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Diversity of lactic acid bacteria (LAB) in fermented fish products: A review.

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Title Diversity of lactic acid bacteria (LAB) in fermented fish products: A review.
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Creator Ngasotter S
Waikhom D
Mukherjee S
Devi MS
Singh AS
 
Subject Lactic acid bacteria, LAB, Probiotics, Fermented fish, Southeast Asian countries
 
Description Not Available
The purpose of this review article on the diversity of Lactic acid bacteria (LAB) in fermented fish products is toempower the readers about the various diversity of lactic acid bacteria in fermented fish products, their role in fish preservation, their origin andmolecular 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.
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Date 2021-08-20T01:48:34Z
2021-08-20T01:48:34Z
2020-01-01
 
Type Research Paper
 
Identifier Ngasotter, S., Waikhom, D., Mukherjee, S., Devi, M. S., & Singh, A. S. (2020). Diversity of lactic acid bacteria (LAB) in fermented fish products: a review. Int. J. Curr. Microbiol. App. Sci, 9(5), 2238-2249.
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http://krishi.icar.gov.in/jspui/handle/123456789/58903
 
Language English
 
Relation Not Available;
 
Publisher International Journal of Current Microbiology and Applied Sciences