Integrative bacterial-metabolite compositional profiling of traditional fermented fish paste (Napham) reveals a core bacterial consortium for differential synthesis of fermentation-derived functional metabolites

Puntos clave

• Fermentation-derived metabolites vary significantly with different bacterial consortia, indicating key contributors to flavor and health benefits.
• Core bacterial consortium showed significant differences in functional metabolites across samples from traditional Napham fish paste.
• Integrative profiling approach used advanced biochemical analysis to assess the interaction between bacteria and metabolites.
• Findings highlight the potential for optimizing traditional fermentation processes and improving functional food quality.