Microbial-Dependent Variations in Umami Compounds during Fermentation of Prawn By-Products

Key Points

• This research aims to explore how different microorganisms influence umami compounds in fermented prawn by-products.
• Investigated six microorganisms including Aspergillus oryzae and Bacillus subtilis.
• Analyzed the umami taste components produced during fermentation.
• Compared the effects of each microorganism on flavor development.
• Identified significant variations in umami compounds based on the chosen microorganism.
• Aspergillus oryzae yielded the highest levels of umami components.
• Differences in flavor profiles suggest potential applications for food enhancement.