Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics

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Publication Details

Journal
Frontiers in Microbiology
Published
2024-10-25
DOI
https://doi.org/10.3389/fmicb.2024.1450158
Citations
5
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
1.74
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article

Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics

Yoshihiro Ohmiya, Masanori Horie, Supatjaree Ruengsomwong
5 citations
Frontiers in Microbiology
Probiotics and Fermented Foods
1.74
article

Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics

Yoshihiro Ohmiya, Masanori Horie, Supatjaree Ruengsomwong
article en
5 citations

Abstract

No abstract available for this paper.
Frontiers in MicrobiologyVol. 15
Thailand Institute of Scientific and Technological Research (TH), National Institute of Advanced Industrial Science and Technology (JP)
Zero hunger
Openalex Percentile: Top 16%
Probiotics and Fermented Foods
1.74
DOIOpen Access PDFOpenAlex
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Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics — Yoshihiro Ohmiya, Masanori Horie, et al. · Frontiers in Microbiology (2024) | TGRS Research Map | TGRS