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

Scientia Pharmaceutica

Volumn 86, Issue 3, 2018, Pages

  Sivamaruthi, Bhagavathi Sundaram ^a   Kesika, Periyanaina ^a   Chaiyasut, Chaiyavat ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Bioactive microbes; Fermented foods; Probiotics; Thai foods

Indexed keywords

4 AMINOBUTYRIC ACID; AMPICILLIN; CHLORAMPHENICOL; EXOPOLYSACCHARIDE; GLUCOSE; PROBIOTIC AGENT; STREPTOMYCIN; TETRACYCLINE; VANCOMYCIN;

ANTIBIOTIC SENSITIVITY; ANTIMICROBIAL ACTIVITY; BACTERIAL STRAIN; BACTERIUM ISOLATION; CHROMATOGRAPHY; ENZYME ACTIVITY; ENZYME SYNTHESIS; ESCHERICHIA COLI; FERMENTATION; FERMENTED PRODUCT; FOOD QUALITY; LACTIC ACID BACTERIUM; LISTERIA MENINGITIS; MICROORGANISM; NONHUMAN; NUTRITIONAL VALUE; REVIEW; SHIGELLA DYSENTERIAE;

EID: 85053820394     PISSN: 00368709     EISSN: 22180532     Source Type: Journal    
DOI: 10.3390/scipharm86030037     Document Type: Review

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