Microbial-dependent variations in umami compounds during fermentation of prawn by-products

Sustainable Food Technology 2026 Open access

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Authors: Cia Min Lim, Ying Tong Yeo, Cherie Wan Yi Chin, Wei Ning Chen
DOI: 10.1039/d5fb00939a
Cited by: 1
References: 69

Abstract

Microbial fermentation significantly enhanced umami compounds in prawn by-products, markedly increasing EUC values, especially for Rhizopus oligosporus , with glutamic acid as the key contributor.

Fields of Study & Subjects

Polyamine Metabolism and Applications Meat and Animal Product Quality Probiotics and Fermented Foods

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
4
Pages
4062–4072
Publication date
1 January 2026
Language
EN