International Journal of Gastronomy and Food Science最新文献

Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: Effects on meat quality attributes 食用菌粉腌制中pH值牛肉：对肉质特性的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-10 DOI: 10.1016/j.ijgfs.2026.101413

Sarah Mafeis de Jesus , Maria Patricia Pereira Castro , Milagros Maribel Coaguila Gonza , Monique Marcondes Krauskopf , Chimenes Darlan Leal de Araújo , Nilda Doris Montes Villanueva , Miriam Mabel Selani , Carmen Josefina Contreras Castillo

This study investigated the effect of marination with edible mushroom powders (Pleurotus ostreatus and Lentinula edodes) on the quality properties of intermediate-pH beef steaks. Different concentrations of mushroom powder (2 %, 3 %, and 4 %) were applied, and physicochemical characteristics, lipid oxidation, and free amino acid profiles were evaluated. The results indicated that marination did not significantly affect pH or water-holding capacity of the meat samples, but altered their color parameters. Shear force decreased significantly (p < 0.05), with the greatest reduction observed in steaks treated with 3 % Lentinula edodes (50.48 N vs. 84.87 N in the control), indicating improved tenderness. Total and myofibrillar protein solubility also decreased as mushroom concentration increased (p < 0.05), suggesting structural modifications in myofibrillar proteins. Malondialdehyde values remained low (0,003–0,025 mg MDA/kg sample), indicating the absence of significant lipid oxidation and the maintenance of sample quality. Additionally, the treatments resulted in a significant increase in some free amino acids, specifically glutamic acid, aspartic acid, glycine, alanine, and tyrosine, contributing to the enhancement of the meat's chemical profile. Overall, marination with mushroom powders proved effective in improving tenderness and maintaining oxidative stability in intermediate-pH beef without compromising technological properties.

研究了食用菌粉（平菇粉和香菇粉）腌制对中ph牛排品质特性的影响。应用不同浓度的蘑菇粉（2%、3%和4%），对其理化特性、脂质氧化和游离氨基酸谱进行了评价。结果表明，腌制对肉样的pH值和保水能力没有显著影响，但改变了肉样的颜色参数。剪切力显著降低（p < 0.05），在添加3%香菇处理的牛排中观察到最大的降低（50.48 N比对照组的84.87 N），表明嫩度得到改善。随着蘑菇浓度的增加，总蛋白和肌原纤维蛋白的溶解度也降低（p < 0.05），表明肌原纤维蛋白发生了结构改变。丙二醛值仍然很低（0.003 - 0.025 mg MDA/kg样品），表明没有明显的脂质氧化和样品质量的维持。此外，这些处理导致一些游离氨基酸显著增加，特别是谷氨酸、天冬氨酸、甘氨酸、丙氨酸和酪氨酸，有助于增强肉的化学特征。总的来说，用蘑菇粉腌制被证明在不影响技术特性的情况下有效地改善了牛肉的嫩度和保持了中等ph值牛肉的氧化稳定性。

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引用次数: 0

Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food 超越单一配方：回顾土耳其tarhana的生物文化多样性，风土，以及作为功能性食品的重生

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-08 DOI: 10.1016/j.ijgfs.2026.101409

Armin Amanpour

Tarhana, a traditional fermented cereal-dairy product, is fundamental to Turkish and Middle Eastern culinary heritage. Despite growing scholarly interest, existing research remains fragmented across historical, ethnogastronomic, microbiological, and functional domains. This review addresses this critical gap by reframing tarhana as a complex biocultural system shaped by terroir and traditional knowledge. Structured as a comprehensive narrative review guided by a systematic literature search of 153 sources, this work addresses a critical gap in the literature where existing studies lack an integrated synthesis. Unlike prior fragmented studies, this work provides the first comprehensive 24-variant catalog and terroir-based analytical framework. Consolidating evidence from diverse sources, the review explores tarhana's nomadic origins, dual fermentation science, and vast regional diversity, while contextualizing it through a structured comparative analysis with global analogues such as kishk, trahanas, and tarkhineh. Furthermore, the review critically evaluates tarhana's rebirth as a functional food, integrating recent metagenomic and volatilomic evidence to highlight its gut-health benefits. A key update positions postbiotics, rather than live probiotics, as the primary health driver in the final cooked soup. The work explicitly links tarhana's biocultural diversity to the United Nations Sustainable Development Goals, emphasizing the urgency of documenting endangered varieties listed in the Slow Food Ark of Taste amidst a 77-percentage-point intergenerational knowledge decline. By linking heritage preservation with modern food science, this work provides actionable outputs, including a standardized ethnographic documentation protocol and a microbial heritage biobank framework, underscoring tarhana's potential as both a cultural artifact and a model for interdisciplinary research.

