Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra)

Keyphrases

• Glutamyl Peptides 100%
• Pla-ra 100%
• Thai 100%
• Freshwater Fish 100%
• Kokumi Substance 100%
• Tetragenococcus 66%
• Microbial Diversity 66%
• Principal Coordinate Analysis (PCoA) 33%
• Subthreshold 33%
• Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 33%
• Synergistic Effect 33%
• Taste Threshold 33%
• Mouthfulness 33%
• Kokumi 33%
• Microorganisms 33%
• Taste Enhancer 33%
• Lactobacillus Spp 33%
• Staphylococcus Spp 33%
• Next-generation Sequencing Techniques 33%
• Peptide Profile 33%
• 16S rRNA Next-generation Sequencing 33%
• Lentibacillus 33%
• Peptide Generation 33%

Food Science

• Raw Fish 100%
• Tetragenococcus 100%
• Taste Enhancers 50%
• Liquid Chromatography Tandem Mass Spectrometry 50%
• Lactobacillus 50%
• Sensation of Taste 50%
• Sensation 50%
• Next Generation Sequencing 50%
• Peptide Profile 50%

Veterinary Science and Veterinary Medicine

• Freshwater Fish 100%
• Staphylococcus 50%