Quality, functionality, and microbiology of fermented fish: a review

Zang, Jinhong; Xu, Yanshun; Xia, Wenshui; Regenstein, Joe M.

doi:10.1080/10408398.2019.1565491

Cited by 118 publications

(86 citation statements)

References 139 publications

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“…The increase in pH has been attributed to the metabolic activities of the microbes that breakdown the protein of the raw material into peptides, amino acids and ammonia [2]. A diversity of alkaline fermented foods including seasoning agents are available world-wide, particularly in countries in Africa and Asia where these products are an integral part of the cultural diets of the native communities [ Refer to ( Table 2) Refer to ( Table 2) Refer to ( Table 2) Sources: [4,[30][31][32][33][34][35][36][37]. prepared from a wide range of raw materials including soybean, African locust bean and various species of fish [32].…”

Section: Diversity Of Alkaline Fermented Foods and Seasoning Agentsmentioning

confidence: 99%

“…A diversity of alkaline fermented foods including seasoning agents are available world-wide, particularly in countries in Africa and Asia where these products are an integral part of the cultural diets of the native communities [ Refer to ( Table 2) Refer to ( Table 2) Refer to ( Table 2) Sources: [4,[30][31][32][33][34][35][36][37]. prepared from a wide range of raw materials including soybean, African locust bean and various species of fish [32]. Most of these are highly priced seasoning agents prepared by solid state fermentations in which Bacillus species are the key organisms.…”

Section: Diversity Of Alkaline Fermented Foods and Seasoning Agentsmentioning

confidence: 99%

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Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Ugwuanyi¹,

Okpara²

2020

New Advances on Fermentation Processes

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Fermented foods and seasoning agents play central roles in the food and nutrition security of nations across the world, but particularly so in Africa, Asia, South America and Oceania. As several people across the world gravitate back to "eating natural," there is a new emphasis on these fermented foods and seasoning agents which are also critical cultural foods in countries and societies where they are important. The result is the growth in demand for these products beyond what the traditional kitchen technologies is able to cope with. In Africa, many of the seasoning agents are products of alkaline fermentation of legume seeds, pulses and in some cases animal proteins and sea foods. There is an upswing in the popularity of these seasoning agents and around them, new cottage industries are growing, as against the kitchen technology that sustained them through the ages. This chapter will explore the state of biotechnological developments around these foods and seasoning agents and point the way to good manufacturing practice and industrial development and the need to grow this value chain that has helped to sustain societies through ages.

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Section: Diversity Of Alkaline Fermented Foods and Seasoning Agentsmentioning

confidence: 99%

Section: Diversity Of Alkaline Fermented Foods and Seasoning Agentsmentioning

confidence: 99%

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Ugwuanyi¹,

Okpara²

2020

New Advances on Fermentation Processes

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show abstract

“…Fermented fish is produced and consumed worldwide and is an integral part of the food culture in many regions. At present, research on fermented fish and other foods has begun to focus on the roles of microorganisms in the fermentation process (Zang, Xu, Xia, & Regenstein, 2020). For example, genomics and other technologies have been used to study the dynamic microbial community and metabolic changes during the fermentation of the Korean fermented fish sauce myeolchi‐aekjeot (Lee, Jung, & Jeon, 2015).…”

Section: Application Of Metaproteomics In Tffbmentioning

confidence: 99%

Metaproteomics insights into traditional fermented foods and beverages

Yang

Fan

2020

Comp Rev Food Sci Food Safe

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Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation.

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“…Fermentation is a traditional food preservation method typically involving product acidification and often performed by lactic acid bacteria. In fish, this process is mostly used in Asia (Zang, Xu, Xia, & Regenstein, 2020).…”

Section: Changes In the Selective Context Along The Production Chainmentioning

confidence: 99%

A continuously changing selective context on microbial communities associated with fish, from egg to fork

Derôme

Filteau

2020

Evolutionary Applications

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Fast increase of fish aquaculture production to meet consumer demands is accompanied by important ecological concerns such as disease outbreaks. Meanwhile, food waste is an important concern with fish products since they are highly perishable. Recent aquaculture and fish product microbiology, and more recently, microbiota research, paved the way to a highly integrated approach to understand complex relationships between host fish, product and their associated microbial communities at health/disease and preservation/spoilage frontiers. Microbial manipulation strategies are increasingly validated as promising tools either to replace or to complement traditional veterinary and preservation methods. In this review, we consider evolutionary forces driving fish microbiota assembly, in particular the changes in the selective context along the production chain. We summarize the current knowledge concerning factors governing assembly and dynamics of fish hosts and food microbial communities. Then, we discuss the current microbial community manipulation strategies from an evolutionary standpoint to provide a perspective on the potential for risks, conflict and opportunities. Finally, we conclude that to harness evolutionary forces in the development of sustainable microbiota manipulation applications in the fish industry, an integrated knowledge of the controlling abiotic and especially biotic factors is required.

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Quality, functionality, and microbiology of fermented fish: a review

Cited by 118 publications

References 139 publications

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Metaproteomics insights into traditional fermented foods and beverages

A continuously changing selective context on microbial communities associated with fish, from egg to fork

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