ReviewFood technology and biotechnology
Accelerating Fish Sauce Fermentation: Integrating Microbial, Biochemical and Physical Transformations for Optimised Processing.
Review in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
5 authors.
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Abstract
Fish sauce is a traditional fermented condiment produced through prolonged fermentation of fish and salt, resulting in a complex flavour profile driven by microbial and biochemical transformations. However, conventional processing requires extended fermentation periods, limiting production efficiency and consistency. High salt concentrations create a selective environment that suppresses undesirable microorganisms while favouring halotolerant communities that drive proteolysis and flavour development. This review synthesises current advances in fish sauce fermentation by integrating microbiological, biochemical and physical perspectives. Emphasis is placed on microbial community dynamics revealed through both culture-dependent and culture-independent approaches, and on their roles in protein hydrolysis and metabolite formation. The contributions of key microbial groups, including
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