The purpose of this review article on the diversity of Lactic acid bacteria (LAB) in fermented fish products is to empower the readers about the various diversity of lactic acid bacteria in fermented fish products, their role in fish preservation, their origin and molecular approaches for identification of Lactic acid bacteria (LAB) from fermented foods. Fermented fish products are very popular in Southeast Asian countries such as Thailand, Indonesia, Philippines, Malaysia, China, and Northeast parts of India. | Diversity of lactic acid bacteria LAB in fermented fish products A review
