A REVIEW ON FERMENTED FISH: MICROBIOLOGY, CHEMISTRY AND HEALTH BENEFITS

Main Article Content

Madhumita Mondal
Souvik Tewari
Poulami Adhikary Mukherjee
Ranajit Kumar Khalua

Keywords

Bioactive compounds, fermentation, fish paste, fish sauce, gut microflora, health benefits, probiotics

Abstract

Traditional food preservation techniques like fermentation are frequently employed to increase food safety, shelf life, and organoleptic and nutritional qualities. Fish that has been fermented is produced, eaten, and an essential component of many food traditions across the world. Additionally, fish fermentation is a major industry in many nations and a source of fascinating bacteria. This review tries to update microbiology, chemistry and health benefits of fermented fish

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