Türkiye is a country surrounded by sea on three sides. Therefore, it is very rich in terms of seafood; however, unfortunately, fermented seafood is not very common in our country. Fermented anchovy (Engraulis encrasicolus) is traditionally produced in some villages and/or local provinces of the Black Sea Region. In this study, two traditionally fermented anchovy (Engraulis encrasicolus) samples obtained from Artvin and Trabzon were used. Characteristic colonies isolated from these samples were identified via MALDI-TOF MS. Moreover, total mesophilic aerobic bacteria, total lactic acid bacteria (LAB), and total yeast and mold of these samples were also determined. Bacillus thuringiensis, Bacillus subtilis, and Paenibacillus pabuli were identified in the Trabzon sample, whereas Micrococcus luteus and Bacillus simplex were identified in the Artvin sample by MALDI-TOF MS. Moreover, Artvin sample had the more total lactic acid bacteria (LAB), total mesophilic aerobic bacteria, and total yeast and mold than Trabzon sample. This study aims to increase awareness of fermented seafood in our country, and some microbiological properties of these fermented anchovy samples were revealed.
Erbil et al. (2025) studied this question.