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...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2023
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| Subjects: | |
| Online Access: | http://eprints.sunway.edu.my/2694/ https://doi.org/10.1016/j.foodchem.2023.136568 |
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