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The inconsistent microbiota of Budu, the Malaysian fermented anchovy sauce, revealed through 16S amplicon sequencing
📚 PeerJ, 9:e12345 | 🔍 Google Scholar | 🔗 doi:10.7717/peerj.12345
- Budu is a Malaysian favourite fish sauce, which is produced by fermenting in over 6 months.
- Some samples were dominated by Tetragenococcus, but was almost absent in other samples.
- Amino acid metabolism and purine metabolism were of interest. The predicted metabolism of a Budu sample coincides with the abundance and species diversity.
- Some samples were dominated by Tetragenococcus, but was almost absent in other samples.
- Amino acid metabolism and purine metabolism were of interest. The predicted metabolism of a Budu sample coincides with the abundance and species diversity.
This is a picture of Budu!
Figure 1: Budu, the Malaysian fermented fish sauce from Kelantan.
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My second first author :)
— Zarul Hanifah (@Zarul_Hanifah) October 28, 2021
The 16S Budu microbiota https://t.co/tXZSo3Xncj
What the hell is this Mount Bruno?
Can I embed a html object here?
Yes I can!