The inconsistent microbiota of Budu, the Malaysian fermented anchovy sauce, revealed through 16S amplicon sequencing

Budu is a Malaysian fermented anchovy sauce produced by immersing small fishes into a brine solution for 6 to 18 months. Microbial enzymes are known to contribute to fermentation; however, not much is known about the microbial community in Budu. Therefore, a better understanding of the Budu microbio...

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Detalles Bibliográficos
Autores principales: Md Zoqratt, Muhammad Zarul Hanifah, Gan, Han Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2021
Materias:
Computational Biology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8557686/
https://www.ncbi.nlm.nih.gov/pubmed/34760368
http://dx.doi.org/10.7717/peerj.12345

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8557686/
https://www.ncbi.nlm.nih.gov/pubmed/34760368
http://dx.doi.org/10.7717/peerj.12345

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