Accelerating Fish Sauce Fermentation: Integrating Microbial, Biochemical and Physical Transformations for Optimised Processing

Fish sauce is a traditional fermented condiment produced through prolonged fermentation of fish and salt, resulting in a complex flavour profile driven by microbial and biochemical transformations. However, conventional processing requires extended fermentation periods, limiting production efficiency and consistency. High salt concentrations create a selective environment that suppresses undesirable microorganisms while favouring halotolerant communities that drive proteolysis and flavour development. This review synthesises current advances in fish sauce fermentation by integrating microbiological, biochemical and physical perspectives. Emphasis is placed on microbial community dynamics revealed through both culture-dependent and culture-independent approaches, and on their roles in protein hydrolysis and metabolite formation. The contributions of key microbial groups, including Bacillus, Tetragenococcus and Virgibacillus, to proteolytic activity and flavour generation are critically evaluated. Emerging strategies to accelerate fermentation, like starter culture application and backslopping, are assessed in the context of microbial functionality and process control. Evidence suggests that targeted manipulation of microbial consortia can enhance enzymatic activity, shorten fermentation time, and improve product consistency. This review provides a framework for optimising fish sauce fermentation by linking microbial ecology with biochemical transformations and processing strategies. Key knowledge gaps are identified, particularly in the standardisation of microbial consortia and the integration of omics-driven approaches for controlled fermentation design.