Role of Native Microbial Starter Cultures in Directing the Fermentation of Fish Products

Kapil Deb Nath, Ranjit Bordoloi and Rupak Kr. Taye

Abstract

Fermentation is one of the oldest methods used by coastal and riverine communities to preserve fish and to develop distinct sensory qualities in food. Traditionally, fish fermentation relies on the spontaneous activity of the microbiota already present on the raw fish, in the surrounding environment or in the fermentation vessel. In recent decades, researchers have promoted the deliberate use of autochthonous starter cultures, meaning microorganisms isolated from the same fish species, the same fermented product or the same processing environment, and then reintroduced in controlled amounts to drive the fermentation. This article reviews the influence of such native starter cultures on the biochemical, microbiological, sensory and safety attributes of fermented fish products. Evidence from lactic acid bacteria strains isolated from products such as plaa som, pla ra, salami like fish sausages, salted fish and Hukuti demonstrates that autochthonous starters shorten fermentation time, lower pH more predictably, suppress spoilage and pathogenic organisms, reduce the accumulation of biogenic amines and nitrosamine precursors and improve flavour consistency compared with spontaneous fermentation.