| Title: | Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens |
| Author(s): | Prihanto AA; Nurdiani R; Jatmiko YD; Firdaus M; Kusuma TS; |
| Address: | "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: asep_awa@ub.ac.id. 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. Department of Biology, Faculty of Mathematics and Natural Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia. Department of Nutrition, Faculty of Medicine, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia" |
| DOI: | 10.1016/j.micres.2020.126619 |
| ISSN/ISBN: | 1618-0623 (Electronic) 0944-5013 (Linking) |
| Abstract: | "Terasi is an Indonesian shrimp paste that is traditionally fermented and is widely consumed by Indonesian people. Terasi is produced by utilizing endogenous bacteria from raw materials as starters. Due to the variation in endogenous bacteria during production, terasi of varying quality is produced. The objectives of this study were to investigate the effects of starters on the physicochemical and sensory properties of terasi. The effects of individual or combination inoculation of Lactobacillus plantarum SB7 and Bacillus amyloliquefaciens BC9 were compared to those of noninoculation during a two-week period of terasi production. The starters darkened the color of the terasi. The terasi produced with the starters had higher protein contents (62.93-64.80 %) than those of the noninoculated terasi (63.66-65.80 %). Although proteolysis was weakly affected by the starters, the starters reduced the terasi fermentation period. The combination starter inoculation resulted in a high glutamic acid level (44284.8 +/- 231.22 mg/kg). Volatile alcohols were more abundant in the starter-inoculated terasi than in the noninoculated terasi. Assessments of the sensory parameters by panelists suggested a preference for inoculated terasi. In conclusion, the addition of starters (L. plantarum SB7 and B. amyloliquefaciens BC9) in terasi production improved the physicochemical and sensory properties of the terasi" |
| Keywords: | Bacillus amyloliquefaciens/*metabolism Bacteria/metabolism Bioreactors Color Fermentation Fermented Foods/*analysis/*microbiology *Food Microbiology Indonesia Lactobacillus plantarum/*metabolism Seafood/*microbiology Taste Volatile Organic Compounds/analy; |
| Notes: | "MedlinePrihanto, Asep A Nurdiani, Rahmi Jatmiko, Yoga D Firdaus, Muhamad Kusuma, Titis S eng Germany 2020/11/15 Microbiol Res. 2021 Jan; 242:126619. doi: 10.1016/j.micres.2020.126619. Epub 2020 Oct 9" |
