Fermented Fish Research Articles

Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation.

Fermented golden pompano is a traditional food valued for its distinctive flavor profile, largely influenced by lipid oxidation. This study evaluated the role of local Bacillus subtilis SCSMX-2 strain in regulating lipid oxidation and improving the flavor profile of the fermented golden pompano. Untargeted metabolomics was used to identify 206 differential metabolites, predominantly lipids, amino acids, and peptides. Enrichment analysis revealed glycerophospholipid metabolism as a key lipid pathway. SCSMX-2 induced moderate lipid oxidation, significantly increasing free fatty acid content, especially omega-3 polyunsaturates. Characterization of 148 volatile compounds revealed a notable increase in lipid oxidation-derived flavor compounds, with 11, including seven lipid derivatives, emerging as distinctive. Correlation analysis showed that secondary lipid oxidation products, such as sn-glycero-3-phosphoethanolamine and lysophosphatidylcholine, are precursors to key flavor compounds. These findings provide a scientific basis for the targeted regulation of flavors in traditional fermented fish.

Genomic and phenotypic characterization of Weissella paramesenteroides WP12 from fermented fish sauce (Budu) reveals promising strain for food fermentation and probiotic applications

Genomic and phenotypic characterization of Weissella paramesenteroides WP12 from fermented fish sauce (Budu) reveals promising strain for food fermentation and probiotic applications

The production process of chepa shutki: A traditional Bangladeshi fermented fish product

The production process of chepa shutki: A traditional Bangladeshi fermented fish product

Physical Test of Sinking Feed Made from Fermented Fish Filet Waste Meal

Fish feed is an important factor in aquaculture, where the physical properties of sinking feed affect its efficient use by fish. Waste fish filets have potential as an alternative feed, but farmers have difficulty finding high-quality feed at affordable prices. This study aims to determine the physical properties of feed with the addition of fermented fish filet waste flour (TLFIF). The method used was a completely randomized design (CRD) with 5 treatments and 3 replicates: P0 (control, without TLFIF), P1 (10% TLFIF), P2 (20% TLFIF), P3 (30% TLFIF), and P4 (40% TLFIF). Parameters observed included: appearance test, aroma, texture, durability test, homogeneity test, and feed sinking speed test. Data were analyzed using analysis of variance (ANOVA) and descriptive analysis. The best TLFIF addition research results were found in the 10% treatment (P1), which had a durability of 98.80%, homogeneity of 42.67%, and a sinking speed of 7.15 seconds/20 cm. The feed's appearance is light brown in color, cylindrical in shape, and fairly uniform in size, with a dense, fibrous texture, a slightly rough surface, and a slight fermentation aroma.

Fermented Fish Collagen Diminished Photoaging-Related Collagen Decrease by Attenuating AGE-RAGE Binding Activity.

Ultraviolet (UV) irradiation causes skin wrinkles and decreases elasticity. UV also increases binding between advanced glycation end products (AGEs) and the receptor for AGEs (RAGE), resulting in increased inflammation and activation of NF-κB. We evaluated whether fermented fish collagen (FC) could decrease photoaging via decreasing AGE-RAGE binding activity, which was associated with decreased TNF-α and NF-κB levels in UV-irradiated keratinocytes and animal skin. In the UV-irradiated keratinocytes, AGE-RAGE binding activity and TNF-α secretion levels were increased, and FC decreased these. Additionally, AGE-RAGE binding activity and TNF-α secretion levels were attenuated by soluble RAGE (RAGE inhibitor) in the UV-irradiated keratinocytes. FC decreased AGE-RAGE binding activity, TNF-α levels, and translocation of NF-κB in the UV-irradiated skin. Furthermore, FC decreased the expression of matrix metalloproteinases 1/3/9, which degrades collagen fibers, and Smad7, which inhibits Smad2/3, in UV-irradiated skin. FC increased Smad2/3 and collagen fiber accumulation. FC also increases skin moisture and elasticity. In conclusion, FC could attenuate skin photoaging via decreasing AGE-RAGE binding activity and its downstream signals such as TNF-α and NF-κB.

GABALAGEN Alleviates Stress-Induced Sleep Disorders in Rats.

