## 1 Introduction  
The global annual per capita consumption of aquatic foods increases year by year, and it grew from 9.9 kg in the 1960s to 20.5 kg in 2019. In China, the per capita consumption grew from 4.2 kg in 1961 to 40.1 kg in 2019 [1]. The textural features, nutritional benefits, and easier consumable convenience has driven surimi's demand [2]. Surimi fish balls, sausages, and tofu have become daily food [3]. The surimi processing technique originated in the 1960s, when cold-water whitesful such as Alaska pollock were chosen as the major raw material for surimi manufacturing due to their superior gel characteristics and nutrition. As the market for surimi and surimi products blooms, a range of marine lean fish are being utilized as raw materials for surimi, including American arrow plaice, pacific cod, threadfish, and bigeye tuna [4]. Unfortunately, the fishing industry and the production of surimi are being severely hampered by overfishing, marine fish supplies depletion, and the availability of high-quality surimi sources reduction [5]. With a catch of 914,469 tons in 2021, China continues to come first in hairtail production through marine capture; given its low price and small body size, small hairtail surimi has become the primary raw material for surimi products. However, the gel performance of surimi products is significantly lower than that of other high-quality white meat fish because of the high-fat content, relatively low salt-soluble protein content, and fishy smell [6; 7]. As a result, a certain amount of transglutaminase (TGase), food gum, phosphate, and other food additives must be added to enhance the gel quality and flavor of the product, which not only drives up the price of the item, but also poses some risks for food safety. Therefore, improving the quality of hairtail surimi is a key factor in effectively alleviating the scarcity of high-quality surimi raw materials, enhancing the added value of the surimi industry, and promoting the sustainable development of China's marine fishing industry. The common methods for improving surimi gel include two-stage heated gel [8], microwave-heated gel [9; 10], ultra-high pressure gel [11; 12; 13; 14; 15], the addition of glutamatergic [16; 17], protease inhibitors [18; 19], acidogenic gel [20; 21; 22; 23; 24], and biological fermentation gel [15]. One of the traditional Chinese food processing techniques is the use of fermentation to enhance product quality and storage life. Products such as wine lees hairtail and other food items may be enhanced through fermentation by producing a particular taste and by preventing the growth of dangerous bacteria while being stored. This improves the product performance and provides specific healthcare effects in addition to rich nutritional content and a delicious fermentation flavor [25; 26]. Naturally fermented fish products contain lactic acid bacteria, microoccocus, mold, yeast, and other microorganisms in large quantities. Microbiology fermented aquatic goods can enhance product safety and flavor [27; 28]. Currently, _Lactobacillus_ is utilized more frequently for anaerobic or micro-oxygenated fermentation. The production of lactic acid can lower the pH of the system, induce the acid-induced gel of myofibrillar protein, and inhibit the growth of pathogenic bacteria such as _Escherichia coli_ and _Staphylococcus_ aureus, thus improving food safety. Metabolites such as small-molecule peptides and free amino acids that are produced during biological fermentation can impart special flavor and color to surimi gel products as well as improve the nutritional value of surimi products. [PERSON] et al. [29] used _Pediococcus pentosaccus_ to ferment silver carp sausage and found that the higher temperature (37 \({}^{\circ}\)C) fermentation group inhibited the growth of _Pseudomonas_, _Microoccaceae_, and _Enterobacteriaceae_ but that the total amount of TVB-N and biogenic amines increased in the sausage.