Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens.

Prihanto, Asep A; Nurdiani, Rahmi; Jatmiko, Yoga D; Firdaus, Muhamad; Kusuma, Titis S

Prihanto, Asep A; Nurdiani, Rahmi; Jatmiko, Yoga D; Firdaus, Muhamad; Kusuma, Titis S.

Afiliação

Prihanto AA; Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia; Bioseafood Research Unit, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia. Electronic address: as
Nurdiani R; Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia; Bioseafood Research Unit, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia.
Jatmiko YD; Department of Biology, Faculty of Mathematics and Natural Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia.
Firdaus M; Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia; Bioseafood Research Unit, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia.
Kusuma TS; Department of Nutrition, Faculty of Medicine, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia.

Microbiol Res ; 242: 126619, 2021 Jan.

Article em En | MEDLINE | ID: mdl-33189071

Assuntos

Bacillus amyloliquefaciens/metabolismo; Alimentos Fermentados/análise; Alimentos Fermentados/microbiologia; Microbiologia de Alimentos; Lactobacillus plantarum/metabolismo; Alimentos Marinhos/microbiologia; Bactérias/metabolismo; Reatores Biológicos; Cor; Fermentação; Indonésia; Paladar; Compostos Orgânicos Voláteis/análise

Palavras-chave

Fermentation; Indonesia; Shrimp; Starter bacteria; Terasi

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Alimentos Marinhos / Lactobacillus plantarum / Bacillus amyloliquefaciens / Microbiologia de Alimentos / Alimentos Fermentados País como assunto: Asia Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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