Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties
| العنوان: | Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties |
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| المؤلفون: | Sakunnee Bovonsombut, Manop Manasam, Terd Disayathanoowat, Panuwan Chantawannakul, Thararat Chitov, Chonthicha Pakwan |
| المصدر: | PLoS ONE, Vol 15, Iss 11, p e0242560 (2020) PLoS ONE |
| بيانات النشر: | Public Library of Science (PLoS), 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Metabolic Processes, Thai People, Lactococcus, Biochemistry, law.invention, Lactic Acid Bacteria, Probiotic, Bioreactors, Lactobacillales, law, RNA, Ribosomal, 16S, Lactobacillus, Medicine and Health Sciences, Ethnicities, Food science, Fermentation in food processing, Multidisciplinary, biology, Eukaryota, food and beverages, Agriculture, Plants, Thailand, Medicine, Fermented Foods, Research Article, Science, Crops, Brassica, Asian People, Food microbiology, Leuconostoc, Nutrition, Medicine, East Asian Traditional, Bacteria, Probiotics, Gut Bacteria, Organisms, Biology and Life Sciences, biology.organism_classification, Diet, Metabolism, Food, Fermentation, People and Places, Food Microbiology, Population Groupings, Soybeans, Crop Science |
| الوصف: | 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 all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods. |
| اللغة: | English |
| تدمد: | 1932-6203 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45f7d88487de3862e3c4f3acee3298ef https://doaj.org/article/797f7f0f7a134d8e98228f2ad4af6cf7 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....45f7d88487de3862e3c4f3acee3298ef |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 19326203 |
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