Bekasam is an Indonesian fermented fish product that tastes sour and mostly contains lactic acid bacteria (LAB). Bekasam is a popular food in Central Java, South Sumatra and South Kalimantan, and other places of Indonesia. Generally the production of bekasam involves a spontaneous, fermentation process of freshwater fish, supplemented by salt, and rice or fermented … Continue reading The Scientist of IPB: the Production of Antibacterial Compound of Siamese gourami (Trichogaster sp.) Bekasam