(1) Background: Gamma-aminobutyric acid (GABA) is an amino acid and the primary inhibitory neurotransmitter in the brain. GABA has been shown to reduce stress and promote sleep. GABALAGEN (GBL) is the product of fermented fish collagen by Lactobacillus brevis BJ20 and Lactobacillus plantarum BJ21, naturally enriched with GABA through the fermentation process and characterized by low molecular weight. (2) Methods: The present study evaluated the GABAA affinity of GBL through receptor binding assay. The sedative effects of GBL were investigated through electroencephalography (EEG) analysis in an animal model of electro foot shock (EFS) stress-induced sleep disorder, and then we examined the expression of orexin and the GABAA receptor in the brain region using immunohistochemistry and an enzyme-linked immunosorbent assay (ELISA). (3) Results: We found that on the binding assay, GBL displayed high affinity to the GABAA receptor. Also, after treatment with GBL, the percentage of the total time in rapid eye movement (REM) and non-rapid eye movement (NREM) sleep was significantly and dose-dependently increased in EFS-induced rats. Consistent with behavioral results, the GBL-treated groups showed that the expression of GABAA receptor immune-positive cells in the VLPO was markedly and dose-dependently increased. Also, the GBL-treated groups showed that the expression of the orexin-A level in LH was significantly decreased. (4) Conclusions: GBL showed efficacy and potential to be used as an anti-stress therapy to treat sleep deprivation through the stimulation of GABAA receptors and the consequent inhibition of orexin activity.

BURONG TILAPIA: FACTORS ON THE FERMENTATION PROCESS AND ITS MICROBIOTA

Fermented fish products hold significant prominence in the Philippines. However, its potential risks for human consumption are faced as a result of inadequate awareness of microbiological standards in its preparation. This study investigated the microbiota and fermentation process of burong tilapia, how this is influenced by fermentation factors such as salt content, temperature, and proper sanitation, and how it can impact food safety for human consumption. This study revealed that the population of aerobic microorganisms in burong tilapia was relatively high with the Aerobic Plate Count result of 2.1 x 107 CFU/g, indicating significant bacterial presence. On the other hand, a relatively low level of E. coli and Yeast and Molds count was detected having <25 CFU/g and <10 CFU/g, respectively. Moreover, it was found that low salt content, non-ideal temperature conditions and failure to strictly observe sanitation practices, all influenced the growth and proliferation of unwanted microorganisms. These results emphasize how crucial it is to optimize fermentation factors in order to guarantee both the food quality and safety of fermented fish products for human consumption. Furthermore, this case study highlights that consumer education is needed in promoting awareness and acceptance of fermented fish products in the market.

Food Safety Study of Petis Crackers in Kendal District, Central Java

Food safety is a science that deals with preparing, managing, and storing food or beverages to be safe from physical, biological, and chemical contamination. The processing of petis (condiments of fermented fish or shrimp) crackers is one of the categories of SMEs in Kendal District, Central Java. The study aimed to evaluate the heavy metals of iron (Fe), lead (Pb), and other chemical features and to survey the processing of petis crackers. This is a descriptive study of an observational nature with a quantitative approach, especially by doing laboratory observations. The study also carried out qualitative observations using questionnaires regarding the manufacturing of petis crackers. Petis is food or items cooked in a thick, clayey, and elastic condiment group. The results showed that Fe levels vary from 48.00 to 82.00 mg/kg and Pb from 40.00 to 50.00 mg/kg. The average chemical properties of the petis crackers are as follows: 2.45% ash, 13.27% moisture, 3.13% protein, 0.15% fat, and 81.0%carbohydrate. The lead content surpasses the maximum limit of the standard set by the BPOM (The Indonesian Food and Drug Supervisory Agency). Keywords: food safety, heavy metal, Kendal, petis crackers

Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor

This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus, Rhizopus, Saccharomycopsis, Saccharomyces, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.

Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish

Saccharomyces cerevisiae L7 was found to be an excellent starter and biological deacidification strain for Suanyu, however, the underlying mechanisms remain poorly understood. This study aimed to investigate the acid inhibition mechanism of S. cerevisiae L7. The strain enhances the sensory and flavor characteristics of Suanyu. The growth of Lactiplantibacillus plantarum is inhibited due to competition for carbon sources, resulting in a decrease in cell count from 9.00 Lg CFU/mL at 48 h to 7.70 Lg CFU/mL in co-culture. The addition of yeast reduces acidity, decreasing it from 5.83 g/kg to 0.82 g/kg at 48 h, while increasing sugar utilization to 94.52%. We found that cell contact was the main method of inhibition between the two microbials. Transcriptome analysis revealed that multiple pathways were affected under co-culture, ultimately leading to a decrease in lactic acid production. These findings provide valuable insights into the microbial interactions involved in biological deacidification.

