Impact of Fermentation on Bacterial and Fungal Microbiome Interactions in <i>Pla-Ra</i>, a Traditional Thai Food.

ABSTRACT: Pla-ra, a traditional Thai fermented fish product, undergoes complex microbial and biochemical transformations that contribute to its unique flavor and aroma. This study investigated the effects of fermentation on the microbiome of pla-ra, focusing on bacteria-fungi interactions. Freshwater fish, combined with salt and roasted rice, were sampled after 1 and 6 months of fermentation. Bacterial and fungal communities in these pla-ra samples were characterized using next-generation sequencing of the 16S rRNA (V3-V4 region) and ITS2 regions, respectively. Results demonstrated that initial bacterial contamination levels were within standard limits, while fungal contamination (estimated by culture) exceeded pla-ra guidelines. Both pH and salinity increased slightly du

SUBMITTER: Pongking T 

PROVIDER: S-EPMC12683363 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature