Distribution of Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand

Overview

Journal J Fungi (Basel)

Date 2022 Oct 27

PMID 36294595

Authors

Sukrita Punyauppa-Path

Pongpat Kiatprasert

Prasongsom Punyauppa-Path

Pongsak Rattanachaikunsopon

Pannida Khunnamwong

Savitree Limtong

Nantana Srisuk

Affiliations

Soon will be listed here.

Abstract

Thai traditional fermented fish products (Plaa-som) from four provinces (Ubon Ratchathani, Surin, Sisaket, and Khon Kaen) in the northeast part of Thailand were collected and analyzed to determine their salt content, total acidity, and pH. Yeasts in all samples were isolated and identified to the genus and species level based on sequence analysis of the D1/D2 of the large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS) region. The results revealed that the salt content, total acidity, and pH values are in the range of 2.01-6.9%, 0.62-1.9%, and 4.4-6.57%, respectively. Moreover, 35 strains of yeast were isolated and identified as eight genera, namely , , and with 17 species. The ascosporogenous yeast, , was the most dominant genus found and was widely distributed among the fermented food samples. In addition, a new strain of yeast, , was also discovered in Plaa-som samples. Thus, this study is the first to report the presence and wide distribution of these yeasts in fish fermentation products.

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