Fermented foods are known for several health benefits, and they are generally used among\nthe Asian people. Microorganisms involved in the fermentation process are most responsible for\nthe final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile\nsource of bioactive molecules and bioactive microbes. Several reports are available regarding the\nisolation and characterization of potent strains from traditional fermented foods. A collection of\ninformation for easy literature analysis of bioactive microbes derived from Thai fermented food is\nnot yet available. The current manuscript compiled information on bioactive (antimicrobial- and\nenzyme-producing probiotic) microbes isolated from naturally fermented Thai foods.
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