Molecular identification of lactic acid bacteria from "budu" of West Sumatera, Indonesia, as a potential probiotic

"Budu" is a traditional food made from fermented fish. It originates from coastal area of West Sumatra, Indonesia. The basic material of budu is mackerel (Scomberomorus commerson), which is fermented, salted, and dried. Budu is mostly found in Padang Pariaman, Agam, and Pasaman and has the...

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Veröffentlicht in:	Aquaculture, Aquarium, Conservation & Legislation Aquarium, Conservation & Legislation, 2021-10, Vol.14 (5), p.2837-2844
Hauptverfasser:	Pratama, Yudha E, Jamsari, Yuherman, Melia, Sri, Purwati, Endang
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Bacteria Catalase Coastal zone Coasts Coliforms Data analysis Disease resistance E coli Fermentation Fermented food Fish Gram-positive bacteria Identification Lactate Lactic acid Lactic acid bacteria Listeria Mackerel Marine fishes Pathogenic bacteria Phylogenetics Primers Probiotics rRNA 16S Scomberomorus commerson Traditional foods
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