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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...
Autores principales: | Punyauppa-path, Sukrita, Kiatprasert, Pongpat, Sawaengkaew, Jutaporn, Mahakhan, Polson, Phumkhachorn, Parichat, Rattanachaikunsopon, Pongsak, Khunnamwong, Pannida, Srisuk, Nantana |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
AIMS Press
2022
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Materias: | |
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 |
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