Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties.

ABSTRACT: Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from al

SUBMITTER: Pakwan C 

PROVIDER: S-EPMC7673563 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature