Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia
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DOI: 10.1155/2022/4241531
Abstract: During the wadi fermentation process, some microorganisms can grow, including lactic acid bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used as probiotics such as the Lactobacillus and… read more here.
Keywords: anabas testudineus; testudineus bloch; wadi papuyu; papuyu anabas ... See more keywords