CHARACTERISTICS AND MECHANISM OF POTENTIAL PROBIOTICS WITH SPECIAL REFERENCE TO LACTIC ACID BACTERIA FROM TRADITIONAL FERMENTED FISH PRODUCTS: A REVIEW

Soibam  Ngasotter; David  Waikhom; Sanjeev  Sharma; Maibam Malemngamba  Meitei; Yumnam Abungcha  Mangang; Suraj Kumar  Irungbam; Bhuneshwar; Manoharmayum Shaya  Devi; Asem Sanjit  Singh

doi:10.18006/2021.9(3).263.275

Authors

Soibam Ngasotter ICAR-Central Institute of Fisheries Education (CIFE), Mumbai, 400061, India. https://orcid.org/0000-0002-8459-8921
David Waikhom ICAR-Central Institute of Fisheries Education (CIFE), Mumbai, 400061, India. https://orcid.org/0000-0003-2539-1020
Sanjeev Sharma College of Fisheries, Central Agricultural University (Imphal), Tripura, 799210, India. https://orcid.org/0000-0003-1124-1275
Maibam Malemngamba Meitei College of Fisheries, Central Agricultural University (Imphal), Tripura, 799210, India. https://orcid.org/0000-0003-1502-1624
Yumnam Abungcha Mangang College of Fisheries, Central Agricultural University (Imphal), Tripura, 799210, India. https://orcid.org/0000-0003-2863-2889
Suraj Kumar Irungbam College of Fisheries, Central Agricultural University (Imphal), Tripura, 799210, India. https://orcid.org/0000-0001-6406-3922
Bhuneshwar ICAR-Central Institute of Fisheries Education (CIFE), Mumbai, 400061, India. https://orcid.org/0000-0003-2130-492X
Manoharmayum Shaya Devi ICAR-Central Inland Fisheries Research Institute (CIFRI), Barrackpore, 743101, India.
Asem Sanjit Singh ICAR-Central Institute of Fisheries Education (CIFE), Mumbai, 400061, India. https://orcid.org/0000-0003-4410-1332

DOI:

https://doi.org/10.18006/2021.9(3).263.275

Keywords:

Fermented fish products, Lactic acid bacteria, Probiotic properties, Probiotic mechanism, Probiotic characteristics

Abstract

Lactic acid bacteria (LAB) are widely used in the food industry due to their probiotic properties and fermentation activities. Traditional fermented fish products are dominated by a diverse variety of lactic acid bacteria with significant probiotic characteristics. Several in vitro and in vivo studies on lactic acid bacteria from fermented fish products have confirmed LAB strains to possess characteristics to be considered as probiotics that contribute to positive health benefits to the host and are generally regarded as safe (GRAS). This paper presents a review of the characteristics of the LAB strain that is considered as a probiotic. It also presents an overview of the probiotics mechanism of action and specifically highlights the LAB species with potential probiotic characteristics isolated from traditional fermented fish products.

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