Great Diversity of Bacterial Microbiota in Thai Local Food: "<i>Tai-Pla</i>", the Salty Fermented Fish-Entrail Sauce.

ABSTRACT: This study characterized the microbiota by sequencing the V3-V4 regions of prokaryotic 16S rRNA to investigate the bacterial diversity of fermented fish-entrail sauce (tai-pla or pung-pla) from five provinces in Thailand. Tai-pla samples made from seven different species of fish, three freshwater and four marine, were purchased. Three subsamples from each were analyzed. The samples had salt concentrations ranging from 3 to 13% and pH values ranging from 4.26 to 6.19. The top 35 genera of bacterial taxa by relative abundance were considered in more detail. Lactic acid bacteria (LAB), primarily in the order Lactobacillales (Levilactobacillus, Companilactobacillus, Lactococcus, Latilactobacillus, Weissella, Pediococcus, and Lig

SUBMITTER: Boonroumkaew P 

PROVIDER: S-EPMC12692573 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature