Nexus Mikrobioma–Metabolit–Sensoris pada Fermentasi Terasi: Tinjauan Kritis
Microbiome–Metabolite–Sensory Nexus in Shrimp Paste Fermentation: A Critical Review
Keywords:
Amina biogenik, Fermentasi, Kualitas sensoris, Metabolit, Metabolomik, Mikrobioma, Terasi
Abstract
Terasi merupakan produk fermentasi bergaram tinggi yang mutunya ditentukan oleh keterkaitan antara jenis mikroba, pembentukan metabolit, dan karakteristik sensoris. Tinjauan kritis ini merangkum temuan terbaru mengenai peran mikroba halotoleran seperti Tetragenococcus, Bacillus, dan Staphylococcus dalam proses proteolisis dan lipolisis yang menghasilkan asam amino, peptida, asam lemak, dan senyawa volatil penentu umami, aroma, dan warna. Selain membentuk cita rasa, sebagian mikroba dapat menghasilkan amina biogenik, terutama histamin, yang menimbulkan risiko keamanan. Pendekatan metagenomik dan metabolomik mengungkap profil mikroba dan kimia yang berguna untuk pengembangan starter dan pengendalian fermentasi terasi.
References
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Li, X., Zhang, Y., Ma, X., Zhang, G., & Hou, H. (2023). Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste. Foods, 12(15). https://doi.org/10.3390/foods12152833
Lin, D., Sun, L.-C., Chen, Y.-L., Liu, G.-M., Miao, S., & Cao, M.-J. (2022). Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends in Food Science & Technology, 129, 25–37. https://doi.org/https://doi.org/10.1016/j.tifs.2022.08.020
Mah, J.-H., & Hwang, H.-J. (2009). Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20(9), 796–801. https://doi.org/https://doi.org/10.1016/j.foodcont.2008.10.005
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Pakdeeto, A., Tanasupawat, S., Thawai, C., Moonmangmee, S., Kudo, T., & Itoh, T. (2007). Lentibacillus kapialis sp. nov., from fermented shrimp paste in Thailand. International Journal of Systematic and Evolutionary Microbiology, 57(2), 364–369. https://doi.org/10.1099/ijs.0.64315-0
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Pongsetkul, J., Benjakul, S., & Boonchuen, P. (2022). Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers. Fermentation, 8(2). https://doi.org/10.3390/fermentation8020069
Pongsetkul, J., Benjakul, S., & Boonchuen, P. (2023). Bacillus subtilis K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures. Fermentation, 9(2). https://doi.org/10.3390/fermentation9020107
Pongsetkul, J., Benjakul, S., Vongkamjan, K., Sumpavapol, P., & Osako, K. (2017). Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation. European Journal of Lipid Science and Technology, 119(11), 1700253. https://doi.org/https://doi.org/10.1002/ejlt.201700253
Song, X., Liao, D., Zhou, Y., Huang, Q., Lei, S., & Li, X. (2024). Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste. Food Chemistry: X, 23, 101543. https://doi.org/https://doi.org/10.1016/j.fochx.2024.101543
Sumardianto, A., Purnamayati, L., & Rianingsih, L. (2024). Sodium content in fermented shrimp paste with varying packaging materials. Food Research, 8(3), 187–191. https://doi.org/10.26656/fr.2017.8(3).140
Thierry, A., Baty, C., Marché, L., Chuat, V., Picard, O., Lortal, S., & Valence, F. (2023). Lactofermentation of vegetables: An ancient method of preservation matching new trends. Trends in Food Science & Technology, 139, 104112. https://doi.org/https://doi.org/10.1016/j.tifs.2023.07.009
Yao, H., Liu, S., Chang, R., Liu, T., Zhou, Z., & Mao, J. (2025). Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation. Food Research International, 200, 115470. https://doi.org/https://doi.org/10.1016/j.foodres.2024.115470
