Table 7.
Microorganisms isolated from some common and uncommon fermented fish products of the world.
| Product | Substrate/raw materials | Sensory property and nature | Microorganisms | Country | References |
|---|---|---|---|---|---|
| Balao-balao (Burong Hipon Tagbilao) | Shrimp, rice, salt | Fermented rice shrimp, condiment | Leuc. mesenteroides, Ped. cerevisiae, Lb. plantarum, Lb. brevis, Ent. faecalis | Philippines | Alexandraki et al., 2013 |
| Belacan (Blacan) | Shrimp, salt | Paste, condiment | Bacillus, Pediococcus, Lactobacillus, Micrococcus, Sarcina, Clostridium, Brevibacterium, Flavobacterium, Corynebacteria | Malaysia | Salampessy et al., 2010 |
| Bakasang | Fish, shrimp | Paste, condiment | Pseudomonas, Enterobacter, Moraxella, Micrococcus, Streptococcus, Lactobacillus, Pseudomonas, Moraxella, Staphylococcus, Pediococcus spp. | Indonesia | Ijong and Ohta, 1996 |
| Burong Bangus | Milkfish, rice, salt, vinegar | Fermented milkfish, sauce | Leuc. mesenteroides, Lb. plantarum, W. confusus | Philippines | Dalmacio et al., 2011 |
| Burong Isda | Fish, rice, salt | Fermented fish, sauce | Leuc. mesenteroides, Ped. cerevisiae, Lb. plantarum, Strep. faecalis, Micrococcus sp. | Philippines | Sakai et al., 1983 |
| Budu | Marine fishes, salt, sugar | Muslim sauce, fish sauce | Ped. halophilus, Staph. aureus, Staph. epidermidis, B. subtilis, B. laterosporus, Proteus sp., Micrococcus sp., Sarcina sp., Corynebacterium sp. | Thailand, Malayasia | Phithakpol et al., 1995 |
| Gnuchi | Fish (Schizothorax richardsonii), salt, turmeric powder | Eat as curry | Lb. plantarum, Lact. lactis, Leuc. mesenteroides, Ent. faecium, Ent. faecalis, Ped. pentosaceus, Cand. chiropterorum, Cand. bombicola, Saccharomycopsis sp. | India | Tamang et al., 2012 |
| Gulbi | Shell-fish | Salted and dried, side dish | Bacillus licheniformis, Staphylococcus sp., Aspergillus sp., Candida sp. | Korea | Kim et al., 1993 |
| Hentak | Finger sized fish (Esomus danricus) | Condiment | Lact. lactis, Lb. plantarum, Lb. fructosus, Lb. amylophilus, Lb. coryniformis, Ent. faecium, B. subtilis, B. pumilus, Micrococcus sp., Candida sp., Saccharomycopsis sp. | India | Thapa et al., 2004 |
| Hoi-malaeng pu-dong | Mussel (Mytilus smaragdinus), salt | Fermented mussel | Ped. halophilus, Staph. aureus, Staph. epidermidis | Thailand | Phithakpol et al., 1995 |
| Ika-Shiokara | Squid, salt | Fermented squid | Micrococcus sp., Staphylococcus sp., Debaryomyces sp. | Japan | Alexandraki et al., 2013 |
| Jeotkal | Fish | High-salt fermented, staple | LAB, halophilicFirmicutes including Staphylococcus, Salimicrobium, and Alkalibacillus. Also Halanaerobium and halophilic archaea. | Korea | Guan et al., 2011; Jung et al., 2013b |
| Karati, Bordia, Lashim | Fish (Gudushia chapra, Pseudeutropius atherinoides, Cirrhinus reba), salt | Dried, salted, side dish | Lact. lactis, Leuc. mesenteroides, Lb. plantarum, B. subtilis, B. pumilus, Candida sp. | India | Thapa et al., 2007 |
| Kusaya | Horse mackerel, salt | Fermented dried fish | Corynebacterium kusaya, Spirillum sp., C. bifermentans, Penicillium sp. | Japan | Alexandraki et al., 2013 |
| Myulchijeot | Small sardine, salt | Fermented sardine | Ped. cerevisiae, Staphylococcus sp., Bacillus sp., Micrococcus sp. | Korea | Alexandraki et al., 2013 |
| Narezushi | Sea water fish, cooked millet, salt | Fermented fish-rice | Leuc. mesenteroides, Lb. plantarum | Japan | Alexandraki et al., 2013 |
