Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes.

@article{Kleekayai2015CharacterizationAI,
  title={Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes.},
  author={Thanyaporn Kleekayai and Donlaporn Saetae and Ongart Wattanachaiyingyong and Shinjiro Tachibana and Masaaki Yasuda and Worapot Suntornsuk},
  journal={Journal of food science and technology},
  year={2015},
  volume={52 3},
  pages={1839-48}
}
In this work, chemical and biological characteristics of two types of Thai fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, at different fermentation periods and their raw materials were investigated. Kapi had low water activity and high proteins with high glutamic acid and lysine. Both Kapis, which had different sources, showed similar characteristics. The number of lactic acid bacteria in the products increased during the early stages of fermentation. Free α-amino acid contents in the… CONTINUE READING