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Tonwan
Aum
Keekei
Nut
Ploy
Khim

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Strain of lactic acid bacteria

Lactobacillus

Lactococcus

Leuconostoc

Pseudomonas

Streptococcus

Strain of Acetic acid bacteria

Acetobacter

Strain of yeast

Candida

Torulaspora

Kluyveromyces

Saccharomyces

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Pear
Phee
Few
Pat
Aom
Toey
Bom

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Pie
Benz
Bank
Bream
Tontien
Ice
Phueng

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Golf
Mai
Tom
Ning
Rose
Kaotu
Guzz
Noey

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Mind
Bream
Sun
Thip
Tip
Benny
Donut

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Homo lactic fermentation + alcoholic fermentation

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Sticky Ric

Tape Starter (Ragi Yeast)

Sugar

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Aspergillus oryzae (for Koji)
Pediococcus halopphilus (for Miso)
Saccharomyces rouxii (for Miso)

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The bacteria isolated in kimchi.
1. Lactobacillus plantarum
2. L. Brevis
3. Streptococcus faecalis
The most kind of bacteria belonging to the genus Lactobacillus have been found to be present in kimchi

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Anaerobic  fermentation

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Gluconacetobacter
Acetobacter
Lactobacillus
Zygosaccharomyces

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Lacto-fermentration

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1. Saccharomyces cerevisiae

2. Candida tropicallis

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Ingredients
1.Tea
2.Sugar or honey
3. SCOBY (Yeast,Bacteria)
4.Water
5.Lemon

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Alcohol fermentation in anaerobic condition

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1. Soaking the rice in a water overnight
2. Streaming about 45 mins and then let it cool 30-37 °C
3. Sprinkle the tape starter on the rice and mix it well
4. Adding sugar mixed well with water
5. Ferment for 2-4 days, and after finished fermentation smell of rice gonna be distinctive Tapai smell.