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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

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