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. 2022 Sep 28;8(10):1029.
doi: 10.3390/jof8101029.

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

Sukrita Punyauppa-Path  1 , Pongpat Kiatprasert  1 , Prasongsom Punyauppa-Path  2 , Pongsak Rattanachaikunsopon  2 , Pannida Khunnamwong  3   4 , Savitree Limtong  3   4   5 , Nantana Srisuk  3   4
Affiliations

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

Sukrita Punyauppa-Path et al. J Fungi (Basel). .

Abstract

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.

Keywords: Kazachstania; Plaa-som; Thai fermented fish; fermented fish; fermented food.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Salt content of Plaa-som samples from four provinces: Ubon Ratchathani (UB), Khon Kaen (KK), Sisaket (SK), and Surin (SR).
Figure 2
Figure 2
The pH values of Plaa-som samples from 4 provinces: Ubon Ratchathani (UB), Khon Kaen (KK), Sisaket (SK), and Surin (SR).
Figure 3
Figure 3
Acid content of Plaa-som samples from 4 provinces: Ubon Ratchathani (UB), Khon Kaen (KK), Sisaket (SK), and Surin (SR).
Figure 4
Figure 4
Proportion of yeast genera discovered in Plaa-som samples collected from fresh markets in Thailand.
Figure 5
Figure 5
A neighbor-joining phylogenetic tree of Kazachstania yeasts isolated from Plaa-som samples in this study (blue) and all other recognized Kazachstania species (black) based on the D1/D2 region of the LSU rRNA sequence data set. The bootstep values are calculated using 1000 re-samplings for indicating the nodes. It should be noted that strains SKF62-1, SKF66-1, SKF67-1, SRF56-3, and SRF57-2 were described as Kazachstania surinensis [43]. Strains SKF63-1, SKF63-2, SKF65-1, and UBPS-6 were also identified as Kazachstania surinensis.
Figure 6
Figure 6
Distribution of the yeast genera in overall Plaa-som samples collected from 4 different fresh markets in Thailand (Venn diagram).
Figure 7
Figure 7
Distribution of yeasts in Plaa-som samples collected from fresh markets located in 4 provinces of Thailand.
See this image and copyright information in PMC

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