Postbiotic studies of mixed cultures of Schleiferilactobacillus harbinensis LH991 and Pichia kudriavzevii B-5P produced by in vitro rumen producing short-chain fatty acid.

Postbiotics are functional bioactive compounds or bioactive molecules with beneficial effects on health and functional activities in humans or livestock, produced by probiotic bacteria or yeast. Several postbiotics, including enzymes, short-chain fatty acids, amino acids, extracellular polysaccharides, microbial cell fragments, and teichoic acids, are currently being widely studied. This study aimed to explore the potential of secondary metabolites of Schleiferilactobacillus harbinensis LH 991 and Pichia kudriavzevii B-5P as lactic acid bacteria (LAB) and yeast isolated from Budu (fermented fish) which can act as postbiotics through in vitro rumen fermentation. The method used a completely randomized design 5 × 4, with five treatments and four replications. The substrate diet consisted of 60% forage and 40% concentrate. The culture mixture was 1.3 × 1011 CFU/mL with a 50%:50% ratio of S. harbinensis LH 991 and P. kudriavzevii B-5P. The inoculum concentrations used in this study were 0% (control), 1%, 2%, 3%, and 4%. Treatments are arranged based on differences in inoculum concentration as follows: T0: control (0%); T1: 1%; T2: 2%; T3: 3%; and T4: 4%. The T4 group showed a significant increase (p < 0.01) in short-chain fatty acids (SCFA), including acetate, propionate, butyrate, valerate, isobutyrate, and isovalerate acids, compared with the other treatments. Meanwhile, T4 shows that there is no significant (p > 0.01) effect on in vitro digestibility (in vitro dry matter digestibility, in vitro organic matter digestibility, and in vitro crude fiber digestibility). However, a highly significant (p < 0.01) effect was on volatile fatty acid total, NH3, and microbial crude protein synthesis. It is concluded that the treatment with a 4% inoculum concentration (T4) containing a mixture of S. harbinensis LH 991 and P. kudriavzevii B-5P as LAB and yeast isolated from Budu (fermented fish) in 50%:50% ratio increased SCFA and rumen fermentation significantly, whereas it did not affect in vitro digestibility.

Implementation of GMP and SSOP in Making Fish Chili Sauce

Chili Sauce is a famous food. Fish Chili Sauce made contains 10% fermented Tuna fish meat, to give a different taste. To get the quality of Fish Chili Sauce. The purpose of this study is to be able to apply the principles of Good Manufacturing Practice (GMP) and Sanitation Standard Operational Procedures (SSOP) in making fish Chili sauce. This study uses a Descriptive Method to see the Implementation of GMP and SSOP in Making Fish Chili Sauce. In each Principle of GMP and SSOP implementation, Objective and Subjective Microbial (TPC) and E.coli analysis will be carried out. The results of the study showed that the nutritional value of Fish Chili Sauce is Water 44.735%, Protein 4.595%, Fat 25.72%, Carbohydrate 4.1%, Ash 20.85%, pH 4.50 and TPC 2.4 x 10 4. With an Average Organoleptic Value of Taste 6.1 (Like), Aroma 6.5 (Like), Color 5.8 (Like), Texture and Overall Acceptance 6.2 (Like). The results of the Escherichia coli test from raw materials, equipment and also Fish Sambal showed Qualify.

Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food.

Chasubi, a rice flour-based flatbread is an ethnic delicacy in the Kakching district of Manipur, India. The present study explored the nutritional and functional properties of chasubi. Chasubi was prepared by mixing rice flour with, Allium tuberosum Rottl ex Spreng, Allium hookeri Thw, Zanthoxylum armatum DC, and fermented fish. A dough was prepared, rolled into round flatbread, transferred to banana leaves, and cooked. The proximate composition, antioxidant properties, physicochemical properties, texture profile and biochemical composition of chasubi were determined. The moisture content of the chasubi was in the range of intermediate moisture foods. The protein content of chasubi was 10.17 ± 1.46%. Chasubi was low in fat content (0.40 ± 0.07%) and had crude fibre in good amounts (1.28 ± 0.61%). The carbohydrate content and energy value of chasubi were 48.08% and 236.6kcal/100g. The antioxidant properties of chasubi are presented as 50% inhibitory concentration (IC50). Chasubi showed a high concentration of total phenolics (IC50 5.41 ± 0.37mg gallic acid equivalent/g) and the IC50 values of ferric reducing power assay and total flavonoid were 9.31 ± 1.69mg ferrous sulphate equivalent/g and 60.81 ± 11.70mg quercetin equivalent/g, respectively. The hardness and adhesiveness of the chasubi were 72.43N and 0.0589mJ, respectively. The Fourier transform infrared (FTIR) spectroscopy of chasubi showed phenolic peaks indicating that phenolics were preserved after cooking. In conclusion, chasubi is a high-protein, low-fat snack with good antioxidant properties. The physical properties of chasubi make it shelf-stable.

Design and Development of the Fermented Fish Chopper Machine using the Design of Experiments Method

Design and Development of the Fermented Fish Chopper Machine using the Design of Experiments Method

Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics

The nutritional value of fish waste is increased by using solid-state fermentation with probiotic strains. The highest number of viable cells were observed in the fish waste substrate by two strains, namely Lactobacillus plantarium (MT-ZH193) and Pediococcus acidilactici (CNCM I-4622 - MA 18/5 M). The temperature of 38 °C, the moisture of 42 %, and dried non-alcoholic malt beverage waste (MBW) at 5 % were the optimal values for desired variables to achieve maximum number of viable cells during the 48-hour fermentation (12.8 Log cfu/gdw). As the fermentation time increased, fat decreased by 28 %. The production of non-protein nitrogen increased as the true protein reduced during solid-state fermentation due to protease enzyme activity. The inhibition percentage of free radicals increased during the 48-hour fermentation as compared with the non-fermented sample. The first day of fermentation showed the highest level of protease enzyme activity. The results showed that fermented fish waste was a good choice as a feed additive for livestock and poultry due to its high concentration of protein and digestibility. It is also rich in non-protein nitrogen and peptides with antioxidant characteristics.

Effects of Carica Papaya Leaves and Fermented Fish Waste on the Production Performance of Broiler Chickens

Introduction: Poultry feed management requires novel dietary additives to enhance chicken performance and manage feed availability. The present study investigated the effects of dietary supplementation of Carica papaya leaf meal (CPL) and fermented fish waste (FFW) in water on different growth indicators, such as body weight, carcass yield, feed intake, and conversion rate of Bovans brown male broiler chickens. Materials and methods: A randomized complete block design with a 2x4 factorial arrangement was used to study the effect of the combination supplementation of the 10% CPL with FW at 0%, 5%, 10%, and 15%. Both additives combination treatment was replicated four times with five broiler chicks per replication, a total of 160-day-old male Bovans brown broilers with 39-40g body weight were used in the current study. The duration of the study was 20 days (from the 16th to 35th days of age). Results: Studies have revealed that CPL negatively impacted the final body weight, whereas FFW positively influenced feed intake, final weight, and weight gain. Moreover, 15% of FFW supplementation resulted in noteworthy increases in drumstick and thigh weights compared to the control group, with significant interactions identified between CPL and FFW for breast, wing, and back weights. However, neither CPL nor FFW had an impact on the weights of edible visceral organs. The palatability of meat quality assessment showed no significant difference among the treatments. Adding CPL and FFW increased weights and profits, with the best rate of intake observed in broilers given the standard diet plus 15% of FFW supplementation. Conclusion: These results indicated that using CPL and FFW at 10% and 15%, respectively was a financially feasible approach to improve broiler development, carcass quality, and profitability while capitalizing on nutritional advantages and reducing environmental waste.

