Table 1.

Details of Miang for 16S rRNA gene and ITS2 amplicon sequence.

Code in this study	Type of sample	Description of sample	pH	Sampling region	Sampling sites
M01	Astringent miang	Steamed leaves in water and pickling salt, anaerobically fermented 2–3 days	4	Lampang	Mountainous plantation area in Ban Pa Miang, Mueang Pan district, Lampang Geographic coordinates: 18°49′53.1”N 99°23′15.5″E
M02	Sour miang	Steamed leaves in water and pickling salt, anaerobically fermented >15 days	4
M03	Sour miang	fermented for >1 month from vendor No. 4	4	Phayao	“Mae Thong Khum” wet market, Phayao Geographic coordinates: 19°08′21.9”N 99°54′41.4″E
M04	Sour miang	Sour miang fermented for 2 days	4	Lang	House of local miang producer No. 4 on Doi Lang, Mae Ai district, Chiang Mai Geographic coordinates: 20°04′55.1”N 99°17′40.2″E
M05	Sour miang	Sour miang fermented for 15 days	4
M06	Sour miang	Sour miang fermented for 20 days	4
M07	Sour miang	Sour miang from vendor No. 4	4	Chiang Mai	Mae Malai wet market, Mae Rim district, Chiang Mai Geographic coordinates: 19°05′41.3”N 98°56′09.9″E
M08	Astringent miang	Astringent miang from vendor No. 5	4
M09	Sour miang	Sour miang from vendor No. 6	4		The wet market opposite to 7th Artillery Battalion Prapinklao camp, Mae Rim district, Chiang Mai
M10	Astringent miang	Astringent miang, fermented for 2 days	4	Pamiang	House of local miang producer No. 5, community supported by “Pa-Miang” Royal Project Development Center Doi Saket district, Chiang Mai
M11	Sour miang	Sour miang, fermented for 10 days	4
M12	Astringent miang	Astringent miang, fermented for 4 days	n.t.	Mon Ngo	House of local miang producer No. 6, Banlao Patana community supported by “Mon Ngo” Royal Project Development Center Mae Tang district, Chiang Mai Geographic coordinates: 19°10′37.2”N 98°47′50.5″E