ArticleAIMS microbiology2022
Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products.
Article in AIMS microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Analysis of the Relationship Between Microbial Community Succession and Volatile Flavor Compounds During Fermentation of Yunnan Traditional Rose Jam.Foods (Basel, Switzerland) · 2026Article
- Characterization and Biological In Vitro Screening of Probiotic Yeast Strains Isolated from Algerian Fruits.Probiotics and antimicrobial proteins · 2025Article
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- Integrative genomic characterization of five Pediococcus acidilactici strains reveals differing probiotic safety profiles.PloS one · 2025Article
- Diversity, Distribution, and Phenotypic Characterization of Cultivable Wild Yeasts Isolated from Natural Forest.F1000Research · 2025Article
- Article
- Molecular and biotechnological characteristics of proteolytic activity fromAIMS microbiology · 2023Article
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Authors and funding
8 authors.
Funding
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Abstract
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-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were
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