Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi)

Low-salt shrimp paste, or terasi, is an Indonesian fermented food made from planktonic shrimp mixed with a low concentration of salt. Since high daily intake of sodium is deemed unhealthy, reduction of salt content in shrimp paste production is desired. Until now, there is no reported investigation...

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Detalles Bibliográficos
Autores principales: Helmi, Henny, Astuti, Dea Indriani, Putri, Sastia Prama, Sato, Arisa, Laviña, Walter A., Fukusaki, Eiichiro, Aditiawati, Pingkan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8874951/
https://www.ncbi.nlm.nih.gov/pubmed/35208193
http://dx.doi.org/10.3390/metabo12020118

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8874951/
https://www.ncbi.nlm.nih.gov/pubmed/35208193
http://dx.doi.org/10.3390/metabo12020118

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