Tarhana是一种传统的发酵谷物乳制品，是土耳其和中东烹饪传统的基础。尽管学术兴趣日益浓厚，但现有的研究仍然分散在历史、民族美食、微生物和功能领域。这篇综述通过将tarhana重新定义为一个由风土和传统知识形成的复杂生物文化系统来解决这一关键差距。在153个来源的系统文献检索的指导下，作为一个全面的叙述性回顾，这项工作解决了现有研究缺乏综合综合的文献中的一个关键空白。与之前的零散研究不同，这项工作提供了第一个全面的24种变体目录和基于风土的分析框架。本综述整合了来自不同来源的证据，探讨了tarhana的游牧起源、双重发酵科学和巨大的区域多样性，同时通过与全球类似物（如kishk、trahanas和tarkhineh）的结构化比较分析将其纳入背景。此外，该综述批判性地评估了tarhana作为功能性食品的重生，整合了最近的宏基因组学和挥发性证据，以突出其肠道健康益处。一个关键的更新将后益生菌，而不是活的益生菌，作为最终煮好的汤的主要健康驱动因素。这项工作明确地将塔哈纳的生物文化多样性与联合国可持续发展目标联系起来，强调了在慢食品味方舟中列出的濒危品种的紧迫性，因为代际知识下降了77%。通过将遗产保护与现代食品科学联系起来，这项工作提供了可操作的产出，包括标准化的民族志文献记录协议和微生物遗产生物库框架，强调了tarhana作为文化产物和跨学科研究模型的潜力。

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引用次数: 0

A sociocultural critique of fine dining in the case of “The Menu” 以《菜单》为例，对高级餐饮的社会文化批判

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-08 DOI: 10.1016/j.ijgfs.2026.101414

Çağdaş Ertaş

This study analyzes the 2022 satirical film The Menu as a cultural critique of elite gastronomy and the symbolic performance of fine dining. Grounded in the sociological perspectives, it explores how cinematic representations expose class hierarchies, culinary capital, and the evolving role of the chef. Using qualitative content analysis, the study identifies how fine dining rituals—through spatial design, aesthetic presentation, and social scripts—serve as a performance of distinction, often masking exclusion, emotional alienation, and symbolic violence. The chef is portrayed not just as an artist but as an authoritarian figure, reflecting broader tensions in the hospitality industry between creative autonomy and commercial spectacle. A comparative analysis with films such as Chef, Burnt, and Ratatouille further contextualizes these themes. The study contributes to food sociology, hospitality research, and cultural studies by highlighting how culinary spaces are increasingly embedded in neoliberal performance culture, where food is consumed not for nourishment, but for identity and social positioning. The critiques developed in this study address the symbolic and narrative construction of elite gastronomy within the film, rather than claiming to represent the full diversity of the fine-dining industry.

本研究分析了2022年的讽刺电影《菜单》，作为对精英美食的文化批判和精致餐饮的象征性表现。基于社会学的观点，它探讨了电影表现如何暴露阶级等级，烹饪资本，以及厨师的角色演变。通过定性内容分析，该研究确定了精致的用餐仪式如何通过空间设计、美学呈现和社会脚本作为区分的表现，往往掩盖排斥、情感异化和象征性暴力。这位厨师不仅被描绘成一位艺术家，而且是一位权威人物，反映了酒店业在创意自主和商业奇观之间更广泛的紧张关系。与《厨师》、《烧焦》和《料理鼠王》等电影的比较分析进一步将这些主题置于背景中。这项研究通过强调烹饪空间如何越来越多地嵌入新自由主义表演文化，为食物社会学、酒店研究和文化研究做出了贡献，在新自由主义表演文化中，食物不是为了营养而消费，而是为了身份和社会定位。本研究中提出的批评针对的是电影中精英美食的象征和叙事结构，而不是声称代表了精致餐饮行业的全部多样性。

