Text this: Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

 _    _    _    _    _    _     ______     _____  
| \  / || | || | || | || | ||  /_   _//   / ___// 
|  \/  || | || | || | || | ||   -| ||-    \___ \\ 
| .  . || | \\_/ || | \\_/ ||   _| ||_    /    // 
|_|\/|_||  \____//   \____//   /_____//  /____//  
`-`  `-`    `---`     `---`    `-----`  `-----`