Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia

Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters

“…Also, a statistically significant difference in the population levels of lactic acid bacteria was recorded between the two salted products, indicating the potential presence of salt-resistant LAB strains in the H. tubulosa product, a fact that was not observed in the H. polii salted product. This is in accordance with the literature, where halophilic LAB were detected in other salted seafood, e.g., Jambal roti [33]. Furthermore, the noteworthy presence of yeasts/molds in both boiled products, in combination with the fact that the yeasts/molds population was also at noteworthy levels in raw products indicate contamination during catching or handling after catch, since the presence of such microorganisms in seafood is rare or limited [34][35][36].…”

Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections

“…Fish fermentation offers an easy and cost-effective means of preservation. It is an essential part of the socio-economic life of many African communities, especially in Ghana, Nigeria and Egypt [ 111 , 112 , 113 , 114 , 115 ]. Popular fermented fish of African origin include momone, koobi and kako in Ghana [116] , lanhouin in Togo and Benin Republic [117] , dagaa in Uganda [118] , salanga in Chad, guedj in Gambia/Senegal [114] , azu-okpo in Nigeria [119] , fesikh in Egypt [120] and adjuevan which originates from Cote d'voire [121] .…”

“…Commonly associated microorganisms in fish fermentation are the LAB, Bacillus and Streptococcus ; these organisms are prevalent in both African and Asian fish fermentations [ 114 , 121 ]. Studies have revealed that LAB isolated from fermented fish and their products can produce bioactive compounds with ACE inhibitory properties [ 111 , 114 ] which could be beneficial in the management of diseases including COVID-19. Murthy et al [122] isolated some strains of LAB from fermented fish heads, found to produce bioactive compounds with antioxidant activity.…”