Fish fermentation differs from one region to another in the world. Different types of fish, different fermentation conditions, and different fermentation processes are used, thus resulting in different fermented fish products. The most investigated fermented fish products in regard to the fatty acid contents are Kejeik from Sudan, Fseekh from Egypt, Hatahata-zushi from Japan, and Tareeh and Mehiawah from the Middle East. The results of those studies were not consistent regarding the effect of the fermentation process on the contents of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Some of those studies reported an increase in the level of SFAs and a decrease in the PUFAs contents, while other studies reported the opposite. The fermentation process itself was attributed to different microorganisms such as lactic acid bacteria (LAB), halophilic bacteria, the bacterial flora of Micrococcus and Bacillus species, and a new bacillus strain named Bacillus mojavensis-ASK. Autolytic enzymes from the fish were also reported to be responsible for the fermentation process.
Part of the book: Advances in Lipid Metabolism