Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste

Li, Wenya; Lu, Haiquan; He, Zehe; Sang, Yaxin; Sun, Jinyuan

doi:10.1016/j.lwt.2020.110358

Cited by 27 publications

(31 citation statements)

References 36 publications

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“…The phylum composition of low-salt shrimp paste showed similarity with the Chinese fermented shrimp paste. The dominance of Firmicutes in low-salt terasi is in line with other studies, such as in Chinese [2,23,25] and Thai shrimp paste (kapi) [9]. At the end of fermentation (28 days), a reduction in Proteobacteria was observed.…”

Section: Discussionsupporting

confidence: 90%

“…The presence of Proteobacteria is typically indicative of the freshness and hygiene conditions of shrimp paste [2,23]. In Huanghua and Jinzhou shrimp pastes, a higher relative abundance of Enterococcaceae was observed [2,25]. In low-salt shrimp paste, we found that the dominant genera were Alkalibacillus, Alkalibacterium, Alloicoccus, Atopostipes, Tetragenococcus, Vibrio, and Salimicrobium.…”

Section: Discussionmentioning

confidence: 80%

“…At the end of fermentation (28 days), a reduction in Proteobacteria was observed. The presence of Proteobacteria is typically indicative of the freshness and hygiene conditions of shrimp paste [2,23]. In Huanghua and Jinzhou shrimp pastes, a higher relative abundance of Enterococcaceae was observed [2,25].…”

Section: Discussionmentioning

confidence: 99%

“…Fermented shrimp products, such as sauces and pastes, and lacto-fermented products are widely consumed in China and Southeast Asian countries [1][2][3]. These fermented products, known by their native names in different countries, are usually used as side dishes, condiments, or main dishes [1][2][3][4]. One of the famous fermented shrimp products in China and Southeast Asia is shrimp paste.…”

Section: Introductionmentioning

confidence: 99%

“…Most studies on shrimp paste from regions in China and Southeast Asia have been conducted on high-salt shrimp paste products that are fermented for more than a month [2,5,[8][9][10][11]. Terasi, a traditional fermented shrimp paste from Indonesia, is widely used as a main dish or food ingredient to enhance flavor.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi)

et al. 2022

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Low-salt shrimp paste, or terasi, is an Indonesian fermented food made from planktonic shrimp mixed with a low concentration of salt. Since high daily intake of sodium is deemed unhealthy, reduction of salt content in shrimp paste production is desired. Until now, there is no reported investigation on the bacterial population and metabolite composition of terasi during fermentation. In this study, the bacterial community of terasi was assessed using high-throughput sequencing of the 16S rRNA V3–V4 region. From this analysis, Tetragenococcus, Aloicoccus, Alkalibacillus, Atopostipes, and Alkalibacterium were found to be the dominant bacterial genus in low-salt shrimp paste. GC/MS-based metabolite profiling was also conducted to monitor the metabolite changes during shrimp paste fermentation. Results showed that acetylated amino acids increased, while glutamine levels decreased, during the fermentation of low-salt shrimp paste. At the start of shrimp paste fermentation, Tetragenococcus predominated with histamine and cadaverine accumulation. At the end of fermentation, there was an increase in 4-hydroxyphenyl acetic acid and indole-3-acetic acid levels, as well as the predominance of Atopostipes. Moreover, we found that aspartic acid increased during fermentation. Based on our findings, we recommend that fermentation of low-salt shrimp paste be done for 7 to 21 days, in order to produce shrimp paste that has high nutritional content and reduced health risk.

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Section: Discussionsupporting

confidence: 90%