Functionality of lactic-acid fermented fish foods

4 Functionality of lactic-acid fermented fish foods 

Many researchers have described the beneficial effects of LAB isolated from traditional fermented fish products on the processing and fermentation of traditional 

Alexandraki, V., Tsakalidou, E., Papadimitriou, K., Holzapfel, W., (2013). Status and trends of the conservation and sustainable use of microorganisms in food processes. Food and Agriculture Organization of the United Nations, http //www.fao.org/docrep/meetmg/028/ mg309e.pdf. 

Takahashi, C., Kimura, B., Knda, T., (2010). Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish prodncts, aji-nare-Zjushi and iwashi-nukazuke. Journal ofthe Science of Food and Agriculture, 90,1796-1801. 

Desniar, Rusmana, L, Suwanto, A., Mubarik, dan, N. R., (2013). Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria. Emirates Journal of Food and Agriculture, 25,489-494. 

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