Lactic acid bacteria in fermented fish: Enhancing flavor and ensuring safety

Abstract

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. Central to this process are lactic acid bacteria (LAB), a diverse group of microorganisms renowned for their role in various traditional food products. This review elucidates the multifaceted impact of LAB on the safety and flavor development of fermented fish, underscoring their indispensable role across a spectrum of fermented foods. Fermented fish products, with their diverse manifestations and cultural significance, depend on the intricate workings of microorganisms, particularly LAB, which govern the fermentation process and consequent flavor profiles. Despite regional variations in LAB strains and fermentation practices, the fundamental contributions of LAB to the acidification, texture enhancement, and safety of these products remain consistent. LAB's ability to outcompete spoilage organisms and pathogenic bacteria, as well as their capacity to mitigate the formation of harmful biogenic amines, positions them as a critical factor in the acceptability and safety of fermented fish consumed globally. Contemporary advances in fermentation technology have shifted the focus from mere preservation to the enhancement of flavor profiles in fermented fish, highlighting the necessity of LAB-mediated flavor modulation. This review proposes a future direction focused on the deliberate control of LAB metabolism to refine flavor development and safety in fermented fish products, presenting an invaluable reference for developing starter cultures aimed at advancing the quality and safety of these traditional delicacies.