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Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition Open
Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-…