1
Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
2
School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand
3
Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, Thailand
4
Department of Microbiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
5
Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
7
Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
8
Department of Biochemistry and Molecular Biology, Monash Biomedicine Discovery Institute, Monash University, Victoria 3800, Australia
9
Department of Microbiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
Jeenkeawpieam et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License.
