Fig 1.
The appearance of Thai fermented products.
(A) Miang (fermented tea leaves), (B) Nham (fermented pork sausage), (C) Nam phak (fermented Chinese cabbage) and (D) Thua nao (fermented soybeans).
Table 1.
Total bacterial count, LAB and fungi in Thai fermented foods at different times of fermentation.
Fig 2.
Proportions of lactic acid bacteria (LAB) and other bacteria (Other) in traditional Thai fermented foods.
The data was obtained from bacterial 16S rRNA amplicons by 454-pyrosequencing (Th-Thuanao, Nh-Nham, Mi-Miang, Na-Nam phak).
Fig 3.
Bacterial communities in traditional Thai fermented foods (Thua nao, Nham, Nam phak and Miang).
The data was obtained from bacterial 16S rRNA amplicons by 454-pyrosequencing (Th-Thuanao, Nh-Nham, Mi-Miang, Na-Nam phak).
Fig 4.
NMDS ordination plot of bacterial communities in fermented foods, with a stress value = 0.0251.