Food fermentation is a food processing technology that utilizes the growth and metabolic
activity of microorganisms for the stabilization and transformation of food materials …

Background Fermented shrimp paste, with a history spanning a thousand years, has
garnered significant attention owing to its distinctive flavor. While high contents of biogenic …

Fermented mandarin fish have been receiving attention from consumers due to their
nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an …

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial
effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA) …

Retaining the traditional flavor while shortening the fermentation cycle is the current
research focus for shrimp paste fermentation technology. The present study investigated the …

Fermented shellfish condiments are globally consumed especially among Asian countries.
Condiments, commonly used as flavor enhancers, have unique sensory characteristics and …

In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill
shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and …

Indonesia produces a wide variety of fermented fish products, and they tend to be specific to
different regions. Unfortunately, however, the detailed processes used in their production …

Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment
to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics …

Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth,
promoting the conversion of complex food components by microbial enzymatic action. FFs …