Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review

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Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Microbial and chemical properties of Cambodian traditional fermented fish products2013 · 48 citations
2. 2Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions2019 · 35 citations
3. 3Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality2019 · 60 citations
4. 4Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry2022 · 17 citations