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Fermentation is a method of processing fishery products that involves microorganisms, such as bacteria, yeast, or fungi, to convert complex components into simpler forms, resulting in value-added products (Sahar et al., 2025).This biotechnological process utilizes microbial activity to produce specific enzymes and metabolites, which contribute to the formation of new products that have undergone biochemical modifications (Ejuama et al., 2021).Several studies have shown that fermented products exhibit unique MICROBIOLOGICAL
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Junianto et al. (2026) studied this question.
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