| Nam pla (Nampla-dee, Nampla-sod) | Solephorus sp., Ristelliger sp. Cirrhinus sp., water, salt | Fish sauce | Species of Micrococcus., Pediococcus, Staphylococcus., Streptococcus., Sarcina., Bacillus., Lactobacillus, Corynebacterium, Pseudomonas, Halococcus, Halobacterium | Thailand | Saisithi, 1987 |
| Ngari | Fish (Puntius sophore), salt | Fermented fish | Lact. lactis, Lb. plantarum, Lb. pobuzihii, Lb. fructosus, Lb. amylophilus, Lb. coryniformis, Ent. faecium, B. subtilis, B. pumilus, B indicu, s Micrococcus sp., Staphy. cohnii subsp. cohnii, Staphy. carnosus, Tetragenococcus halophilus subsp. flandriensis, Clostridium irregular, Azorhizobium caulinodans, Candida sp., Saccharomycopsis sp. | India | Thapa et al., 2004; Devi et al., 2015 |
| Nuoc mam | Marne fish | Fish sauce, condiment | Bacillus sp., Pseudomonas sp., Micrococcus sp., Staphylococcus sp., Halococcus sp., Halobacterium salinarium, H. cutirubrum | Vietnam | Lopetcharat et al., 2001 |
| Patis | Stolephorus sp., Clupea sp., Decapterus sp., Leionathus sp., salt | Fish sauce | Ped. halophilus, Micrococcus sp., Halobacterium sp., Halococcus sp., Bacillus sp. | Philippines, Indonesia | Steinkraus, 1996 |
| Pla-paeng-daeng | Marine fish, red molds rice (Ang-kak), salt | Red fermented fish | Pediococcus sp., Ped. halophilus, Staph. aureus, Staph. epidermidis, | Thailand | Phithakpol et al., 1995 |
| Pla-som (Pla-khao-sug) | Marine fish, salt, boiled rice, garlic | Fermented fish, condiment | Ped. cerevisiae, Lb. brevis, Staphylococcus sp., Bacillus sp. | Thailand | Saithong et al., 2010 |
| Saeoo Jeot (Jeotkal) | Shrimp (Acetes chinensis), salt | Fermented shrimp | Halobacterium sp., Pediococcus sp. | Korea | Guan et al., 2011 |
| Shidal | Puntis | Semi-fermented, unsalted product; 4–6 months fermentation; curry/pickle | Staphy. aureus, Micrococcus spp., Bacillus spp., E. coli) | India, Bangladesh | Muzaddadi, 2015 |
| Shottsuru | Anchovy, opossum shrimp, salt | Fish sauce, condiment | Halobacterium sp., Aerococcus viridians (Ped. homari), halotolerant and halophilic yeasts | Japan | Itoh et al., 1993 |
| Sidra | Fish (Punitus sarana) | Dried fish, curry | Lact. lactis, Lb. plantarum, Leuc. mesenteroides, Ent. faecium, Ent. facalis, Ped. pentosaceus, W. confusa, Cand. chiropterorum, Cand. bombicola, Saccharomycopsis sp. | India | Thapa et al., 2006 |
| Sikhae | Sea water fish, cooked millet, salt | Fermented fish-rice, sauce | Leuc. mesenteroides, Lb. plantarum | Korea | Lee, 1993 |
| Suka ko maacha | River fish (Schizothorax richardsoni), salt, turmeric powder | Smoked, dried, curry | Lact. lactis, Lb. plantarum, Leuc. mesenteroides, Ent. faecium, Ent. faecalis, Ped. pentosaceus, Cand. chiropterorum, Cand. bombicola, Saccharomycopsis sp. | India | Thapa et al., 2006 |
| Sukuti | Fish (Harpodon nehereus) | Pickle, soup and curry | Lact. lactis, Lb. plantarum, Leuc. mesenteroides, Ent. faecium, Ent. faecalis, Ped. pentosaceus, Cand. chiropterorum, Cand. bombicola, Saccharomycopsis sp. | India | Thapa et al., 2006 |
| Surströmming | Fish | Fermented herrings | Haloanaerobium praevalens | Sweden | Kobayashi et al., 2000a |
| Tungtap | Fish | Fermented fish, paste, pickle | Lc. lactis subsp. cremoris, Lc. plantarumEnt. faecium, Lb. fructosus, Lb. amylophilus, Lb. corynifomis subsp. torquens, Lb. plantarum, Lb. puhozi, B. subtilis, B. pumilus, Micrococcus, yeasts-species of Candida, Saccharomycopsis | India | Thapa et al., 2004; Rapsang et al., 2011 |