Enhancing the Quality of Traditional Indonesian Shrimp Paste (<i>Terasi</i>) Through <i>Tetragenococcus halophilus</i> 54M106-3 Inoculation: Physicochemical, Sensory, and Bioactivity Insights

Enhancing the Quality of Traditional Indonesian Shrimp Paste (<i>Terasi</i>) Through <i>Tetragenococcus halophilus</i> 54M106-3 Inoculation: Physicochemical, Sensory, and Bioactivity Insights

<i>Terasi</i> is a traditional Indonesian fermented condiment made from rebon shrimp and salt. This study investigated the effects of <i>Tetragenococcus halophilus</i> inoculation and varying salt concentrations (6%, 12%, and 18%) on the physicochemical and sensory properties...

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Bibliographic Details
Main Authors: Muhammad Alfid Kurnianto, Safrina Isnaini Adirama, Wenxi Xu, Sri Winarti, Dina Mustika Rini
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
shrimp
<i>terasi</i>
traditional food
fermentation
functional food
starter culture
Online Access:https://www.mdpi.com/2304-8158/14/14/2419
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