Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (<i>Anabas testudineus</i> Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia

<div>The process of making wadi papuyu (<i>Anabas testudineus</i> Bloch.): (a) fresh papuyu (<i>Anabas testudineus</i> Bloch.) fish used in making wadi; (b) the process of salting papuyu fish (left for 24 hours); (c) saltwater that comes out of the body of papuyu fish after being allowed to stand for 24 hours; (d) <i>samu/lumu</i> made from roasted-mashed rice; (e) Papuyu fish which was ready to be fermented into wadi for 7-14 days at room temperature.</div>

International Journal of Food Science

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Figure 1

Figure 1: Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (<i>Anabas testudineus</i> Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia 

Figure 1 | Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia 