Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations
Figure 6
Changes in major organic compounds [glycerol (A), acetate (B), butyrate (C), and lactate (D)] and methylamines [trimethylamine N-oxide (E), trimethylamine (F), and dimethylamine (G)] identified from saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations during saeu-jeot fermentation.
Data are presented as average values ± standard deviations, measured in triplicate.