Yu, J., Lu, K., Zi, J., Yang, X., & Xie, W. (2022). Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science. Food Bioscience, 45, 101470. https://doi.org/https://doi.org/10.1016/j.fbio.2021.101470
Zheng, X., Ji, H., Liu, S., Shi, W., & Lu, Y. (2025). Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp. Food Chemistry, 465, 142065. https://doi.org/https://doi.org/10.1016/j.foodchem.2024.142065
Belleggia, L., & Osimani, A. (2023a). Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Research International, 172, 113112. https://doi.org/https://doi.org/10.1016/j.foodres.2023.113112
Belleggia, L., & Osimani, A. (2023b). Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Research International, 172, 113112. https://doi.org/https://doi.org/10.1016/j.foodres.2023.113112
Che, H., Yu, J., Sun, J., Lu, K., & Xie, W. (2021a). Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition. Food Bioscience, 43, 101169. https://doi.org/https://doi.org/10.1016/j.fbio.2021.101169
Che, H., Yu, J., Sun, J., Lu, K., & Xie, W. (2021b). Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition. Food Bioscience, 43, 101169. https://doi.org/https://doi.org/10.1016/j.fbio.2021.101169
Faithong, N., & Benjakul, S. (2014). Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation. Journal of Food Science and Technology, 51(10), 2463–2471. https://doi.org/10.1007/s13197-012-0762-4
Helmi, H., Astuti, D. I., Putri, S. P., Sato, A., Laviña, W. A., Fukusaki, E., & Aditiawati, P. (2022). Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi). Metabolites, 12(2). https://doi.org/10.3390/metabo12020118
Jeong, D.-W., Heo, S., & Lee, J.-H. (2017). Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste. Food Microbiology, 62, 92–98. https://doi.org/https://doi.org/10.1016/j.fm.2016.10.012
Jin, Y. H., Lee, J. H., Park, Y. K., Lee, J.-H., & Mah, J.-H. (2019). The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi. Foods, 8(2). https://doi.org/10.3390/foods8020073
Kleekayai, T., Pinitklang, S., Laohakunjit, N., & Suntornsuk, W. (2016). Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods. Journal of Food Science and Technology, 53(3), 1399–1410. https://doi.org/10.1007/s13197-015-2142-3
Kpoclou, Y. E., Anihouvi, V. B., Azokpota, P., Soumanou, M. M., Douny, C., Igout, A., Galanakis, C. M., Scippo, M.-L., & Hounhouigan, D. J. (2023). Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets. Discover Food, 3(1), 4. https://doi.org/10.1007/s44187-023-00042-y
Kurnianto, M. A., Adirama, S. I., Xu, W., Winarti, S., & Rini, D. M. (2025). Enhancing the Quality of Traditional Indonesian Shrimp Paste (Terasi) Through Tetragenococcus halophilus 54M106-3 Inoculation: Physicochemical, Sensory, and Bioactivity Insights. Foods, 14(14). https://doi.org/10.3390/foods14142419
Kuroda, M. (2022). Perceptive mechanism and sensory characteristics of kokumi substances. Science Talks, 2, 100011. https://doi.org/https://doi.org/10.1016/j.sctalk.2022.100011
Li, J., Liu, Y., Yang, H., Cai, L., Nong, W., & Guan, W. (2024). The Activation of Endogenous Proteases in Shrimp Muscle Under Water-Free Live Transport. Foods, 13(21). https://doi.org/10.3390/foods13213472
Li, K., Sang, X., Zhu, Y., Zhang, G., Bi, J., Hao, H., Hou, H., & Qian, F. (2020). Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood. Current Microbiology, 77(9), 1997–2001. https://doi.org/10.1007/s00284-020-02122-z
Li, W., Mi, S., Liu, X., Sang, Y., & Sun, J. (2022). Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste. Food Research International, 154, 111034. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111034
