Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits.

中文翻译：

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发酵鱼的质量，功能和微生物学：综述。

发酵是一种传统的食品保存方法，被广泛用于改善食品安全性，保质期以及感官和营养特性。发酵鱼在世界各地生产和消费，是许多饮食文化的组成部分。此外，发酵鱼是有趣的微生物的来源，并且是许多国家的重要产业。这篇评论试图更新全世界发酵鱼的类型和制造工艺。重点是与发酵鱼及其健康益处有关的这项工作，以及微生物对其发酵的贡献。已经使用多种不同的方法来确定和理解微生物的组成和功能。此外，本文还讨论了有关发酵鱼的一些挑战和未来的研究方向。对发酵鱼产品的进一步研究不仅对食品工业而且对人类健康都至关重要。但是，在应用富含生物活性的发酵鱼制品对人类健康有益之前，必须进行广泛的体内和毒理学研究。