Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality.
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