Investigation demonstrates variations in umami taste components during microbial fermentation of prawn by-products, suggesting improved flavor potential.
This study investigated the effects of microbial fermentation on the umami taste components of prawn by-products. Six microorganisms—Aspergillus oryzae, Rhizopus oligosporus, Saccharomyces cerevisiae, Bacillus subtilis, Lactiplantibacillus plantarum and Latilactobacillus sakei...
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Lim et al. (2025) studied this question.
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