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

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 (<i>tai-pla</i> or <i>pung-pla</i>) from five provinces in Thailand. <i>Tai-pla</i> samples made from seven different species of fish...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Patcharaporn Boonroumkaew, Nongnapas Kanchanangkul, Rutchanee Rodpai, Lakkhana Sadaow, Oranuch Sanpool, Penchom Janwan, Tongjit Thanchomnang, David Blair, Pewpan M. Intapan, Wanchai Maleewong
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2025-11-01
Schriftenreihe:Foods
Schlagworte:
food fermentation
fermented fish
flavoring food
microbial diversity
microbiota
Online-Zugang:https://www.mdpi.com/2304-8158/14/23/4104
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