Pyrosequencing analysis of intestinal microflora from healthy Thai vegetarians and non-vegetarians exhibited 893 OTUs covering 189 species. The strong species indicators of vegetarians and non-vegetarians were and as well as bacteria close to with % relative abundance of 16.9 and 4.5-4.7, respectively. Core gut microbiota of the vegetarian and non-vegetarian groups consisted of 11 and 20 different bacterial species, respectively, belonging to Actinobacteria, Firmicutes, and Proteobacteria commonly found in both groups. Two species, and , had a prevalence of 100% in both groups. Three species,, , and, showed up in most vegetarians, whereas more diversity of ,, various species of ,, , and different species of and were found in most non-vegetarians. Considering the correlation of personal characters, consumption behavior, and microbial groups, the age of non-vegetarians showed a strong positive correlation coefficient of 0.54 ( = 0.001) to but exhibited a moderate one to and . Only a positive moderate correlation of body mass index and appeared. Based on the significant abundance of potential pathogens, the microbiota of the non-vegetarian group showed an abundance of potential pathogen varieties of ,, and , whereas that of the vegetarian group served for only. These results implied that the microbiota of vegetarians with high abundance of and low potential pathogen variety would be a way to maintain good health in Thais.

The fecal microbiotas were investigated in 13 healthy Thai subjects using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE). Among the 186 DNA bands detected on the polyacrylamide gel, 37 bands were identified as representing 11 species: Bacteroides thetaiotaomicron, Bacteroides ovatus, Bacteroides uniformis, Bacteroides vulgatus, Clostridium colicanis, Eubacterium eligenes, E. rectale, Faecalibacterium prausnitzii, Megamonas funiformis, Prevotella copri, and Roseburia intestinalis, belonging mainly to the groups of Bacteroides, Prevotella, Clostridium, and F. prausnitzii. A dendrogram of the PCR-DGGE divided the subjects; vegetarians and non-vegetarians. The fecal microbiotas were also analyzed using a quantitative real-time PCR focused on Bacteroides, Bifidobacterium, Enterobacteriaceae, Clostrium coccoides-Eubacterium rectale, C. leptum, Lactobacillus, and Prevotella. The nonvegetarian and vegetarian subjects were found to have significant differences in the high abundance of the Bacteroides and Prevotella genera, respectively. No significant differences were found in the counts of Bifidabacterium, Enterobacteriaceae, C. coccoides-E. rectale group, C. leptum group, and Lactobacillus. Therefore, these findings on the microbiota of healthy Thais consuming different diets could provide helpful data for predicting the health of South East Asians with similar diets.

Miang" is a type of post-fermented tea in nor thern Thailand, which is produced by lactate fermentation. The fermentation process is similar to that of Awa-bancha, which is a type of Japanese post-fermented tea from Tokushima. However, the processing procedures for the Miang and Japanese post-fermented teas are different. Miang is classified into two types based on its fermentation period. Mian-Faat (astringent Miang) is produced after fermentation for several weeks to one month. Mian-Som (sour Miang) is produced after fermentation for several months. Additionally, a part of Miang production process includes fungal fermentation. In general, the leading process of Miang processing is lactate fermentation by lactic acid bacteria. Among the post-fermented teas, Miang has the highest production rate. However, most individual producers are small-scale produces. Although the basic procedure of Miang production is the same, certain details var y depending upon the production area and producers. Microbial control, par ticularly the control of lactic acid bacteria, in Miang production is extremely important for its stable and continuous production. However, in several cases, Miang production is based on individual experience. Recently, biodiversity of microorganisms was discovered. Therefore, understanding the Miang production in each production area is essential for the production of unique regional Miang.

Probiotic property and biological activities of Bifidobacterium animalis subsp. lactis TISTR 2591 isolated from Thai population