Unveiling Microbial Dynamics in Terasi Spontaneous Fermentation: Insights into Glutamate and GABA Production DOI Creative Commons
Gemilang Lara Utama,

Novia Rahmah Maulani Sahab,

Siti Nurmilah

и другие.

Current Research in Food Science, Год журнала: 2024, Номер 10, С. 100950 - 100950

Опубликована: Дек. 9, 2024

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics production key metabolites, γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) High-Performance Liquid Chromatography (HPLC) were used monitor changes in glutamate GABA levels, with increasing 105.18 mg/mL on day 3-139.19 14, rising 90.49 106.98 over same period. Metagenomic analysis using high-throughput sequencing bacterial 16 S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable 4. Notably, core genera such

Язык: Английский

Inorganic improver and straw returning promote corn growth and improve the quality of saline soils DOI Creative Commons
Jipeng Wang,

Junchuan Huang,

Xinyu Hou

и другие.

Plant Soil and Environment, Год журнала: 2025, Номер unknown

Опубликована: Март 30, 2025

Язык: Английский

Процитировано

0
Unveiling Microbial Dynamics in Terasi Spontaneous Fermentation: Insights into Glutamate and GABA Production DOI Creative Commons
Gemilang Lara Utama,

Novia Rahmah Maulani Sahab,

Siti Nurmilah

и другие.

Current Research in Food Science, Год журнала: 2024, Номер 10, С. 100950 - 100950

Опубликована: Дек. 9, 2024

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics production key metabolites, γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) High-Performance Liquid Chromatography (HPLC) were used monitor changes in glutamate GABA levels, with increasing 105.18 mg/mL on day 3-139.19 14, rising 90.49 106.98 over same period. Metagenomic analysis using high-throughput sequencing bacterial 16 S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable 4. Notably, core genera such

Язык: Английский

Процитировано

0