Journal ArticleOPEN ACCESS

Diversity of Lactic Acid Bacteria (LAB) in Fermented Fish Products: A Review

  • Ngasotter S
  • Waikhom D
  • Mukherjee S
  • et al.
International Journal of Current Microbiology and Applied Sciences (2020) 9(5) 2238-2249
DOI: 10.20546/ijcmas.2020.905.255
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Abstract

… Budu Budu is a traditional fermented seafood product of Malaysia. It is prepared from anchovy fish and salt, then letting the combination of the mixture to ferment for … Pekasam is most widely consumed in Peninsular Malaysia and used as an additive to improve the taste of foods. …

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APA

Ngasotter, S., Waikhom, D., Mukherjee, S., Devi, M. S., & Singh, A. S. (2020). Diversity of Lactic Acid Bacteria (LAB) in Fermented Fish Products: A Review. International Journal of Current Microbiology and Applied Sciences, 9(5), 2238–2249. https://doi.org/10.20546/ijcmas.2020.905.255

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