Article
Nutrition & Dietetics
Yueqi Wang, Yanyan Wu, Chunsheng Li, Yongqiang Zhao, Huan Xiang, Laihao Li, Xianqing Yang, Shengjun Chen, Leilei Sun, Bo Qi
Summary: This study analyzes the function of microbial flora in fish sauce fermentation and demonstrates the importance of complex microbial metabolism in taste formation. The abundance of genes involved in metabolic functions increases during fermentation, and proteins identified in fish sauce mainly come from specific microbial species. The study identifies 15 pathways related to amino acid metabolism and provides a theoretical basis for taste formation mechanisms in traditional fish sauce fermentation.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Jiarun Han, Tao Kong, Jialan Jiang, Xin Zhao, Xilian Zhao, Ping Li, Qing Gu
Summary: This article aims to discuss the connection between microbiota and characteristic flavor of different fish sauces, such as natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ). The flavor compounds were analyzed using SPME-GC-MS, and 15 and 28 flavor markers were identified for different fish sauces at 3 and 7 months of fermentation. Metagenomic sequencing was used to analyze the flavor formation pathways and identify key microbes associated with flavor formation. The research contributes to understanding the metabolic roles of microorganisms in the flavor generation of fish sauce.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Ju Hye Baek, Kyung Hyun Kim, Dong Min Han, Se Hee Lee, Che Ok Jeon
Summary: The effects of glutinous rice paste (GRP) and fish sauce (FS) on kimchi's fermentation characteristics were investigated. The results showed that kimchi with GRP or FS had slightly higher levels of Lactobacillus compared to regular kimchi, while bacterial abundances were lower in kimchi with FS. Kimchi with GRP had higher concentrations of glucose, lactic acid, acetic acid, and ethanol, while kimchi with FS had higher concentrations of mannitol (after 30 days) and amino acids. The volatile compounds were slightly higher in kimchi with GRP or FS compared to regular kimchi, and their profiles were slightly different during the initial period but became similar during the late stages of fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kannan Kamala, Pitchiah Sivaperumal, Bilal Ahamad Paray, Mohammad K. Al-Sadoon
Summary: This study aimed to enhance the value of native species Sardinella longiceps through fermentation, observing a diverse range of halophilic archaea and their biochemical changes. A dominant Halobacterium species was identified during fish sauce fermentation, significantly reducing maturation time and improving enzyme activities. Sensory evaluation showed higher acceptability for archaeal fermented samples, suggesting potential for successful commercial implementation and global support for fishery product development.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mauricio Arango-Herran, Fini Sanchez-Garcia, Victor M. Palacios, Ana M. Roldan
Summary: This study examines the effects of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation process and physicochemical properties. The results show that both whole and shelled sea urchins provide the necessary microbial and enzymatic load for the hydrolysis of fish and the production of nitrogen compounds, resulting in high-quality fish sauces.
Article
Food Science & Technology
Phat Sakpetch, Omme Benchama, Payap Masniyom, Lakha Salaipeth, Pochanart Kanjan
Summary: This study investigated the changes in bacterial composition, physicochemical characteristics, and volatile substances during the fermentation of fermented fish sauce (budu). The findings showed an increase in hydrolysis, TCA-soluble peptides, and nitrogen contents, as well as a decrease in peroxide value and thiobarbituric acid reactive substances. The study also identified key volatile compounds contributing to budu's flavor, and highlighted the importance of halophilic lactic acid bacteria in flavor and aroma development.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Anh Quynh Nguyen, Ashokkumar Sekar, Myoungjin Kim, Loc Phat Nguyen, Nga Thi Le, Sangjun Uh, Sukil Hong, Keun Kim
Summary: Isolated halophilic bacteria from various sources in Vietnam were evaluated for aroma production in fish broth with high salt content. Marinococcus halotolerans SPQ strain was identified as a promising starter culture for fish sauce fermentation, producing a product meeting Vietnamese standards.
