A REVIEW ON THE POTENTIAL SCOPE TOWARDS INDUSTRIALDEVELOPMENT AND CULTURAL CONSERVATION OF THEFERMENTED FISH PRODUCTS OF INDIABIJAYALAKSHMI DEVI NONGMAITHEM, AJIT KUMAR NGANGBAM, LAISHRAM LENIN,NITYANAIBEDYA BISWAL AND NANAOCHA SHARMAAbstract Fermented food has been consumed as a delicacy across many regions along the globe. Thisreview addresses the specific need of the metagenomics and transcriptomics approach in understanding thetraditional fermented fish products of India, which uses the fish Puntius sp. as raw material. The fermentedfish products play a very important role in the socioeconomic and livelihood specifically of theunderdeveloped Northeastern states of India. There were reports on the presence of the healthy probioticbacteria from the culture dependent microbial works. The isolated probiotic bacteria were reported to showantimicrobial spectrum against common pathogenic bacterial strains and has antioxidant properties. Tilldate, no work has been focussed on culture-independent techniques, establishment of safe starter cultureand extension of shelf life of the fermented products of India. Such studies could potentially help to generateinformation towards a safety line of production for industrial development. This study also strongly raisedthe need for protecting the processes of traditional fermentation techniques that are employed by therespective place of origin. As the original ancestral techniques employed for the production of the individualfermented fish products has close resemblance, it is an urgent need to conserve these ethnic ancestralproducts, which will represent as a reference to demonstrate and witness the existence of rich culture ofNorth-eastern India. Further, suggestions are being made on maintenance of production data bank, tosupport the verbal fact that these fermented fish product is an extremely important daily essential diet ofthe north-eastern India. |