Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products

Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products

This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo...

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Main Authors: Sukrita Punyauppa-path, Pongpat Kiatprasert, Jutaporn Sawaengkaew, Polson Mahakhan, Parichat Phumkhachorn, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, Nantana Srisuk
Format: Article
Language:English
Published: AIMS Press 2022-12-01
Series:AIMS Microbiology
Subjects:
yeast probiotics
ascomycetous yeasts
phylogeny
ribosomal dna
Online Access:https://www.aimspress.com/article/doi/10.3934/microbiol.2022037?viewType=HTML

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https://www.aimspress.com/article/doi/10.3934/microbiol.2022037?viewType=HTML

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