FOOD SCIENCE & NUTRITION
(2021)
Review
Food Science & Technology
Jiarun Han, Tao Kong, Qi Wang, Jialan Jiang, Qingqing Zhou, Ping Li, Beiwei Zhu, Qing Gu
Summary: This paper reviews the manufacturing processes, microbial metabolic characteristics and flavor formation mechanisms of fermented fish sauces. The precise control of microbial reactions during the production of fermented fish sauces is difficult to achieve, resulting in the loss of traditional flavors. The paper also reviews the safety issues and health benefits of fermented fish sauces, as well as discusses future directions and prospects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xinxiu Ma, Yanan Zhang, Xinyu Li, Jingran Bi, Gongliang Zhang, Hongshun Hao, Hongman Hou
Summary: This study investigated how Staphylococcus nepalensis 5-5 reduced biogenic amine (BA) accumulation in fish sauce. The results showed that S. nepalensis 5-5 could effectively decrease the content of BAs in fish sauce, while also improving its flavor and safety. The study provided insights into the mechanisms by which BAs were reduced and offered a potential approach to controlling BA production during the fermentation of fish sauce.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Environmental Sciences
Sadaf Jahan Gauhar, Aisha Waheed Qurashi, Iram Liaqat, Urooj Zafar, Muhammad Arshad Virk, Chaman Ara, Mehwish Faheem, Muhammad Mubin
Summary: Salinity has a significant impact on water quality and crop yield. Halotolerant bacterial biofilms are an effective method for desalination and promoting Zea mays germination. This study demonstrates the potential of using biofilm-treated water to address issues related to water scarcity, global warming, and increased salinity.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Man Wang, Shaoping Kuang, Xitong Wang, Daihao Kang, Debin Mao, Guanlan Qian, Xiaodan Cai, Ming Tan, Fei Liu, Yang Zhang
Summary: This study utilized electrodialysis technology to desalinate soy sauce, finding the optimal desalination conditions by adjusting current density and initial pH. The results demonstrated that the technique successfully reduced the salt content of the soy sauce while retaining most of the amino acids.
Article
Food Science & Technology
Kai Zhou, Xiao Zhang, Gui-Dong Huang, Surat Hongsibsong, Gang Hao, Yan-man Li, Jian-yuan Yang, Zhen-Lin Xu
Summary: This study analyzed the level and formation of biogenic amines (BAs) in soy sauce and explored an effective strategy for reducing BAs through the addition of phytochemicals. The dominant BAs in soy sauce were found to be phenylethylamine (PHM), histamine (HM), tyramine (TYM), and putrescine (PUT), with total BA levels ranging from 6.46 mg/L to 317.49 mg/L. There was a positive linear relationship between HM and TYM contents in soy sauce products and fermented moromi. Quercetin showed promising results in inhibiting BAs formation, with reductions of 37.72% and 34.34% in PUT and HM contents, respectively.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Le Minh Chau, Ho Thi Bich Ngoc, Claire Donnay-Moreno, Sandrine Bruzac, Jean-Pascal Berge, Vu Thi Hanh
Summary: The addition of Protex 51FP enzyme showed positive effects on total nitrogen content and amino acids in anchovy fish sauce fermentation, improving the nutritional values compared to traditional methods. The enzyme-treated samples had darker color and milder smell than commercial products, indicating potential for higher quality fish sauce production.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu
Summary: This study comprehensively investigated the changes in metabolic compounds of Chinese traditional fermented soy sauce (CTFSS) associated with fermentation time. The results showed significant changes in formaldehyde nitrogen, total soluble nitrogen, non-salt soluble solids, amino acids, free 5'-nucleotides, and volatile compounds. The study also revealed an opposite trend between volatile compounds and amino acids, indicating a transformation between these two components.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Yanfang Wu, Zhongfu Duan, Jialiang Niu, Hua Zhu, Chengnan Zhang, Weiwei Li, Xiuting Li, Baoguo Sun
Summary: This study investigates the microbial succession and flavor characteristics of sauce-flavor baijiu (SFB) through different rounds of fermentation. The analysis reveals the most differentially representative genera in stack fermentation (SF) and pit fermentation (PF), as well as the volatile flavor compounds in base baijius. Furthermore, it shows that bacteria have a greater impact on differential flavor compounds compared to fungi.
