The impact of raw material form and starter culture inoculation on ...
2024年9月1日 · This study explored the dynamics of anchovy sauce fermentation and investigated how the raw material form and the use of starter cultures affect bacterial and metabolite profiles. Using a comprehensive approach, we examined the fermentation process using anchovies in two forms (whole and ground) and three different starter cultures.
Anchovy paste is made from fermented anchovy fillets being ground into paste. Producing anchovy paste from anchovies found in the Gulf of Thailand will be an alternative way of producing high value anchovies-based product.
Effect of fermentation by Aspergillus oryzae on the biochemical …
2015年11月14日 · Abstract. This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3 days. Amino nitrogen of the fish sauce increased to 7.35 mg mL −1 by optimisation with response surface methodology (RSM). Results of chemical analysis showed that amino nitrogen, hydrolysis degree, reducing sugar and total ...
Changes of Amino and Fatty Acids in Anchovy - ScienceDirect
2015年1月1日 · This study was aimed to investigate the changes of amino acid and fatty acid during early stage of fermentation periods (8 and 32 days fermentation) of Anchovy fish paste with low salt concentration (2%).
Changes in microorganisms and metabolites during long-term fermentation …
Despite the static microbial community, the contents of several metabolites including amino acids and biogenic amines changed continuously during the long-term fermentation of anchovy sauce. This study provides novel insights into the changes in microbiota and metabolites in fish sauce produced without any starter inoculation.</p>
The inconsistent microbiota of Budu, the Malaysian fermented anchovy …
2021年10月28日 · Budu is a Malaysian fermented anchovy sauce produced by immersing small fishes into a brine solution for 6 to 18 months. Microbial enzymes are known to contribute to fermentation; however, not much is known about the microbial community in Budu.
Changes in taste substances during fermentation of fish sauce …
Results of electronic tongue demonstrated that the umami of anchovy sauce after 12 months fermentation increased by 17% in comparison with 6 months fermentation. A model correlating changes in protease activity with taste formation suggested that protease activity impacted the content of Ala, Glu, Lys, Asp, Leu, TCA-soluble peptides and ...
The impact of raw material form and starter culture inoculation on ...
2024年9月1日 · This study explored the dynamics of anchovy sauce fermentation and investigated how the raw material form and the use of starter cultures affect bacterial and metabolite profiles. Using a comprehensive approach, we examined the fermentation process using anchovies in two forms (whole and ground) and three different starter cultures.
Fermented Anchovies: A Journey From Sea To Jar
2023年7月13日 · The process of making fermented anchovies begins with fresh anchovies that have been cleaned and gutted. These anchovies are then layered in barrels or jars with salt, creating a brine that helps preserve the fish while also promoting fermentation .
The microbiota of Malaysian fermented fish sauce - ResearchGate
2020年3月12日 · Budu is a Malaysian fermented anchovy sauce produced by immersing small fishes into brine solution for 6 to 18 months. Fermentation of the anchovy sauce is catalyzed by microbial enzymes, but...