Terasi is an Indonesian shrimp paste that is traditionally fermented and is widely consumed by Indonesian people. Terasi is produced by utilizing endogenous bacteria from raw materials as starters. Due to the variation in endogenous bacteria during production, terasi of varying quality is produced. The objectives of this study were to investigate the effects of starters on the physicochemical and sensory properties of terasi. The effects of individual or combination inoculation of Lactobacillus plantarum SB7 and Bacillus amyloliquefaciens BC9 were compared to those of noninoculation during a two-week period of terasi production. The starters darkened the color of the terasi. The terasi produced with the starters had higher protein contents (62.93–64.80 %) than those of the noninoculated terasi (63.66–65.80 %). Although proteolysis was weakly affected by the starters, the starters reduced the terasi fermentation period. The combination starter inoculation resulted in a high glutamic acid level (44284.8 ± 231.22 mg/kg). Volatile alcohols were more abundant in the starter-inoculated terasi than in the noninoculated terasi. Assessments of the sensory parameters by panelists suggested a preference for inoculated terasi. In conclusion, the addition of starters (L. plantarum SB7 and B. amyloliquefaciens BC9) in terasi production improved the physicochemical and sensory properties of the terasi.

Terasi是一种印尼虾酱，传统上经过发酵，被印尼人广泛食用。Terasi是通过利用原材料中的内生细菌作为发酵剂而生产的。由于生产过程中内生细菌的变化，因此会产生质量变化的麻烦。这项研究的目的是研究发酵剂对Terasi的理化和感官特性的影响。将植物乳杆菌SB7和解淀粉芽孢杆菌BC9的单独或组合接种的效果与未接种两周期间的未接种效果进行了比较生产。发酵剂使茶色的颜色变暗。用发酵剂生产的terasi的蛋白质含量（62.93–64.80％）高于未接种的terasi（63.66–65.80％）。尽管蛋白水解受到起始剂的影响很小，但起始剂缩短了Terasi发酵期。组合起子接种导致高谷氨酸水平（44284.8±231.22 mg / kg）。接种过启动剂的terasi中的挥发性醇比未接种过的terasi中的丰富。小组成员对感官参数的评估表明偏爱接种的terasi。总之，添加了发酵剂（植物乳杆菌SB7和解淀粉芽孢杆菌BC9）在terasi生产改进了的物理化学和感官特性terasi。