Historical PersPective The wide variety of fermented foods can be classified by the products of the fermentation, such as alcohol (beer, wine); organic acids, including lactic acid and acetic acid (vegetables, dairy); carbon dioxide (bread); and amino acids or peptides from protein (fish fermentations and others) (35, 56, 96, 97). Food fermentation is one of the earliest technologies developed ...

Fish sausage is ground fish meat, or a mixture primarily of ground fish with ground pork, together with vegetable oil, permissible preservatives, seasoning and starch. It is packed in a casing and processed. It is a semi-processed food, the time and temperature of processing of the product being not sufficient o kill all micro organisms. Thermotolerant and spore-forming bacteria survive the pro...

Leuconostoc species are Gram-positive, non-motile, vancomycin-resistant bacteria placed within the family of Streptococcaceae. They naturally exist in food and are important in the sauerkraut, milk and wine industries due to their role in fermentation. Infections caused by Leuconostocs are generally reported in immunosuppressed patients with an underlying disease, or in those who were previousl...