Publications by authors named "Hiromori Yoshiyama"
Article Synopsis
- The study investigates the relationship between the microbiota and volatile compounds in kusaya gravy, a traditional Japanese fermented fish product found on the Izu Islands.
- Analysis revealed significant differences in the microbiota between the islands Niijima and Hachijojima, with minimal changes during fermentation.
- Volatile components were found to correlate strongly with the microbiota, with Hachijojima samples showing sulfur compounds and Niijima samples containing short-chain fatty acids, indicating a stable fermentation process influenced by specific microorganisms.