Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights

Lingling Dai

doi:10.1016/j.fochx.2026.104119

Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights

2026-06-20

0

OA

AI

L

Lingling Dai

L

Lin Chen

Y

Ying Xiao

S

Shengyang Zheng

G

Guohua Hou

B

Baodong Zheng

L

Longtao Zhang *

DOI：10.1016/j.fochx.2026.104119

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Abstract

En 中文

• Explains microbial–enzymatic synergy shaping flavor and texture evolution in fermented fish. • Maps substrate-to-volatilome pathways linking proteolysis, lipolysis, and amino acid catabolism. • Integrates multi-omics and AI for predictive quality modeling and real-time fermentation control.

Keywords:

Fermented fish

Microbial–enzymatic synergy

Biogenic amines

Multi-omics

Artificial intelligence

Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights

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