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Open AccessReview

Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
Authors to whom correspondence should be addressed.
Sci. Pharm. 2018, 86(3), 37;
Received: 25 July 2018 / Revised: 8 September 2018 / Accepted: 9 September 2018 / Published: 11 September 2018
PDF [221 KB, uploaded 11 September 2018]


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. View Full-Text
Keywords: fermented foods; probiotics; bioactive microbes; Thai foods fermented foods; probiotics; bioactive microbes; Thai foods

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Sivamaruthi, B.S.; Kesika, P.; Chaiyasut, C. Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review. Sci. Pharm. 2018, 86, 37.

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