Naniura: A traditional Batak fermented fish as a source of lactic acid bacteria and functional bioactives A comprehensive review

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. © 2025 Elsevier B.V.