important preservation method.

Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acid. Bacteria usually cease multiplying when the pH drops below 4.5. Biopreservation adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative.

WHAT IS FERMENTED FISH ? A traditional preparation of fish.Fermenting was an

FISH SAUCE
Fish

sauces are made from a mixture of fish and salt that has been allowed to ferment for 1 year to 18 months. Anchovies are typically used, although some fish sauces are also made from other types of fish or squid. The basic ingredients of a good fish sauce are: fish, water, and salt. Sugar may also be added, but isn't necessary.

Bacteria involved
Halophilic

Bacillus type bacteria doing - lactic acid fermentation. There's some Gram-positive cocci too such as different strains of Tetragenococcus halophilus. Add enough salt to kill all the other bacteria. Only the salt-loving halophytes remain to chomp away at the dead fish. Different bacteria will give different characteristics to fish sauce and different regions will have their own unique local blend of bacterial strains.

Plaa-som Thai (Fermented Fish)

Lactobacillus plantarum & Lactobacillus reuteri These strains were used as a mixed starter culture for plaa-som using an airdrying method (laminar airflow) with sterilized rice grains as the filler.

L. plantarum was dominant as an acidity producer L. reuteri showed an ability to suppress and eliminate pathogenic bacteria such as Escherichia coli within 24h. The use of a single starter culture for plaa-som resulted in incomplete suppression of pathogenic bacteria and elimination of E. coli.

Ngari ( India fermented fish)

It is prepared from small and less-priced sun dried fishes subjecting to fermentation in the absence of salt for 5 to 6 months or more at room temperature. The fishes were then pressed hard using stone roller to breakdown head and bones. Fishes were pressed hard mechanically inside the pots using wooden stick. The pots were then sealed airtight and incubated at room temperature for 6 months.

Streptococci and Staphylococcus aureus However this starter culture consider can effect of health