Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour

• Main Authors: Shanti Dwita Lestari, ., Shobirin Meor Hussin, Anis, Mustafa, Shuhaimi, Sew, Yun Shin, Ming Gan, Han, Mohd Hashim, Amalia, Hussain, Norhayati
• Format: Article
• Published: Elsevier 2023
• Online Access: http://psasir.upm.edu.my/id/eprint/106842/; https://www.sciencedirect.com/science/article/pii/S030881462301186X
• Institution: Universiti Putra Malaysia

The fermentation of Malaysian fish sauce (budu) varies from one to twelve months depending on the producer, resulting in inconsistent quality. The microbiota, their predicted metabolic pathways and volatile metabolites profiles were determined at different stages of budu fermentation. Budu fermented...