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

• Published in: Journal of fungi (Basel) Vol. 8; no. 10; p. 1029
• Main Authors: Punyauppa-path, Sukrita, Kiatprasert, Pongpat, Punyauppa-path, Prasongsom, Rattanachaikunsopon, Pongsak, Khunnamwong, Pannida, Limtong, Savitree, Srisuk, Nantana
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 28.09.2022; MDPI
• Subjects: Acidity; Acids; Bacteria; Fermentation; fermented fish; Fermented food; Fishery products; Food; Kazachstania; Microbiota; Microorganisms; pH effects; Plaa-som; Rice; rRNA; Salt; Sequence analysis; Thai fermented fish; Yeast; Thailand
• ISSN: 2309-608X; 2309-608X
• 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 Candida, Diutina, Filobasidium, Kazachstania, Pichia, Saccharomyces, Torulaspora, and Yarrowia with 17 species. The ascosporogenous yeast, Kazachstania, was the most dominant genus found and was widely distributed among the fermented food samples. In addition, a new strain of yeast, Kazachstania surinensis, 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.