泰国东北部传统发酵鱼（Plaa-Som）中酵母的分布情况
Distribution of Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand.
作者信息
Punyauppa-Path Sukrita, Kiatprasert Pongpat, Punyauppa-Path Prasongsom, Rattanachaikunsopon Pongsak, Khunnamwong Pannida, Limtong Savitree, Srisuk Nantana
机构信息
Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology, Isan Surin Campus, Surin 32000, Thailand.
Department of Biological Science, Faculty of Science, Ubon Ratchathani University, Warin Chamrap District, Ubon Ratchathani 34190, Thailand.
出版信息
J Fungi (Basel). 2022 Sep 28;8(10):1029. doi: 10.3390/jof8101029.
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.
采集并分析了泰国东北部四个省份（乌汶叻差他尼、素林、四色菊和孔敬）的泰国传统发酵鱼制品（Plaa-som），以测定其盐含量、总酸度和pH值。基于大亚基（LSU）rRNA基因的D1/D2和内转录间隔区（ITS）区域的序列分析，对所有样品中的酵母进行分离并鉴定到属和种水平。结果显示，盐含量、总酸度和pH值分别在2.01 - 6.9%、0.62 - 1.9%和4.4 - 6.57%范围内。此外，分离出35株酵母，鉴定为8个属，即 、 、 、 、 、 、 和 ，共17个种。产子囊酵母 是最主要的属，在发酵食品样品中广泛分布。此外，在Plaa-som样品中还发现了一种新的酵母菌株 。因此，本研究首次报道了这些酵母在鱼类发酵产品中的存在和广泛分布。
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