Microbiological characterisation of budu, an indigenous Malaysia fish sauce
The study aimed to characterize the microbiological changes during fermentation of budu and hydrolytic properties of the isolated strains. The initial microbial load of the fish substrate was 5.13 ± 0.01 log CFU/g before decreased gradually to 3.20 ± 0.02 log CFU/g after 12 months of fermentation. M...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Malaysia Sabah
2009
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| Subjects: | |
| Online Access: | http://eprints.ums.edu.my/20569/ http://eprints.ums.edu.my/20569/1/Microbiological%20characterisation%20of%20budu.pdf |