Abstract
Various fermented foods are present in the Thailand where is kept at high temperature and humidity throughout the year, and these fermented foods give unique flavor and taste to Thai cuisine. Lactic acid bacteria are known to exist in these fermented foods, and it is conceivable that they produce unique flavor and play the role for bio-preservation in a climate of high temperature and high humidity. This paper reviews the diversity of lactic acid bacteria found in various Thai fermented foods.
