Iram, Parveen and Samuel, Lihan and Gabriel Tonga, Noweg and Ajibola, Olaide Olawunmi and Kelvin, Egay (2025) The Bidayuh Ethnic’s Fermented Foods : A Review as Potential Sources of Probiotics. In: INTERNATIONAL POSTGRADUATE SEMINAR ON AGRICULTURE & FORESTRY 2025 (I-PSAF2025, 27-28 August 2025, UPM Bintulu.
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Abstract
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.
| Item Type: | Proceeding (Paper) |
|---|---|
| Uncontrolled Keywords: | Bidayuh Ethnic food, Traditional Fermentation, Probiotic. |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Academic Faculties, Institutes and Centres > Institute of Biodiversity and Environmental Conservation Faculties, Institutes, Centres > Institute of Biodiversity and Environmental Conservation |
| Depositing User: | Lihan |
| Date Deposited: | 09 Sep 2025 05:16 |
| Last Modified: | 09 Sep 2025 05:16 |
| URI: | http://ir.unimas.my/id/eprint/49406 |
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