Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant

This study was done by dynamically monitoring the changes in bacterial composition, physicochemical characteristics, and volatile substances during fermentation of fermented fish sauce (budu). The degree of hydrolysis, TCA-soluble peptides, and nitrogen contents increased as the fermentation time progressed. A continuous decrease in peroxide value and thiobarbituric acid reactive substances was noted over 60 days of fermentation. A total of 44 volatile compounds were detected, and increases in volatile compounds, such as 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2-ethyl furan, with low odor thresholds values, might contribute to budu's flavor of the final product. Additionally, the relationship between evolving microbiota and the formation of flavor compounds was analyzed, and halophilic lactic acid bacteria was identified to be the most important bacterial contributing to flavor and aroma development. This finding will provide important information for improving the quality of budu in terms of flavor characteristics.

Automated 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.