Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens
Asep Awaludin Prihanto, Rahmi Nurdiani, Yoga Dwi Jatmiko, Muhamad Firdaus, Titis Sari Kusuma
Topics & Concepts
Bacillus amyloliquefaciensStarterFood scienceFermentationLactobacillus plantarumBiologyShrimpInoculationBacteriaLactobacillusLactic acidHorticultureGeneticsFisheryProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality