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World J Microbiol Biotechnol. 1995 May;11(3):253-6. doi: 10.1007/BF00367094.
Traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of Thailand. Lactic acid bacteria are responsible for the souring and ripening of these foods. Homofermentative strains of Lactobacillus pentosus, L. plantarum and Pediococcus pentosaceus are dominant in foods with low salt concentrations whereas P. halophilus strains are present in foods containing high salt. Strains of Lactobacillus sake, other Lactobacillus spp., P. acidilactici and P. urinaeequi are frequently found. Heterofermentative strains of L. brevis, L. confusus, L. fermentum, L. vaccinostercus, other Lactobacillus spp., and of Leuconostoc spp. are distributed as minor bacteria and strains of Staphylococcus, Enterococcus and Halobacterium are occasionally isolated.
传统发酵食品（鱼、肉和蔬菜产品）采用许多不同的工艺生产，在泰国许多地区都有食用。乳酸菌负责这些食品的酸化和成熟。同型发酵的戊糖片球菌、植物乳杆菌和戊糖乳杆菌在低盐浓度的食品中占优势，而嗜盐片球菌存在于高盐食品中。经常发现清酒乳杆菌、其他乳杆菌属、嗜酸乳杆菌和尿肠球菌的菌株。异型发酵的短乳杆菌、混淆乳杆菌、发酵乳杆菌、疫苗乳杆菌、其他乳杆菌属，以及肠球菌属的菌株作为次要细菌分布，偶尔也会分离到葡萄球菌、肠球菌和盐杆菌的菌株。
