Community Level Physiological Profiling of Traditional Fermented Fish Sauce (Budu)

Ibrahim, Nur Shafinaz (2022) Community Level Physiological Profiling of Traditional Fermented Fish Sauce (Budu). [Project Paper] (Submitted)

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Abstract

Budu is a Malaysian condiment made from fermented anchovies and salt. Fermentation microorganisms alter food's nutritional value and metabolite content. Community Level Physiological Profiling (CLPP) is a rapid and sensitive approach for characterizing and classifying heterotrophic microbial communities in fermented fish sauce (budu) solely based on carbon source utilization patterns (CSUPs). BIOLOGTM EcoPlate is a 96-well microplate comprising a triplicate of 31 distinct carbon sources and one blank, together with tetrazolium violet as a redox dye indicator, which will result in colour changes upon respiration. Objective: This study generally aims to investigate the physiological profile of the aerobic and anaerobic bacterial communities in budu. Methodology: The total plate count (TPC) of the budu sample is acquired to analyze the number of microorganisms in both aerobic and anaerobic conditions. The physiological functions of the aerobic and anaerobic bacterial communities in budu can be obtained using BIOLOGTM EcoPlate. Principal Component Analysis (PCA) correlates the utilization of substrates of the aerobic and anaerobic bacterial communities in budu. Results: The TPC showed colony growth only in dilution 10-1 and 10-5 in aerobic and none in anaerobic. The Average well-colour development (AWCD) of CLPP in anaerobic conditions was higher than in aerobic conditions, suggesting that anaerobic bacterial metabolism is higher in budu than aerobic. The AWCD values also showed an increase from Day 1 (Aerobic: 0.0043; Anaerobic: 0.0447) to Day 4 (Aerobic: 0.0103; Anaerobic: 0.0666) and then declined from Day 5 (Aerobic: 0.0093; Anaerobic: 0.0428) to Day 7 (Aerobic: 0.0074; Anaerobic: 0.0438). PCA showed that budu's anaerobic bacteria were correlated with carbohydrates, while its aerobic bacteria were correlated with carboxylic acid and amino acid. Discussion: The budu sample had gone through a boiling and sterilization process before being commercialized, which explains the low growth in total plate count. Anaerobic metabolisms are higher in budu fermentation as the oxygen available has been fully consumed during the early stage of fermentation. Conclusion: It is revealed that microbial communities of budu had different metabolic activities depending on their oxygen availability in the environment. BIOLOGTM EcoPlate is an applicable method for metabolic activities evaluation of bacterial communities present in budu.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms. Nor Safa'aton Saidin
Date Deposited:	22 Aug 2023 04:41
Last Modified:	22 Aug 2023 04:41
URI:	http://psaspb.upm.edu.my/id/eprint/1369

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