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The chemical and microbiological changes during spontaneous <italic>budu</italic> fermentation were elucidated on monthly basis (1–12 months). A significant increase (P<0.05) in pH, acidity, soluble protein, total protein, and moisture content was observed during <italic>budu</italic> fermentation, except for the fat content. The total microbial load decreased gradually from the initial of 6.13±0.01 to 3.45±0.13 log CFU g−1 after 12 months of fermentation. Overall, 150 isolates were identified, with a majority of bacteria (77%), followed by yeasts (12%) and 11% of unconfirmed species. Micrococcus luteus was the predominant strain that initiated the fermentation before it was replaced by Staphylococcus arlettae that exists throughout the fermentation. This study confirmed that lactic acid bacteria and yeasts often coexist with other microorganisms, even though a microbiological succession usually takes place both between and within species, which shaped the chemical and sensory characteristics of the final product. In addition, some of the isolates could be potentially valuable as starter cultures for further improved and controllable <italic>budu</italic> fermentation.
. Dincer , T. , Cakli , S. , Kilinc , B. , Tolasa , S. ( 2010 ) Amino acids and fatty acid composition content of fish sauce . J. Animal Vet. Advan. 9 , 311 – 315 . 11
. Methods Enzymol. 52 : 302 – 310 . Dincer , T. , Cakli , S. , Kilinc , B. , Tolasa , S. 2010 . Amino acids and fatty acid composition content of fish sauce . J. Animal
.g. fish sauces, wines) are also known from the site. In Chapter 4 (by T. Bezeczky, p. 41–46) eight amphorae types produced in Italy and Istria are presented. In Lamboglia 2 and Dressel 6A amphorae Italian wine was imported. Till the time of Hadrian
obtain high GABA yields. Fish sauce is a popular fermented product in Vietnam and many other Asian countries. Its production involves metabolic activities of fish gut microbiota, among which LAB play a vital role as they enhance flavour and
://www.ksh.hu/docs/hun/xstadat/xstadat_eves/i_zhc023a.html?down=1306 . Linh , L. T. , Ai , V. D. , Dzung , N. H. , and Tam , L. M. ( 2019 ). Assessing consumer behaviour towards fish sauce products figure by using food choice questionnaire . Vietnam Journal of Science and Technology , 57
reported as 10 for a protease produced by B. megaterium RRM2 ( Pearl and Reed, 1920 ), B. cereus strain S8 ( Lakshmi et al., 2018 ), and B. megaterium isolated from Thai fish sauce fermentation ( Yossan et al., 2006 ). However, similarly to the
the EVFTA process. Among the subproject's achievements was listing white asbestos on the list of banned substances under the Rotterdam Convention, Phu Quoc fish sauce being recognized as an appellation of origin product in Europe, and contributions to
