Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

Fish sauce is a special flavored condiment formed by traditional fermentation of low-value
fish in coastal areas, which are consumed and produced in many parts of the world …

The response surface methodology was used to evaluate the influence of salt content (5–
20%), fermentation temperature (25–50° C), and fermentation time (20–80 days) on the …

High-throughput sequencing and high-pressure liquid chromatography (HPLC) methods
were used to investigate the influences of microbial dynamics on the quality and biogenic …

Fish sauce is an amber-colored salty liquid in Southeast Asian cuisine used as an important
condiment for improving the taste of foods. It is produced by fermenting the fish with salt in …

The bacterial community and the metabolic activities involved at the flavor-forming stage
during the fermentation of shrimp sauce were investigated using metatranscriptome and 16S …

The present paper is a review of the available literature on the significance of forage fish, the
plethora of services they provide, and the threats faced by them. Forage fish are pelagic …

Seven biogenic amines were determined in 35 commercially produced Yulu samples from
three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and …

BACKGROUND: Biogenic amines have received considerable attention owing to their
undesirable effects in humans. There are few studies of changes in biogenic amine contents …

BACKGROUND A method of improving fish sauce quality during fermentation was
investigated. Psychrobacter sp. SP‐1, a halophilic protease‐producing bacterium, was …