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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| Main Authors: | , , , , |
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| Format: | Proceeding |
| Language: | en |
| Published: |
2025
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| Subjects: | |
| 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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| Summary: | 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 halophilic Tetragenococcus. Most Lactic
acid bacteria(LAB) isolates exhibit strain-specific probiotic traits: acid/bile tolerance, bacteriocin production, cyanide detoxification, immune modulation, and cholesterol reduction. Safety concerns include high histamine in fish products and cyanogens in rebung will be discussed. Mitigation involves histamine-degrading strains, optimized fermentation, starter quality, and salt control. Although some strains meet FAO/WHO criteria, traditional knowledge loss and insufficient probiotic validation require urgent policy for biocultural protection. More clinical validation and strain documentation are critically needed. |
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