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Microbiological studies of Indonesian fermented foodstuffs

✍ Scribed by Dwidjoseputro, Dakimah ;Wolf, Frederick T.

Book ID
105445766
Publisher
Springer-Verlag
Year
1970
Weight
984 KB
Volume
41
Category
Article
ISSN
0027-5530

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The production of 'Bakasang', an Indonesian fermented fish sauce, was replicated in the laboratory in order to study the physicochemical and microbiological changes associated with the process. Bakasang samples were produced by incubating mixtures of small sardine (Engraulis japonicus) at different