Quality Evaluation of <i>Sardinella aurita</i> Fermented with <i>Aspergillus oryzae</i> : Microbiological and Physicochemical Attributes Relevant to Natural Seasoning Broths

This study involved fermentation of an underutilized fish species with low commercial value. The ferment used is one of the most important food-grade molds employed in industrial production. Fish fermentation in West Africa is most often of the lactic type, which differs from our study using Aspergillus oryzae. This type of fermentation is interesting because it could enhance the product nutritionally, thanks to the fungus’s strong enzymatic capacity. This manuscript describes a technology for the production of fermented fish and an assessment of product quality. These results are important for the formulation of natural broths.