shrimp paste
Selected indexed studies
- Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood. (Curr Microbiol, 2020) [PMID:32754853]
- Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions. (Food Sci Biotechnol, 2023) [PMID:37215255]
- Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste. (Food Chem, 2023) [PMID:35969990]
_Worker-drafted node — pending editorial review._
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- Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood. (2020) pubmed
- Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions. (2023) pubmed
- Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste. (2023) pubmed
- Development of Fermented Cricket Paste and Its Characteristic Comparison with Traditional Fermented Shrimp Paste (terasi). (2025) pubmed
- Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi). (2022) pubmed
- Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste. (2024) pubmed
- Pink Pigmented Facultative Methylotrophic Bacteria Isolated from Fermented Philippine Shrimp Paste. (2021) pubmed
- Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste. (2022) pubmed
- Effects of 'bask in sunlight and dewed at night' on the formation of fermented flavor in shrimp paste after maturation. (2024) pubmed
- The impact of hot-air oven drying combined with Bacillus subtilis KC3 inoculation on quality characteristics and microbial profiles of salted shrimp paste. (2024) pubmed