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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 2238-2249
DOI: https://doi.org/10.20546/ijcmas.2020.905.255


Diversity of Lactic Acid Bacteria (LAB) in Fermented Fish Products: A Review
Soibam Ngasotter1*, David Waikhom1, Susmita Mukherjee2, Manoharmayum Shaya Devi3 and Asem Sanjit Singh4
1College of Fisheries, Central Agricultural University (I), Lembucherra, Tripura-799210, India
2Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences (WBUAFS), Kolkata-700094, India
3ICAR-Central Inland Fisheries Research Institute (CIFRI), Barrackpore-700120, India
4ICAR-Central Institute of Fisheries Education (CIFE), Mumbai-400061, India
*Corresponding author
Abstract:

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.


Keywords: Lactic acid bacteria, LAB, Probiotics, Fermented fish, Southeast Asian countries
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How to cite this article:

Soibam Ngasotter, David Waikhom, Susmita Mukherjee, Manoharmayum Shaya Devi and Asem Sanjit Singh. 2020. Diversity of Lactic Acid Bacteria (LAB) in Fermented Fish Products: A Review.Int.J.Curr.Microbiol.App.Sci. 9(5): 2238-2249. doi: https://doi.org/10.20546/ijcmas.2020.905.255