National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The purpose of this review article on the diversity of Lactic acid bacteria (LAB) in fermented fish products is to empower the readers about the various diversity of lactic acid bacteria in fermented fish products, their role in fish preservation, their origin and molecular approaches for identification of Lactic acid bacteria (LAB) from fermented foods. Fermented fish products are very popular in Southeast Asian countries such as Thailand, Indonesia, Philippines, Malaysia, China, and Northeast parts of India. It is considered a delicacy and is eaten in their day to day life. LAB plays an important role in fish fermentation also it is responsible for the unique characteristics of fermented fish. Certain LAB species also display probiotic activity and have been widely used in the food industry as a result of their potential health benefits. This review provides information on LAB species associated with various fermented fish products of Southeast Asian countries.
Citations |
 |
 |
 |
 |
