Fermentation Microbials Isolated from Marine:  A Review

Aulia Andhikawati; Rega Permana

doi:10.9734/ajfar/2022/v18i330443

Research Article Open access CC BY 4.0

Fermentation Microbials Isolated from Marine: A Review

Aulia Andhikawati, Rega Permana

Asian Journal of Fisheries and Aquatic Research · pp. 27–39 · Published 18 Jul 2022

10.9734/ajfar/2022/v18i330443

Abstract

Marine fish is one of the foodstuffs that containsk many compounds that are good for the human body. Marine fish contain omega-3 essential fatty acids as Docosahexanoic Acids (DHA) which are few other animal protein ingredients. This fish is rich in nutrients and minerals that can help prevent and maintain the body's immune system so that the body is fit. The benefits obtained include maintaining the cardiovascular system, efficient brain function, preventing damage to the thyroid gland and improving eye health. Fermentation is one way to process fishery products by utilizing the decomposition process of compounds from complex protein ingredients. To ferment food, microorganisms are needed that play a role in the decomposition of organic components in the material. Microorganisms commonly used are lactic acid bacteria (LAB), acetic acid bacteria (BAA), bacilli or other bacteria, yeast, or filamentous fungi.

Fermentation fisheries isolated microbials

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Aulia Andhikawati, Rega Permana (2022). Fermentation Microbials Isolated from Marine: A Review. Asian Journal of Fisheries and Aquatic Research , 27–39. https://doi.org/10.9734/ajfar/2022/v18i330443

Affiliations

Aulia Andhikawati — Fisheries Program Study of PSDKU UNPAD Pangandaran, Indonesia.
Rega Permana — Fisheries Program Study of PSDKU UNPAD Pangandaran, Indonesia.

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