Metabolome analysis to investigate the effect of controlled fermentation on taste-related metabolites in terasi.
Arisa SatoSastia Prama PutriDea Indriani AstutiEiichiro FukusakiPublished in: Metabolomics : Official journal of the Metabolomic Society (2022)
In conclusion, the ratio of bacterial species in starter cultures used in controlled fermentation influenced the amino acid profile of the product and starters with a higher ratio of Staphylococcus spp. may result in the production of D-amino acids.