Diversity in the traditional fermented foods of Malaysia and their potential as probiotic source

Fermentation is one of the oldest methods of food preservation. Over the centuries, it has evolved, improved, and diversified. The microbial population, an important component of fermented foods, aids in the preservation of nutrients and extends the shelf life of food. These microbes have attracted...

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Bibliographic Details

Main Authors:	Siti Maryam, Ahmad Rumaizi, Shariza, Jamek, Norazsida, Ramli, Nik Raihan, Nik Him, Mohd Shafiq, Mohd Sueb, Zatul Iffah, Mohd Arshad
Format:	Article
Language:	en
Published:	Malaysian Society For Biochemistry & Molecular Biology (MSBMB) 2022
Subjects:	QR Microbiology
Online Access:	https://umpir.ump.edu.my/id/eprint/46788/1/MJBMB%20Special%20Issue%202022.pdf https://www.mjbmb.org/iciabc-2021 https://umpir.ump.edu.my/id/eprint/46788/
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