Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou

Budu (BUM) is mainly produced in Kelantan and Terengganu, while bosou (BO) is an ethnic fermented food originated from Sabah. These fermented foods are typically consumed as condiments for flavour enhancement of meals. In the present work, lactic acid bacteria (LAB) isolated from both fermented fish...

Ausführliche Beschreibung