1、Fermentation in fish and by

Fish fermentation, which is traditionally used to increase fish shelf-life, results into the formation of bacteria metabolites of interest. Applied to by-products, fermentation increases the quality of protein hydrolysates, oil and produces antioxidant compounds.

2、Enzymes in Fermented Fish

Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria.

3、Fermented Protein: The Sustainable Future of Aquaculture Feed

In this article, we’ll explore what fermented protein is, why it’s gaining momentum, and how it can transform the way aqua breeders—both newcomers and seasoned professionals—approach feed management.

4、Are Fermented Fish Healthy? Everything You Need To Know

While plant-based fermented foods offer fiber and plant compounds, they lack the complete protein profile and omega-3 fatty acids found in fish. Fermented fish gives you probiotic benefits plus high-quality animal protein in one package.

Fermentation in aquafeed processing: Achieving sustainability in feeds

Therefore, the purpose of this review is to explore how fermentation affects the nutrient composition of feed ingredients, and how the utilization of fermented ingredients in fish diets can impact growth performance, feed utilization, gastrointestinal tract microecology and immunological responses.

Fermented Fish Foods

The proteolytic (protein-digesting) and lipolytic (fat-digesting) enzymes naturally present in the fish guts along with fermentative lactic acid bacteria (LAB) cause these mixtures to undergo “autolysis” or “self-digestion,” resulting in a liquid fish ferment.

Fermented Fish Products: Balancing Tradition and Innovation for

Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters.

Enzymes in Fermented Fish

Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria.

An Overview of Fermented Fish Products

Fermented fish sauces and pastes typically contain about 10% protein in the form of amino acids and polypeptides. Amino acids occur in such products without much change in composition and quality when compared to fish, and thus contribute to nutrition in the same way that fish protein does.

A Comprehensive Review with Future Insights on the Processing and

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces.

Fish protein is a high-protein, low-fat feed ingredient with significant nutritional value and broad application prospects. In aquaculture, fish protein is widely used as an important feed additive for various fish species. whether fish protein can be naturally fermented and why it can undergo this process are questions worth exploring.

I. The Principle of Natural Fermentation of Fish Protein

1. The Role of Microorganisms

• Probiotics: In natural environments, numerous beneficial microorganisms, such as Lactobacillus (lactic acid bacteria) and yeast, exist. These microbes break down proteins and carbohydrates in fish protein, producing small-molecule organic acids (e.g., lactic acid) and gases (e.g., carbon dioxide and hydrogen). This fermentation process not only enhances the nutritional value of fish protein but also improves its palatability and digestibility.
• Enzymatic Action: Fish protein contains multiple enzymes, such as proteases and amylases, which catalyze the hydrolysis of proteins and starches, further promoting fermentation. Enzymatic activity helps optimize nutrient utilization while reducing environmental pollution.

2. Temperature Effects

• Temperature Control: Temperature is a critical factor in natural fermentation, as it influences microbial activity and fermentation speed. Higher temperatures generally accelerate microbial metabolism, but excessive heat may kill microorganisms or spoil the product. Thus, temperature must be adjusted based on environmental conditions.
• Temperature Gradients: By manipulating temperature variations, microbial growth and metabolic activities can be controlled. For example, low temperatures slow fermentation, while higher temperatures accelerate it, allowing customization for different fish species.

3. pH Regulation

• Acid-Base Balance: pH significantly impacts microbial growth. During natural fermentation, acids (e.g., citric acid) or bases (e.g., sodium hydroxide) can be added to maintain optimal pH levels.
• pH Targeting: Different fish species require specific pH ranges (typically 6.5–7.5). Precise pH control ensures the quality and nutritional integrity of fermented fish protein.

II. Advantages and Challenges of Natural Fermentation

1. Advantages

• Enhanced Nutritional Value: Natural fermentation breaks down complex molecules in fish protein into smaller, more digestible components (e.g., amino acids and organic acids), improving nutrient absorption. Fermentation also generates additional nutrients like lactic acid and vitamins.
• Improved Palatability: Microbial metabolites alter the flavor and texture of fish protein, making it more appealing to fish. This is crucial for meeting the dietary preferences of different species.
• Extended Shelf Life: Fermentation produces antimicrobial compounds (e.g., lactic acid) that inhibit spoilage organisms, reducing corruption risks. Additionally, gases like carbon dioxide prevent physical degradation of the protein.

2. Challenges

• Environmental Adaptability: Microbial strains vary in their environmental tolerance. Factors like temperature, humidity, and light must be optimized to ensure robust fermentation.
• Fermentation Efficiency: Efficiency depends on microbial selection, population density, and growth rates. Process optimization (e.g., temperature, pH, and agitation) and regular monitoring are required to maximize yield.
• Quality Control: Strict quality control is essential to ensure fermented products meet safety and nutritional standards. Parameters like nutrient content, water activity, acidity, and sensory qualities must be rigorously tested.

fish protein can be naturally fermented to enhance its nutritional value and palatability. challenges such as microbial selection, environmental control, and quality assurance must be addressed. By overcoming these hurdles, natural fermentation can become a sustainable tool to meet the needs of diverse fish species in aquaculture.