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Glucose (A) and organic acids (B–F) changes of fish sauce during fermentation with different yeasts. S1 (■): inoculated with Kluyveromyces marxianus NCYC1425; S2 (●): inoculated with Torulaspora delbrueckii Biodiva; S3 (▲): inoculated with Saccharomyces cerevisiae Lalvin EC-1118; S4 (▼): inoculated with Pichia kluyveri Frootzen; S5 (◊): inoculated with Candida versatilis NCYC1433.
