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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Detalles Bibliográficos
Autores principales: Punyauppa-path, Sukrita, Kiatprasert, Pongpat, Sawaengkaew, Jutaporn, Mahakhan, Polson, Phumkhachorn, Parichat, Rattanachaikunsopon, Pongsak, Khunnamwong, Pannida, Srisuk, Nantana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: AIMS Press 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834080/
https://www.ncbi.nlm.nih.gov/pubmed/36694589
http://dx.doi.org/10.3934/microbiol.2022037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834080/
https://www.ncbi.nlm.nih.gov/pubmed/36694589
http://dx.doi.org/10.3934/microbiol.2022037

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