The Bidayuh Ethnic’s Fermented Foods : A Review as Potential Sources of Probiotics.

This study reviewsover eight Bidayuh fermented foods (e.g., tipuyak, ,budu,rebung, belacan,tuak, tapai, sawipahit, daun ubi) as probiotic sources. Microbiological analysis shows that plant-based ferments (e.g., tempoyak) are dominated by Lactobacillus, while animal-based ones (e.g., budu) feature h...

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Bibliographic Details

Main Authors:	Iram, Parveen, Samuel, Lihan, Gabriel Tonga, Noweg, Ajibola, Olaide Olawunmi, Kelvin, Egay
Format:	Proceeding
Language:	en
Published:	2025
Subjects:	S Agriculture (General)
Online Access:	http://ir.unimas.my/id/eprint/49406/3/The%20Bidayuh%20Ethnic%E2%80%99s.pdf http://ir.unimas.my/id/eprint/49406/
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