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چکیده
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چون در انتقال چکیده فارسی ازفایل کنگره کلمات بهم ریخته شد چکیده انگلیسی درج گردید Fermenting is an important method of preserving food. Different storage methods can be used for drying, salting, and fermentation. During fermentation, the fish are affected by the endogenous proteases derived from the digestion of fish, bacterial enzymes, yeasts, fungi, and proteolytic enzymes of exogenous species. Enzymes create a gap in protein and fatty fish molecules and convert them into peptides, amino acids, ammonia, and free fatty acids, which will create flavor properties. Microorganisms also produce metabolites that create the aroma, taste, and smell of fermented marine products. Carbohydrates accelerate the fermentation process and play an important role in the flavor of the final product index. Many of the microorganisms present in fermented marine products can be used as a starter in traditional or commercial products. Many of these microorganisms belong to the group of lactic acid bacteria, especially the Lactobacillus genus and halophiles bacteria, to standardize the quality of fermented marine products, using the native starter cultures in the production of the fish product stabilize the products, improve the sensory properties and the microbiological quality and shorten the fermentation time. Antimicrobial activity of many bacteria isolated from starter in fermented marine products as bacteriocin has been reported against Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. These isolates are mainly negative decarboxylase activity, and amino acids and peptides liberated during fermentation can act as a harmless natural antioxidant. These peptides are capable of inhibiting free radicals associated with the oxidation process. Of fermented marine products, we can name guedj, suan-yu, plaa-som, narezushi, ngari, nes nesaketye and seedal. Fermented marine products can be used as an essential ingredient in functional foods after a proper treatment as a health
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