Thai fermented foods as a versatile source of bioactive microorganisms—A comprehensive review

• Main Authors: Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut
• Format: Journal
• Published: 2018
• Subjects: Pharmacology, Toxicology and Pharmaceutics
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053820394&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/62868
• Institution: Chiang Mai University

© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available. The current manuscript compiled information on bioactive (antimicrobial-and enzyme-producing probiotic) microbes isolated from naturally fermented Thai foods.