Microbial communities and functional diversity in seafood

Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood. The review delves into microbial diversity, with special emphasis on bacterial and viral groups. Also, parasites associated with seafood as well as factors influencing microbial diversity in seafood are discussed. This review explores the role of lactic acid bacteria in seafood fermentation, as well as their diversity and functional roles. Spoilage and preservation of seafood products, as well as the impact of microbial diversity on seafood quality and safety, are discussed. The effects of microbial diversity on the sensory characteristics of seafood products are also discussed. Future directions include the development of improved preservation technologies and enhanced monitoring of microbial community shifts under climate change. This study is important because it provides comprehensive and updated information on functional diversity in seafood–microbial associations.