Abstract
Indonesia produces a wide variety of fermented fish products, and they tend to be specific to different regions. Unfortunately, however, the detailed processes used in their production, including the role of lactic acid bacteria in the fermentation process, have not yet been widely investigated. To address this, a literature review was conducted on 14 fermented fish products from across Indonesia, including the characteristics of the lactic acid bacteria isolated from each and their main roles in the fermentation process, as well as their effects on the quality of the product. Furthermore, the paper discusses the current issues related to the development of fermented fish products in Indonesia. This paper is the first report on Indonesian fish fermented products that comprehensively explains the role of lactic acid bacteria and how these bacteria should be explored for the development of fermented products.
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