Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
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Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/106842/ |
| _version_ | 1848864835124592640 |
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| author | Shanti Dwita Lestari, . Shobirin Meor Hussin, Anis Mustafa, Shuhaimi Sew, Yun Shin Ming Gan, Han Mohd Hashim, Amalia Hussain, Norhayati |
| author_facet | Shanti Dwita Lestari, . Shobirin Meor Hussin, Anis Mustafa, Shuhaimi Sew, Yun Shin Ming Gan, Han Mohd Hashim, Amalia Hussain, Norhayati |
| author_sort | Shanti Dwita Lestari, . |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 for 1 and 3 months were characterized by the presence of Gram negative Enterobacterales, Gammaproteobacteria, and Fusobacteriaceae, which continuously decrease in abundance over fermentation time. The metabolic pathways prediction grouped 1- and 3- month budu in a cluster enriched with degradation reactions. 6-month budu were dominated by Halanaerobium and Staphylococcus, while the 12-month were dominated by Lentibacillus, Bacilli, and Halomonas. Biosynthesis-type predicted pathways involving protein and lipid derivatives were enriched in 6- and 12-month fermented budu, accumulating 2,6-dimethylpyrazine, methyl 2-ethyldecanoate, 2-phenylacetaldehyde, 3-methylbutanal, and 3-methylbutanoic acid. These compounds may indicate budu maturity and quality. This result may assist as a reference for quality control and fermentation monitoring. |
| first_indexed | 2025-11-15T13:55:07Z |
| format | Article |
| id | upm-106842 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:55:07Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1068422024-09-26T07:32:24Z http://psasir.upm.edu.my/id/eprint/106842/ Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour Shanti Dwita Lestari, . Shobirin Meor Hussin, Anis Mustafa, Shuhaimi Sew, Yun Shin Ming Gan, Han Mohd Hashim, Amalia Hussain, Norhayati 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 for 1 and 3 months were characterized by the presence of Gram negative Enterobacterales, Gammaproteobacteria, and Fusobacteriaceae, which continuously decrease in abundance over fermentation time. The metabolic pathways prediction grouped 1- and 3- month budu in a cluster enriched with degradation reactions. 6-month budu were dominated by Halanaerobium and Staphylococcus, while the 12-month were dominated by Lentibacillus, Bacilli, and Halomonas. Biosynthesis-type predicted pathways involving protein and lipid derivatives were enriched in 6- and 12-month fermented budu, accumulating 2,6-dimethylpyrazine, methyl 2-ethyldecanoate, 2-phenylacetaldehyde, 3-methylbutanal, and 3-methylbutanoic acid. These compounds may indicate budu maturity and quality. This result may assist as a reference for quality control and fermentation monitoring. Elsevier 2023 Article PeerReviewed Shanti Dwita Lestari, . and Shobirin Meor Hussin, Anis and Mustafa, Shuhaimi and Sew, Yun Shin and Ming Gan, Han and Mohd Hashim, Amalia and Hussain, Norhayati (2023) Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour. Food Chemistry, 426. art. no. 136568. pp. 1-12. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S030881462301186X 10.1016/j.foodchem.2023.136568 |
| spellingShingle | Shanti Dwita Lestari, . Shobirin Meor Hussin, Anis Mustafa, Shuhaimi Sew, Yun Shin Ming Gan, Han Mohd Hashim, Amalia Hussain, Norhayati Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour |
| title | Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour |
| title_full | Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour |
| title_fullStr | Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour |
| title_full_unstemmed | Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour |
| title_short | Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour |
| title_sort | bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to malaysian fish sauce flavour |
| url | http://psasir.upm.edu.my/id/eprint/106842/ http://psasir.upm.edu.my/id/eprint/106842/ http://psasir.upm.edu.my/id/eprint/106842/ |