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. 2024 Dec 9:10:100950.
doi: 10.1016/j.crfs.2024.100950. eCollection 2025.

Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production

Gemilang Lara Utama  1   2 , Novia Rahmah Maulani Sahab  1 , Siti Nurmilah  1 , Vira Putri Yarlina  1 , Edy Subroto  1 , Roostita L Balia  3
Affiliations

Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production

Gemilang Lara Utama et al. Curr Res Food Sci. .

Abstract

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.18 mg/mL on day 3-139.19 mg/mL on day 14, and GABA rising from 90.49 mg/mL to 106.98 mg/mL over the same period. Metagenomic analysis using high-throughput sequencing of bacterial 16 S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable from day 4. Notably, core bacterial genera such as Vibrio, Macrococcus, Staphylococcus, Exiguobacterium, Jeotgalicoccus, Prevotella, Salinicoccus, Bacillus, Pseudarthrobacter, and Vagococcus were highly abundant and played significant roles in GABA production, likely due to their glutamate decarboxylase activity. These findings reveal a clear correlation between microbial succession and metabolite production, offering valuable insights into the fermentation process of terasi. This study enhances the understanding of traditional food fermentation and presents opportunities to optimize beneficial compounds in terasi products.

Keywords: Glutamate; Metagenomics; Microbial fermentation; Terasi; γ-Aminobutyric acid (GABA).

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Conflict of interest statement

The authors declare that there are no conflicts of interest regarding the publication of this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Rebon shrimp terasi.
Fig. 2
Fig. 2
LAB and Yeast growth during terasi spontaneous fermentation D0 until D14.
Fig. 3
Fig. 3
The top 10 taxa relative abundance in genera level.
Fig. 4
Fig. 4
(a) Taxonomic annotation analysis terasi day 0, (b) Taxonomic annotation analysis terasi day 7, (c) Comparisons of dominant bacteria (>1%) at the genera level between terasi D0 and D7.
Fig. 5
Fig. 5
Microbiome network analysis of core communities of bacteria during terasi spontaneous fermentation.
Fig. 6
Fig. 6
Amount of glutamate and GABA during the spontaneous fermentation process of D3, D7, and D14.
Fig. 7
Fig. 7
The relationship curve between LAB growth and yeast and the amount of glutamate and GABA detected in D3, D7, and D14.
See this image and copyright information in PMC

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