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引用次数: 0

Rhizopus oligosporus biomass as a food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity 少孢根霉生物量作为食料成分的甜味和咸味乳剂：一个比较消费者研究，以提高产品开发的生物多样性

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-06 DOI: 10.1016/j.ijgfs.2026.101410

A. Massa , M. Delgado Placeres , E. Axpe , L.J. Rothschild , C. Carrero-Carralero

The diversification of food systems through novel ingredients is fundamental to addressing sustainability challenges and expanding gastronomic innovation. This study investigates the sensory acceptance and consumer perception of fungal biomass, specifically Rhizopus oligosporus, as a food ingredient in both sweet and savory emulsions. Fungal biomass was incorporated into two formulations: a pastry cream and a pâté, each compared against traditional animal-based and plant-based counterparts. A sensory evaluation involving 68 participants assessed overall liking, preference ranking, Just-About-Right (JAR) analysis, and open-ended responses. Results showed that the mycelium-based formulations were generally less preferred than traditional products, with lower hedonic scores and significant sensory deviations identified in texture, mouthfeel, and color. However, certain attributes such as perceived flavor and originality indicate potential for further development. Penalty analysis highlighted the impact of structural deficiencies on consumer rejection, while Natural Language Processing (NLP) based analysis of open responses revealed associations with unfamiliar sensory cues. The study demonstrates the adaptability of fungal biomass in diverse culinary applications and underscores the importance of formulation refinement and consumer communication in improving acceptance. Findings contribute to the ongoing exploration of underutilized microbial resources as ingredients for more diverse and sustainable food systems.

通过新型食材实现食品系统的多样化是应对可持续性挑战和扩大美食创新的基础。本研究调查了真菌生物量的感官接受度和消费者的认知，特别是少孢根霉，作为甜味和咸味乳剂中的一种食品成分。真菌生物量被纳入两种配方：一种糕点奶油和一种奶油酱，每种配方都与传统的动物性和植物性配方进行了比较。一项涉及68名参与者的感官评估评估了总体喜好、偏好排名、刚刚好（JAR）分析和开放式回答。结果表明，与传统产品相比，基于菌丝体的配方通常不太受欢迎，其享乐得分较低，在质地、口感和颜色方面存在显著的感官偏差。然而，某些属性，如感知风味和独创性，表明了进一步发展的潜力。惩罚分析强调了结构缺陷对消费者拒绝的影响，而基于自然语言处理（NLP）的开放反应分析揭示了与不熟悉的感官线索的联系。该研究证明了真菌生物量在不同烹饪应用中的适应性，并强调了配方改进和消费者沟通在提高接受度方面的重要性。研究结果有助于不断探索未充分利用的微生物资源，作为更多样化和可持续的食物系统的成分。

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引用次数: 0

Unveiling the dynamics of lipid transformation and flavor development in fried crayfish (Procambarus clarkii) tails: Impact of precise frying time 揭示克氏原螯虾（Procambarus clarkii）尾部脂肪转化和风味发展的动态：精确油炸时间的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-06 DOI: 10.1016/j.ijgfs.2026.101411

Qifu Yang, Suling Wu, Min Huang, Aihua Deng, Ruisong Wang, Jiang He, Wensi Xu

This study systematically examined the effects of frying time (30–150 s) at 160 °C on the physicochemical and flavor characteristics of crayfish tails. Results showed that moisture content decreased significantly, while crude fat content increased progressively due to oil absorption and water loss. The 90–120 s frying range provided an optimal balance, with moisture near 35 % and oil content around 18 %, leading to improved texture. During this phase, controlled lipid oxidation within this interval promoted the generation of key volatile compounds, particularly aldehydes and ketones from polyunsaturated fatty acids (PUFAs). Concurrent increases in free amino acids and umami nucleotides (IMP and GMP) enhanced the perception of sweetness and umami while diminishing bitter sensory attributes. The Maillard reaction generated substantial quantities of pyrazines and Strecker aldehydes, contributing to roasted and nutty aroma profiles. The maximum Equivalent Umami Concentration (EUC) occurred between 90 and 120 s, indicating superior sensory quality. Extended frying beyond 120 s resulted in nutritional degradation, marked by the breakdown of beneficial PUFAs (EPA and DHA), as well as a reduction in umami intensity due to advanced oxidation and depletion of flavor precursors. Therefore, a frying duration of 90–120 s is recommended to optimize flavor quality, nutritional retention, and processing efficiency.

