A comprehensive review of the microbial aspects of enhancing the nutritional quality of ethnic fermented fish products in Asia
Article Main
Abstract
Fermentation has long been utilized as a preservation method that improves the safety, longevity, and overall nutritional and sensory quality of food items such as fish. In numerous Asian regions, fermented fish products are deeply embedded in culinary traditions and contribute significantly to local food industries. The fermentation process relies on specific microbial populations that drive biochemical changes, enhancing flavor and preservation while producing compounds with potential health-promoting effects. This review presents a current assessment of fermented fish varieties found throughout Asia, focusing on traditional preparation methods, dominant microbial species, and regional practices. It also examines the bioactive properties associated with these products, including their potential to exhibit anticancer, antimicrobial, antihypertensive, and anticoagulant activities. Emphasis is placed on the functional role of fermentation-associated bacteria in developing these health benefits. Additionally, this article outlines research priorities and underscores the necessity of in vivo experiments and toxicity evaluations to ensure safety before clinical or dietary use. Continued investigation in this area holds promise for advancing human nutrition and wellness and expanding innovation within the food processing sector.
Article Details
Article Details
Keywords
Bioactive compounds, Fermented fish, Functional foods, Microorganisms, Traditional fermentation
References
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A comprehensive review of the microbial aspects of enhancing the nutritional quality of ethnic fermented fish products in Asia. (2025). Journal of Applied and Natural Science, 17(2), 677-689. https://doi.org/10.31018/jans.v17i2.6510
