To make clear the distinctive odorants of fish sauce, addition tests were carried out with respect to deodorized fish sauce samples. Volatiles from the headspace gas of nontreated fish sauce and deodorized fish sauce were characterized by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Four compounds contributing to the distinctive odor of fish sauce were 2-methylpropanal, 2-methylbutanal, 2-ethylpyridine, and dimethyl trisulfide. Addition tests (quantitative descriptive analysis) with respect to the four odorants showed that contributors to the fishy aroma were 2-ethylpyridine and dimethyl trisulfide and that all four odorants contributed to the sweaty aroma. Furthermore, the fecal note of fish sauce was essential with 2-ethylpyridine and dimethyl trisulfide, and the rancid note was essential with all four odorants.

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: A bacter : A bacter : A bacter : A bacter : A bacterium, which was isolated fr ium, which was isolated fr ium, which was isolated fr ium, which was isolated fr ium, which was isolated from fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (moromi) of fr omi) of fr omi) of fr omi) of fr omi) of frigate macker igate macker igate macker igate macker igate mackerel and identified el and identified el and identified el and identified el and identified as as as as as S S S S Staphylococcus x taphylococcus x taphylococcus x taphylococcus x taphylococcus xylosus ylosus ylosus ylosus ylosus, could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in Thailand. Thailand. Thailand. Thailand. Thailand. V V V V Volatile compounds of olatile compounds of olatile compounds of olatile compounds of olatile compounds of the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatograthe fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatography phy phy phy phy. Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylpyr yr yr yr yridine and dimethyl tr idine and dimethyl tr idine and dimethyl tr idine and dimethyl tr idine and dimethyl trisulfide w isulfide w isulfide w isulfide w isulfide wer er er er ere r e r e r e r e reduced dur educed dur educed dur educed dur educed during the incubation, 4 ing the incubation, 4 ing the incubation, 4 ing the incubation, 4 ing the incubation, 4 volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-show...

The two Staphylococcus strains that had been isolated from fish sauce mush (moromi) made from frigate mackerel in Japan and proved to improve fish sauce odor, were examined for their taxonomic positions. The sequence analysis based on 16S rRNA and rpoB showed that the two strains, R4Nu and R5G, had an identical sequence with sequence identities of 99.5% and 99.0% to the above two genes from the closest species of S. nepalensis , respectively. A DNA hybridization test of the two strains showed more than 80% DNA similarity with S. nepalensis , thus confirming the above-mentioned species identification. Polymerase chain reaction primers specific to the strain isolated from fish sauce mush were designed from rpoB and examined for the distribution of this species to various fish sauces made in Asian countries as well as to fish sauce starter (malt) made from soy beans and barley in Toyama Prefecture, Japan. The amplified DNA fragment bearing the S. nepalensis gene was detected in the enriched culture of the malt, although no positive reaction was shown with fish sauce samples. These results suggest that S. nepalensis indebted to improve fish sauce odor was originated from the fish sauce starter malt.

Indonesia is a developing country facing the national problem of the growing obesity and diabetes in its population due to recent drastic dietary and lifestyle changes. To understand the link between the gut microbiome, diet, and health of Indonesian people, fecal microbiomes and metabolomes of 75 Indonesian adults in Yogyakarta City, including obese people (n = 21), type 2 diabetes (T2D) patients (n = 25), and the controls (n = 29) were characterized together with their dietary and medical records. Variations of microbiomes showed a triangular distribution in the principal component analysis, driven by three dominant bacterial genera, namely Bacteroides, Prevotella, and Romboutsia. The Romboutsia-driven microbiome, characterized by low bacterial diversity and high primary bile acids, was associated with fat-driven obesity. The Bacteroides-driven microbiome, which counteracted Prevotella but was associated with Ruminococcaceae concomitantly increased with high-carbohydrate diets, showed positive correlation with T2D indices but negative correlation with body mass index. Notably, Bacteroides fragilis was increased in T2D patients with a decrease in fecal conjugated bile acids, particularly tauroursodeoxycholic acid (TUDCA), a farnesoid X receptor (FXR) antagonist with anti-diabetic activity, while these features disappeared in patients administered metformin. These results indicate that the gut microbiome status of Indonesian adults is differently associated with obesity and T2D under their varied dietary habits.