本研究系统地考察了160℃下煎炸时间（30 ~ 150 s）对小龙虾尾理化特性和风味特性的影响。结果表明：水分含量显著降低，而粗脂肪含量因吸油和失水而逐渐增加。90-120秒的煎炸范围提供了最佳的平衡，水分接近35%，含油量约为18%，从而改善了质地。在这一阶段，在这段时间内控制脂质氧化促进了关键挥发性化合物的产生，特别是多不饱和脂肪酸（PUFAs）中的醛类和酮类化合物。同时增加的游离氨基酸和鲜味核苷酸（IMP和GMP）增强了对甜味和鲜味的感知，同时减少了苦味的感官属性。美拉德反应产生了大量的吡嗪和斯特莱克醛，形成了烘烤和坚果的香气。最大等效鲜味浓度（EUC）发生在90 ~ 120秒之间，表明其感官品质优越。油炸时间超过120秒会导致营养退化，其标志是有益的PUFAs （EPA和DHA）的分解，以及由于高级氧化和风味前体的消耗而导致鲜味强度降低。因此，建议煎炸时间为90 ~ 120s，以优化风味品质、营养保留和加工效率。

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引用次数: 0

The İmece tradition in the context of gastronomic cultural heritage İmece传统背景下的美食文化传承

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-05 DOI: 10.1016/j.ijgfs.2026.101408

Alper Kurnaz, Hande Akyurt Kurnaz, Elif Aslan

The aim of the research is to evaluate the imece culture within the scope of gastronomy cultural heritage. The research is shaped within the framework of culture analysis design. The sample of the research is participants over the age of 50 who sell local products in local markets. Local markets are a good example of the concept of imece. In terms of method, it was determined as qualitative research and interview method, one of the qualitative data collection methods, was applied. Within the scope of the interview, semi-structured interview is the main data collection method. Cultural patterns were revealed within the scope of the research. Obtaining in-depth information on the subject shows that the subject can be better understood. Therefore, semi-structured interview method was used. The cultural patterns obtained were analyzed in terms of the products made and the times of making the products. According to the findings of the research, certain times of the year are used for the continuation of imec. Although the practice of imec has decreased over the years, it still continues in certain regions. It has been observed that people who come together at different times continue to produce various gastronomy products together. The continuation of the imece culture in the modern urbanization order contributes positively to the transfer of heritage.

本研究的目的是在美食文化遗产的范围内对美食文化进行评价。本研究是在文化分析设计的框架内形成的。研究的样本是50岁以上的参与者，他们在当地市场销售当地产品。本地市场就是一个很好的例子。在方法上，确定为定性研究，采用定性数据收集方法之一的访谈法。在访谈范围内，半结构化访谈是主要的数据收集方法。在研究范围内揭示了文化模式。获得关于主题的深入信息表明可以更好地理解主题。因此，采用半结构化访谈法。根据所制作的产品和制作的时代，对所获得的文化模式进行了分析。根据研究结果，一年中的某些时间被用来继续进行imec。尽管近年来imec的做法有所减少，但在某些地区仍在继续。据观察，在不同时间聚集在一起的人们继续一起制作各种美食产品。城市文化在现代城市化秩序中的延续对遗产的传承有积极的促进作用。

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引用次数: 0

Does AI prefer healthy foods? Examining value bias in large language models 人工智能更喜欢健康食品吗？在大型语言模型中检验价值偏差

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-03 DOI: 10.1016/j.ijgfs.2025.101406

Minqi Lyu, Zihan Yang, Chunchun Chen, Jianping Huang

As AI becomes increasingly embedded in gastronomy, understanding how the large language model (LLM) interprets and evaluates food is a foundational step. This study examines systematic patterns in LLM food-related outputs and their sensitivity to contextual cues. In health ratings, it consistently rated unhealthy foods closer to ideal values, deviating from statistical norms, while taste ratings showed no such bias. When evaluating a fictitious food, ratings shifted with context, reflecting value-based biases even in zero-shot settings. These findings suggest that, despite lacking physiological drives, LLM outputs can systematically reproduce normative health-related discourse in food evaluation tasks.

