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

QR Code

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...

Full description

Bibliographic Details
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/

Similar Items

Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
by: Wang, T., et al.
Published: (2016)

Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals
by: Olaniyi, Lasekan Olusegun, et al.
Published: (2012)

Tentative identification of volatile flavor compounds in commercial budu, a Malaysian fish sauce, using GC-MS
by: Mohamed, Hajaratul Najwa, et al.
Published: (2012)

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
by: Syifa, Alam Shah, et al.
Published: (2016)

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
by: Alam Shah, Nur Syifaa, et al.
Published: (2016)

Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
by: Ahmad, Nurul Izzah
Published: (2000)

Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
by: Azhari, Siti Hajar, et al.
Published: (2023)

Flavour reformulation and flavour stability
by: Yang, Ni
Published: (2012)

Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers
by: Abdul Halim, Farawahida, et al.
Published: (2020)

Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours
by: Delime, Perrine
Published: (2015)

Application of GC-MS in the determination of 3-monochloropropanediol (3-MCPD) levels in hydrolysed vegetable protein (oyster sauce, soy sauce and other sauces) / Lam Ooi Ling
by: Lam, Ooi Ling
Published: (2005)

Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L).
by: Olusegun, Lasekan, et al.
Published: (2011)

Isolation and identification of biocellulose-producing bacterial strains from Malaysian acidic fruits
by: Voon, Wendy Wen Yi, et al.
Published: (2016)

Effect of formulation with papaya sauce as fat replacer on butter cake texture
by: Eng, May Ang, et al.
Published: (2017)

Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
by: Alam Shah, Nur Syifaa
Published: (2016)

Loca flavour please
by: Paul, Rajes
Published: (2012)

Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting
by: Wan Ishak @ Wan Ahmad, Wan Rosli
Published: (1997)

Sodium and potassium contents in selected salts and sauces
by: Tan, Wai Lan, et al.
Published: (2016)

Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
by: Hashim, Puziah
Published: (1997)

Enhancement of productivity of manual operation of soya sauce factory
by: Wahid, Zaharah
Published: (2018)

Fouling deposit from chili sauce pasteurization unit
by: Ali, Nur Atika, et al.
Published: (2012)

Tea flavour : delivery and perception
by: Wright, Jonathan P.
Published: (2007)

Vista to come in six flavours
Published: (2008)

Sarawak pepper flavours the world
by: Universiti Malaysia Sarawak, Centre for Technology Transfer and Consultacy (CTTC)
Published: (2016)

Determination of 16 EPA PAHs in food using gas and liquid chromatography
by: Agus, Baizura Aya Putri, et al.
Published: (2023)

Microbial consortia and up-to-date technologies in global soy sauce production: a review
by: Chong, Shin Yee, et al.
Published: (2023)

Multimodal flavour perception: the impact of sweetness, bitterness, alcohol content and carbonation level on flavour perception
by: Clark, Rebecca A.
Published: (2011)

Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System
by: Sofian Seng, Noor Soffalina
Published: (2009)

Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction.
by: Olusegun, Lasekan, et al.
Published: (2010)

Occurrence of biogenic amines and amines degrading bacteria in fish sauce
by: Zaman, Muhammad Zukhrufuz, et al.
Published: (2010)

Moisture content detection in anchovy sauce using microstrip sensor
by: Fadhil, Omar Ayad
Published: (2014)

Microbial and chemical properties of anchovies based fish sauce (BUDU)
by: Zainudin, Nurnadirah
Published: (2016)

Creating innovative flavour and texture experiences
by: Edwards-Stuart, Rachel
Published: (2009)

The chemical and genetic basis of tomato flavour
by: Jasionowicz, Piotr
Published: (2012)

Correlating instrumental and sensory analyses of flavour
by: Langridge, James P.
Published: (2004)

Oxidative flavour chemistry and biochemistry in parsley
by: Channell, Guy Andrew
Published: (1996)

Interaction of flavour compounds with the seasoning base
by: Annamalai, Nacchiappan
Published: (2023)

The effect of cocoa clones on chocolate flavour
by: Abd. Samah, Othman, et al.
Published: (2010)

Seafood flavour from vegetable protein
by: Syed Muhammad, Sharifah Kharidah
Published: (2005)

How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds
by: Xu, Yi, et al.
Published: (2014)