Microbial and Amino Acid Changes in Preand Post- Fermentation Shrimp Paste from Cirebon, West Java

Microbial and Amino Acid Changes in Preand Post- Fermentation Shrimp Paste from Cirebon, West Java

This study investigates the changes in microbial communities and amino acid profiles in shrimp paste (terasi) from Cirebon, West Java, before and after fermentation. Samples were collected from two traditional processors, representing different stages of shrimp paste processing. The microbial divers...

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Bibliographic Details
Main Authors:	Nadhira P. Dian, Radestya Triwibowo, Rusky I. Pratama, Novalia Rachmawati
Format:	Article
Language:	English
Published:	Kementerian Kelautan dan Perikanan 2025-05-01
Series:	Squalen
Subjects:	acetes sp. spontaneous fermentation traditional umami
Online Access:	https://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/squalen/article/view/1007
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