随着人工智能越来越多地嵌入到美食中，了解大型语言模型（LLM）如何解释和评估食物是一个基础步骤。本研究考察了法学硕士食品相关产出的系统模式及其对上下文线索的敏感性。在健康评级方面，它一贯将不健康食品评为更接近理想值，偏离统计规范，而味道评级则没有这种偏见。当评估一种虚构的食物时，评分会随着情境的变化而变化，即使在零得分的情况下，也会反映出基于价值的偏见。这些发现表明，尽管缺乏生理驱动，LLM输出可以系统地再现食品评估任务中规范的健康相关话语。

引用次数: 0

Reconsidering the microwave: A historical analysis of changing attitudes to modernist kitchen technology 重新考虑微波炉：对现代厨房技术态度变化的历史分析

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-02 DOI: 10.1016/j.ijgfs.2026.101407

Charles Spence , Jozef Youssef

The microwave oven can perhaps be considered as the first modernist kitchen invention. However, despite early gastronomic excitement over the potential of the 1940's technology, there are few chefs or home cooks who celebrate using this kitchen device, despite the majority of kitchens nowadays being fitted with a microwave oven. Many of the safety concerns that were raised against the use of this technology since its widespread arrival in the home kitchen back in the 1970s have proven unfounded. At the same time, however, with the likely continued increase in energy prices (and other energy crises), the microwave oven should perhaps be re-evaluated, given that it constitutes a far more energy-efficient means of warming food than traditional ovens. Microwave cooking also represents a far more efficient means of preserving the nutrient, mineral, and anti-oxidant content in a range of fresh foods (e.g., vegetables). However, changing public perception will likely require a much better understanding of what, exactly, people object to concerning the technology: Is it safety fears, the functional inability to brown foods, the fact that it heats unevenly, or perhaps the sense that it is perceived as a lazy way to prepare (or reheat pre-prepared) food? Nudging people to embrace an energy-efficient form of heating food, and a nutrient-preserving way of cooking vegetables, will though likely require emotional as much as factual arguments.

微波炉也许可以被认为是第一个现代主义厨房发明。然而，尽管早在20世纪40年代，人们就对这项技术的潜力感到兴奋，但很少有厨师或家庭厨师会使用这种厨房设备来庆祝，尽管现在大多数厨房都配备了微波炉。自20世纪70年代这项技术广泛应用于家庭厨房以来，许多反对使用这项技术的安全担忧都被证明是没有根据的。然而，与此同时，随着能源价格可能持续上涨（以及其他能源危机），微波炉或许应该被重新评估，因为它是一种比传统烤箱更节能的加热食物的方式。微波烹饪还代表了一种更有效的方法，可以保存各种新鲜食品（如蔬菜）中的营养、矿物质和抗氧化成分。然而，要改变公众的看法，可能需要更好地了解人们对这项技术的反对究竟是什么：是出于安全方面的担忧，还是因为它无法使食物变色，还是因为它受热不均匀，又或者是人们认为它是一种懒惰的准备（或重新加热预先准备好的）食物的方式？然而，推动人们接受一种节能的加热食物的方式，以及一种保存营养的烹饪蔬菜的方式，可能需要情感上的论证和事实上的论证。

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引用次数: 0

Sustainable marketing practices in Turkish ecotourism destinations: Exploring their influence on gastronomic experience, visitor satisfaction, and destination loyalty 土耳其生态旅游目的地的可持续营销实践：探索其对美食体验、游客满意度和目的地忠诚度的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-02 DOI: 10.1016/j.ijgfs.2025.101405

Serpil Kaya , Didem Gezmisoglu Sen , Samet Aydin

This study examined how sustainable marketing practices shape gastronomic experience, visitor satisfaction, and destination loyalty in Turkish ecotourism destinations (Gaziantep, Izmir, and Konya) selected for their distinct sustainability dynamics, namely gastronomy, slow living, and agriculture. Data collected from 380 tourists were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings indicate that the influence of sustainability practices is predominantly manifested through experiential factors. Specifically, the social and cultural dimensions of sustainability practices significantly and positively influenced the gastronomic experience, whereas the environmental and economic dimensions exhibited limited associations. The gastronomic experience exerted a direct and significant influence on visitor satisfaction and destination loyalty; however, satisfaction played a modest mediating role in the formation of loyalty. The concept of social sustainability has emerged as a significant predictor of satisfaction and loyalty, with the gastronomic experience being a notable influencer in this regard. Overall, the results suggest that sustainability-related actions are most consequential when translated into tangible, community-embedded gastronomic experiences that visitors can perceive directly. This underscores the importance of experiential and cultural strategies for destination management and offers practical insights for tourism marketers and policymakers to consider.