Li, X., Wang, Y., Sun, Y., Ji, L., Liu, T., Li, H., & Jiang, X. (2023). Nutritional evaluation, flavor characteristics and microbial community of shrimp paste made from different materials and variance analysis. Food Chemistry Advances, 2, 100268. https://doi.org/https://doi.org/10.1016/j.focha.2023.100268
Li, X., Zhang, Y., Ma, X., Zhang, G., & Hou, H. (2023). Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste. Foods, 12(15). https://doi.org/10.3390/foods12152833
Lin, D., Sun, L.-C., Chen, Y.-L., Liu, G.-M., Miao, S., & Cao, M.-J. (2022). Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends in Food Science & Technology, 129, 25–37. https://doi.org/https://doi.org/10.1016/j.tifs.2022.08.020
Mah, J.-H., & Hwang, H.-J. (2009). Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20(9), 796–801. https://doi.org/https://doi.org/10.1016/j.foodcont.2008.10.005
Naufali, M. N., Pravitri, K. G., Ulpiana, M., & Hidayatulloh, A. (2025). Physicochemical and Microbiological Characterization of Shrimp and Anchovy Paste from West Nusa Tenggara. Pro Food, 11(2), 227–240. https://doi.org/10.29303/profood.v11i2.563
Pakdeeto, A., Tanasupawat, S., Thawai, C., Moonmangmee, S., Kudo, T., & Itoh, T. (2007). Lentibacillus kapialis sp. nov., from fermented shrimp paste in Thailand. International Journal of Systematic and Evolutionary Microbiology, 57(2), 364–369. https://doi.org/10.1099/ijs.0.64315-0
Pongsetkul J, Benjakul, ;, Sumpavapol, ;, Vongkamjan K, & Osako K. (2019). Short communication:Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri. Iranian Journal of Fisheries Sciences, 18(4), 2019. https://doi.org/10.22092/ijfs.2019.118094
Pongsetkul, J., Benjakul, S., & Boonchuen, P. (2022). Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers. Fermentation, 8(2). https://doi.org/10.3390/fermentation8020069
Pongsetkul, J., Benjakul, S., & Boonchuen, P. (2023). Bacillus subtilis K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures. Fermentation, 9(2). https://doi.org/10.3390/fermentation9020107
Pongsetkul, J., Benjakul, S., Vongkamjan, K., Sumpavapol, P., & Osako, K. (2017). Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation. European Journal of Lipid Science and Technology, 119(11), 1700253. https://doi.org/https://doi.org/10.1002/ejlt.201700253
Song, X., Liao, D., Zhou, Y., Huang, Q., Lei, S., & Li, X. (2024). Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste. Food Chemistry: X, 23, 101543. https://doi.org/https://doi.org/10.1016/j.fochx.2024.101543
Sumardianto, A., Purnamayati, L., & Rianingsih, L. (2024). Sodium content in fermented shrimp paste with varying packaging materials. Food Research, 8(3), 187–191. https://doi.org/10.26656/fr.2017.8(3).140
Thierry, A., Baty, C., Marché, L., Chuat, V., Picard, O., Lortal, S., & Valence, F. (2023). Lactofermentation of vegetables: An ancient method of preservation matching new trends. Trends in Food Science & Technology, 139, 104112. https://doi.org/https://doi.org/10.1016/j.tifs.2023.07.009
Yao, H., Liu, S., Chang, R., Liu, T., Zhou, Z., & Mao, J. (2025). Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation. Food Research International, 200, 115470. https://doi.org/https://doi.org/10.1016/j.foodres.2024.115470
Yu, J., Lu, K., Zi, J., Yang, X., & Xie, W. (2022). Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science. Food Bioscience, 45, 101470. https://doi.org/https://doi.org/10.1016/j.fbio.2021.101470
Zheng, X., Ji, H., Liu, S., Shi, W., & Lu, Y. (2025). Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp. Food Chemistry, 465, 142065. https://doi.org/https://doi.org/10.1016/j.foodchem.2024.142065
