Microbial Succession and Metabolic Synergy in Fermented Golden Pomfret: A Systematic Review on Implications for Flavor Formation, Nutrition Retention, and Safety Control

To systematically clarify how fermentation regulates the quality of golden pomfret, this review focuses on microbial communities, fermentation processes, and environmental drivers. Bacterial-fungal succession and metabolic synergy are the core drivers of product quality. They generate characteristic flavors through volatile compounds and free amino acids. They also retain beneficial polyunsaturated fatty acids and enhance food safety. This safety improvement is achieved by inhibiting pathogenic bacteria and reducing biogenic amine accumulation. Natural fermentation produces unique regional flavors but suffers from long production cycles and unstable quality. In contrast, artificial inoculation with mixed-strain fermentation enables targeted microbial control, significantly improving production efficiency and safety. Meanwhile, 5–6% low-salt fermentation enhances health benefits and aligns with global low-sodium dietary trends. Key environmental factors including temperature, salinity, and pH modulate microbial metabolism and the formation of quality-related compounds. The industrial production of fermented golden pomfret currently faces two main challenges: process standardization and biogenic amine accumulation. These challenges can be addressed through intelligent monitoring systems, rational design of microbial consortia, and high-value utilization of processing by-products.