本研究考察了可持续营销实践如何影响土耳其生态旅游目的地（加齐安泰普、伊兹密尔和科尼亚）的美食体验、游客满意度和目的地忠诚度，这些目的地选择了其独特的可持续性动态，即美食、慢生活和农业。采用偏最小二乘结构方程模型（PLS-SEM）对380名游客的数据进行分析。研究结果表明，可持续性实践的影响主要通过经验因素表现出来。具体而言，可持续性实践的社会和文化维度显著且积极地影响着美食体验，而环境和经济维度的关联则有限。美食体验对游客满意度和目的地忠诚度有直接而显著的影响；然而，满意度在忠诚的形成中起着适度的中介作用。社会可持续性的概念已经成为满意度和忠诚度的重要预测因素，在这方面，美食体验是一个显著的影响因素。总体而言，结果表明，与可持续发展相关的行动在转化为游客可以直接感知的有形的、社区嵌入的美食体验时是最重要的。这强调了体验和文化策略对目的地管理的重要性，并为旅游营销人员和政策制定者提供了实用的见解。

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引用次数: 0

Naniura: A traditional Batak fermented fish as a source of lactic acid bacteria and functional bioactives – A comprehensive review Naniura：一种传统的Batak发酵鱼作为乳酸菌的来源和功能性生物活性-综合综述

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-23 DOI: 10.1016/j.ijgfs.2025.101402

Ika Octariyani Safitri , Debora Agnesty , Jessica Sihombing , Winda Adipuri Ramadaningrum , Bovi Wira Harsanto , Lulum Leliana , Andri Frediansyah

Naniura is a traditional Batak fermented fish dish from North Sumatra, Indonesia, characterized by a salt-free fermentation system driven by acidification and indigenous spices. This review synthesizes current knowledge on its cultural background, traditional preparation, spice composition, microbial ecology, and functional potential, and situates naniura within the broader landscape of global fermented fish products. The review highlights the central role of the acid–spice matrix in shaping microbial succession by selectively promoting lactic acid bacteria (LAB) and inhibiting pathogenic and spoilage organisms. LAB strains isolated from naniura, including Lactobacillus fermentum and Pediococcus acidilactici, exhibit notable in vitro and preliminary in vivo bioactivities—such as antimicrobial, antidiarrheal, antidiabetic, and cholesterol-lowering effects—mediated by organic acids, bacteriocins, and exopolysaccharides. Comparative analysis reveals mechanistic differences between naniura and salt-based fermented fish products, leading to distinct fermentation kinetics and sensory profiles. When prepared under hygienic conditions, naniura can comply with food safety criteria established by the Indonesian Food and Drug Authority (BPOM). Overall, this review positions naniura as both a culturally significant heritage food and a promising model for innovative, low-energy, and sustainable gastronomy, while underscoring the need for further clinical validation and process standardization.

Naniura是来自印度尼西亚北苏门答腊岛的传统巴塔克发酵鱼，其特点是由酸化和本地香料驱动的无盐发酵系统。本文综述了其文化背景、传统制备、香料成分、微生物生态学和功能潜力方面的最新知识，并将纳米ura置于全球发酵鱼产品的更广阔前景中。该综述强调了酸-香料基质通过选择性地促进乳酸菌（LAB）和抑制致病和腐败微生物在塑造微生物演代中的核心作用。从奶牛中分离出的乳酸菌，包括发酵乳杆菌和酸乳酸球球菌，在体外和体内表现出显著的生物活性，如抑菌、止泻、降糖和降胆固醇作用，这些生物活性是由有机酸、细菌素和外多糖介导的。比较分析揭示了纳米鱼和盐基发酵鱼产品之间的机制差异，导致不同的发酵动力学和感官特征。当在卫生条件下制备时，naniura可以符合印度尼西亚食品和药物管理局（BPOM）制定的食品安全标准。总的来说，这篇综述将naniura定位为具有重要文化意义的传统食品和创新、低能量和可持续美食的有前途的模式，同时强调了进一步临床验证和工艺标准化的必要性。

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