CMU SDGs
Researchers at Chiang Mai University have discovered a promising probiotic strain, Lactiplantibacillus plantarum CMUB-N14, isolated from Jin Som, a traditional Northern Thai fermented sausage. The discovery highlights the potential of combining local food wisdom with scientific research to develop Thai probiotic innovations.Led by Dr. Phatthanaphong Therdtatha of the Faculty of Agro-Industry, the research team spent more than four years screening hundreds of microorganisms from traditional Northern Thai fermented foods. CMUB-N14 demonstrated the ability to produce short-chain fatty acids, which play important roles in gut function and energy metabolism. Laboratory tests also showed approximately 65% cholesterol-binding capacity under specific test conditions, alongside bile salt hydrolase activity.The researchers emphasize that eating Jin Som does not necessarily provide this specific probiotic strain. CMUB-N14 must be isolated and cultivated under controlled laboratory conditions. Although the findings indicate promising potential, probiotics are not medicines, and further clinical studies are needed to establish their effects in humans.The strain has undergone safety and probiotic assessments based on international FAO/WHO guidelines and Thai FDA requirements. It is registered under food serial number 13-1-10564-5-0019 and preserved at the Thailand Bioresource Research Center (TBRC), NSTDA, under accession number TBRC 19142.This research marks an important step toward developing Thai probiotic products, reducing reliance on imported strains, and advancing local biological resources into research-based innovations for the health food industry.