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In Fermented Fish Products: a Review Int.J.Curr.Microbiol.App.Sci (2020) 9(5): 2238-2249 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 5 (2020) Journal homepage: http://www.ijcmas.com Review Article 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 K e yw or ds various diversity of lactic acid bacteria in fermented fish products, their Lactic acid bacteria, role in fish preservation, their origin and molecular approaches for LAB, Probiotics, identification of Lactic acid bacteria (LAB) from fermented foods. Fermented fish, Fermented fish products are very popular in Southeast Asian countries such Southeast Asian countries as Thailand, Indonesia, Philippines, Malaysia, China, and Northeast parts Article Info 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 Accepted: the unique characteristics of fermented fish. Certain LAB species also 18 April 2020 Available Online: display probiotic activity and have been widely used in the food industry as 10 May 2020 a result of their potential health benefits. This review provides information on LAB species associated with various fermented fish products of Southeast Asian countries. Introduction sporulating, catalase-negative, oxidase- negative, acid-tolerant and strictly Lactic acid bacteria (LAB) are a group of fermentative bacteria that produce lactic acid gram-positive bacteria that are devoid of as a major or sole product of fermentative cytochromes and preferring anaerobic metabolism. They are either rod-shaped conditions, they are usually non-motile, non- (bacilli) or spherical-shaped (cocci) that share 2238 Int.J.Curr.Microbiol.App.Sci (2020) 9(5): 2238-2249 common metabolic and physiological further evidenced by their generally characteristics. LAB are nutritionally recognized as safe (GRAS) status, because of fastidious, requiring carbohydrates, amino their ubiquitous appearance in food and their acids, peptides, nucleic acid derivates, and contribution to the healthy and sound vitamins. Based on their fermentative microbiota of animal and human mucosal metabolism LAB are divided into two distinct surfaces. Lactic acid bacteria (LAB) include groups. The homo-fermentative group that members of the genera Streptococcus, utilizes the Embden-Meyerhof-Parnas Enterococcus, Lactobacillus, Aerococcus, (glycolytic) pathway to transform a carbon Carnobacterium, Leuconostoc, Lactococcus, source chiefly into lactic acid. Hetero- and Pediococcus. Peripherally Oenococcus, fermentative bacteria produce equimolar Sporolactobacillus, Tetragenococcus, amounts of lactate, CO2, ethanol, or acetate Vagococcus, and Weissella also are regarded from glucose exploiting the phosphoketolase as LAB; these belong to the order pathway. The homo-fermentative group Lactobacillales. consists of Lactococcus, Pediococcus, Enterococcus, Streptococcus, etc and the Lactic acid bacteria (LAB) and heterofermentative group includes fermentation of fish Leuconostoc, Weissella, etc. (Vasiljevik and Shah, 2008). Fish is a perishable commodity and hence fermentation of fish for increasing its shelf Lactic acid bacteria (LAB) are acid-producing life is an old age practice. The fermentation of (lactic acid) and are acid-tolerant which helps fish is mainly carried out in Asian countries. LAB to outcompete other bacteria in a natural The storage life of perishable fish can be fermentation thus inhibiting the growth of increased by acid-fermentation with added spoilage as well as pathogenic carbohydrates and salts. Both freshwater and microorganisms (Kobayashi et al., 2004). seawater fish are preserved by this method. Most fermented foods owe their origin to the Rice, flour, millet, and even syrup or sugar fact that the processes used in their production are used as carbohydrate sources. In are inhibitory to many microorganisms. As a Southeastern countries, rice is commonly result, fermented products generally have a used as a carbohydrate source whereas Millet longer shelf life than their original substrate is used as the main carbohydrate source in and their ultimate spoilage is different Northeastern countries. The organic acids (Adams and Mitchell, 2002). Lactic acid produced from the added carbohydrates in bacteria (LAB) have been shown to produce combination with salt control the extent of uricase (Handayani et al., 2018), reduce acid fermentation and keep the quality of the ochratoxin A (Luz et al., 2018), reduce product (Rhee et al., 2011). acrylamide formation in bread (Nachi et al., 2018), produce exopolysaccharides (Abid et During fermentation, the production of lactic al., 2018), remove tannins (Shang et al., acid from LAB decreases the pH of the 2019). Some LAB strains have also been product thereby decreasing the number of reported to increase folic acid levels in other microbes. The typical acid-forming fermented milk (Purwadani et al., 2017). bacteria rapidly increase in number, becoming the predominant microbes after fermentation LAB are amongst the most important groups has started and reaches their maximum of microorganisms used in the food industry. density at the end of fermentation. Also, it The industrial significance of the LAB is contributes to the unique and characteristic 2239 Int.J.Curr.Microbiol.App.Sci (2020) 9(5): 2238-2249 flavor of the fermented fish. LAB plays an been already reviewed (Ringø et al., 1995). important role in food fermentation that There are reports that LAB is a part of native causes changes in taste, texture, and smell microbiota of aquatic animals (Ringo, 2004). with improved preservation of the product Itoi et al., (2008) reported that halotolerant (Hugas, 1998). Fermented fish products strains of Lactococcus lactis isolated from the formed the unique acids, alcohols, phenols, intestinal tract of the pufferfish and other fermented flavor substances and Takifuguniphobles caught in Shimoda, good taste under the action of microorganisms Shizuoka, Japan. Nair and Surendran (2005) and enzymes of their metabolic process. isolated LAB from various samples of fresh and frozen fish and prawn. Among the Lactic acid bacteria (LAB) also play an isolates, Lactobacillus plantarum was the important role as probiotics in many Asian dominant species. Thus, in traditional fermented foods. Koreans who travel overseas methods the fermentation is initiated with for several days without fermented foods spontaneous growth of fortuitous often experience uncomfortable stomach microorganisms during the production. Some symptoms and poor digestion. More research studies also suggested that fermented food is needed to identify the lactic acid bacteria in characteristics varied with raw material and Asian fermented foods and their physiological additional material used that caused the functions in the human diet (Rhee et al., microbial diversity in the food (Kopermsub et 2011) al., 2006). Although the use of starter cultures would be an appropriate approach for the Origin of Lactic acid bacteria (LAB) in control and optimization of the fermentation traditional fermented fish products process. Fermentation as a method of food Role of Lactic acid bacteria (LAB) in food preservation is one of the most old age preservation practice in the world. Fermented fish products are reported to be dominated by mostly lactic Presence of Lactic acid bacteria in fermented acid bacteria by many researchers. Lactic acid food has been the major reason for the bacteria (LAB) are the most commonly used preservation of food. The inhibitory effect microorganisms in fermentation technique towards spoilage and pathogenic bacteria although most of the fermentation of mainly comes from organic acid. Lactic acid traditional products are done using produced by LAB is a useful compound for spontaneous fermentation at an anaerobic food preservation because it maintains the condition in which microorganism already acidic conditions of the fermented products, present in the raw materials becomes the and is lethal to bacteria that cause food normal flora at the time of fermentation. spoilage and food poisoning (Kobayashi et Studies have demonstrated that lactic acid al., 2004). During the process of bacteria are part of the normal intestinal fermentation, LAB could utilize carbohydrate microbiota in fish. Presence of Lactic acid substrates available in the fermenting matrix bacteria in the raw materials used for and produce organic acids, especially lactic fermentation such as rice, garlic, banana acid that not only contributes to the taste, leaves including fish has also been reported aroma, and texture of the product but also (Paludan-Müller et al., 1999). Some lowers the product‘s pH that is one of the key information on the presence of Lactobacillus factors to ensure the quality and safety of the
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