2007 also determined that Bacillus and Staphylococcus sp was the dominant microflora that play important role in the lanhouin fermented cassava fish production. Ad Lebensmittel jetzt online bestellen. Pin On Fish N Seafood The types of fish that are commonly used in Budu manufacturing are Stolephorus spp Sardinella spp. . Or Decaterus macrosoma 2. 2015 revealed an increase in total microbial count up to 3 months and then reduction in count in the later stages of fermentation up to 12 months of Budu a Malaysian fish sauce. Grab a hunk of meat from the grilled fish and mash the fish meat ever so slightly with your fingers this makes it easier to pick up but watch out for its bony back section. In this study four commercial brands of Budu were analyzed for their chemical properties pH salt content and volatile compounds. It is used as a flavoring and is normally eaten with fish rice. Budu is a traditional Malaysian fish sauce