A Review on Ethnic Manipuri Cuisine of Northeast India: A Description of its Traditional Ingredients, Therapeutic Potential and Food Preparation Techniques

Manipur is nestled in the northeastern part of India. The word Manipur means “land of diamonds” in Sanskrit. Jawaharlal Nehru, India’s first prime minister, referred to Manipur as the country’s “jewel.” It has a valley in the middle and is surrounded by nine mountain ranges. There are several different ethnic groups there. Because of its ethnic diversity and diverse landscape, Manipur is home to innumerable ethnic food that embodies the rich heritage and traditional flavors of the state. People from Manipur, among other things, have a propensity to consume a variety of leafy vegetables, which are common in the region. Amidst all the subsequent changes in eating patterns, Manipuri people continue to practice their culinary tradition. Traditional foods usually provide a good balance of bioactive compound and health benefits. The major ingredients of ethnic food have historically included rice, vegetables, fat (from ghee or oil) and some protein sources from traditional fermented soybean and fish. They are free from chemicals and abundant in nutrients like healthy fat, carbohydrate, vitamins and minerals. With the help of locally accessible vegetables, herbs and fermented food products, this review article aims to describe traditional knowledge of most popular food ingredients, therapeutic potential and nutritional properties of Manipur’s ethnic culinary culture.

The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia

The regulation of quality characteristics of fermented aquatic food based on microbial metabolic interaction is a hot spot in the innovative processing of aquatic products around the world. In this study, electronic sensory system, gas phase method and liquid phase method based on mass spectrometry were used to study the effects of the interaction between Lactiplantibacillus plantarum and Latilactobacillus sakei on the quality and flavor of dry-cured tilapia. The targeted supplementation of Latilactobacillus sakei S199 can improve the texture and flavor characteristics of tilapia meat fermented by Lactiplantibacillus plantarum 550. Latilactobacillus sakei S199 can cross metabolize with Lactiplantibacillus plantarum 550 to produce more 1-Octen-3-ol, 3-methyl-1-Butanol, 1-Hexanol, 2-ethyl-1-Hexanol, (E)-2-Octen-1-ol, 2-Heptanone, 3-Octanone, 2-Pentyl-Furan, and 2,5-diethyltetrahydro-Furan, and reduce the content of Heptanal, Nonanal, and Benzaldehyde to enhance the aroma of fermented tilapia fish. The aroma intensity increased by three times, from 129.46 μg/kg to 373.02 μg/kg, white the bitterness of tilapia meat fermented by the two bacteria was reduced by half, from 231.26 μg/g to 153.65 μg/g. The interaction of Lactiplantibacillus plantarum 550 and Latilactobacillus sakei S199 promoted proteolysis and utilized the FAAs and other small molecular compounds to generate other flavor compounds. The results were helpful to understand the effect of the interaction between Lactiplantibacillus plantarum 550 and Latilactobacillus sakei S199 on the flavor formation of dry cured tilapia.

Fermented Fish Collagen Attenuates Melanogenesis via Decreasing UV-Induced Oxidative Stress.

Excessive melanogenesis leads to hyperpigmentation-related cosmetic problems. UV exposure increases oxidative stress, which promotes melanogenesis-related signal pathways such as the PKA, microphthalmia-associated transcription factor (MITF), tyrosinase (TYR), tyrosinase-related protein-1 (TRP1), and tyrosinase-related protein-2 (TRP2) pathways. Glycine is a source of endogenous antioxidants, including glutathione. Fermented fish collagen (FC) contains glycine; thus, we evaluated the effect of FC on decreasing melanogenesis via decreasing oxidative stress. The glycine receptor (GlyR) and glycine transporter-1 (GlyT1) levels were decreased in UV-irradiated keratinocytes; however, the expression levels of these proteins increased upon treatment with FC. The FC decreased oxidative stress, as indicated by the decreasing expression of NOX1/2/4, increased expression of GSH/GSSG, increased SOD activity, and decreased 8-OHdG expression in UV-irradiated keratinocytes. Administration of conditioned media from FC-treated keratinocytes to melanocytes led to decreased p38, PKC, MITF, TRP1, and TRP2 expression. These changes induced by the FC were also observed in UV-irradiated animal skin. FC treatment increased the expression of GlyR and GlyT, which was accompanied by decreased oxidative stress in the UV-irradiated skin. Moreover, the FC negatively regulated the melanogenesis signaling pathways, leading to decreased melanin content in the UV-irradiated skin. In conclusion, FC decreased UV-induced oxidative stress and melanogenesis in melanocytes and animal skin. FC could be used in the treatment of UV-induced hyperpigmentation problems.

Evaluation of antifungal activity of natural plant products against fungal contaminants isolated from Ngari (a fermented fish product of Manipur)

Evaluation of antifungal activity of natural plant products against fungal contaminants isolated from Ngari (a fermented fish product of Manipur)