Diversity and Probiotic Potential of Microorganisms in Traditional Thai Fermented Meat Products and Pickled Vegetables
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Abstract
Traditional Thai fermented meat products and pickled vegetables contain microorganisms that may have potential for probiotic development. However, evidence concerning their diversity, functional properties, safety, and readiness for application has not been clearly integrated. This article aimed to synthesize and compare evidence on microorganisms with probiotic potential isolated from traditional Thai fermented meat products and pickled vegetables and to assess their limitations and possible applications. A narrative review was conducted between February and May 2026. Thai- and English-language publications issued between 2013 and 2025 were identified through PubMed, Scopus, Google Scholar, and ThaiJO, supplemented by reference-list screening. Evidence was synthesized according to product category, probiotic-related properties, and level of evidence and interpreted using the framework of the International Scientific Association for Probiotics and Prebiotics. Lactiplantibacillus plantarum, Pediococcus pentosaceus, and Limosilactobacillus fermentum were reported across several fermented products. Some strains demonstrated acid and bile tolerance and inhibition of pathogenic microorganisms, while selected strains showed potential as starter cultures for controlling fermentation and improving product consistency. Most evidence, however, was derived from in vitro or product-level studies and was insufficient to establish efficacy in humans. Functional properties and safety must be evaluated at the strain level, particularly for Enterococcus faecium, for which safety cannot be inferred from species-level identification. Traditional Thai fermented foods therefore represent sources of microorganisms for investigation but should not automatically be classified as probiotic products. Future studies should prioritize strain-level identification, safety assessment, verification of microbial stability and viable counts in products, and appropriately designed clinical trials.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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