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The microbiota of Malaysian fermented fish sauce

By M. Z. H. Md Zoqratt and H. Gan at
LogoDeakin University
Budu is a Malaysian fermented anchovy sauce produced by immersing small fishes into a brine solution for 6 to 18 months. Fermentation of the anchovy sauce is contributed partly by microbial enzymes, but little is known about the microbial community in Budu. Therefore, a better understanding of the Budu microbiome... Show more
October 28, 2021
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The microbiota of Malaysian fermented fish sauce
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