The Danube region has a rich tradition of preserving fish, particularly through smoking, salting, and fermenting. The use of Lactiplantibacillus pentosus in the fermentation of Danube carp (a freshwater fish species native to Central and Eastern Europe) has the potential to create innovative functional foods. These foods would not only deliver the nutritional benefits of fish but also the probiotic benefits from the fermentation process.

Danube carp is a rich source of high-quality protein, which is essential for muscle repair, immune function, and overall health. Like other fish, contains omega-3 fatty acids, which are beneficial for cardiovascular health, brain function, and reducing inflammation. Danube carp is also a good source of essential vitamins and minerals, such as B vitamins (especially B12), selenium, iodine, and phosphorus, which are vital for metabolism, nerve function, and immune health.

Lactiplantibacillus pentosus is known for producing lactic acid and other metabolites that enhance food safety, flavor, and digestibility. By introducing modern probiotic bacteria like Lactiplantibacillus pentosus in the controlled fermentation process, this concept could blend traditional food preservation with modern functional food trends, creating a product that appeals to both health-conscious consumers and those interested in the unique flavors of fermented fish. The probiotic lactic acid bacteria can help improve digestion, alleviate symptoms of irritable bowel syndrome (IBS), and contribute to overall gastrointestinal well-being. Probiotics have been shown to influence the immune system positively by enhancing the gut-associated lymphoid tissue (GALT), which plays a key role in defending against infections and maintaining immune homeostasis. The fermentation process can also lead to the formation of bioactive peptides, which have antioxidant properties that could help reduce oxidative stress, thus protecting against chronic diseases like heart disease and cancer.

In this study, we characterized from a biotechnological point of view the strain of L. pentosaceus isolated from corn hydrolysate, we selected the best parameters of the fermentation and drying process (temperature, time), we analyzed microbiologically and sensory the resulting functional product. Such a product would appeal to health-conscious consumers looking for innovative, probiotic-rich foods while also preserving the culinary traditions of the Danube region. However, market acceptance and flavor profile adjustments are key to its success.

Barbu Vasilica graduated in 1991 from the Faculty of Biology, University of Bucharest. Since 2003 she taught lectures in the Department of Food Science, Food Engineering and Applied Biotechnology at the Faculty of Food Science and Engineering. Associate Professor since 2009. Her professional research activity is oriented towards the microencapsulation of different biologically active compounds from plants and their confocal analysis to obtain functional foods with health benefits. The research work is defined by: 5 books, 88 papers, 14 research projects of which 4 as a manager, patents awarded with Silver Medal at the International Exhibition of Inventions in Geneva.