Open AccessIsolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou
Author(s) -
Ilyanie Hj. Yaacob,
N. Huda-Faujan,
Ida Muryany Md Yasin,
Zuraida Jaafar
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.2.12
Subject(s) - probiotic , fermented fish , lactobacillus paracasei , biology , 16s ribosomal rna , food science , fermentation in food processing , bacteria , microbiology and biotechnology , lactic acid , fermentation , bacilli , lactobacillus , genetics