Back to Search
Start Over
Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
- Source :
- PLoS ONE, PLoS ONE, Vol 16, Iss 1, p e0245227 (2021)
- Publication Year :
- 2021
- Publisher :
- Public Library of Science (PLoS), 2021.
-
Abstract
- DNA-sequencing was performed on the V3-V4 regions of 16S rRNA genes to investigate the microbial diversity of five samples of fermented freshwater fish (pla-ra) from three provinces in northeastern Thailand. The samples had salt concentrations ranging from 7 to 10%, pH values from 4.83 to 7.15, and D-/L-lactic acid concentrations of 90 to 450 mg/l. A total of 598 operational taxonomic units were annotated at various taxonomic ranks based on the SILVA Database. The lactic-acid and halophilic genera Tetragenococcus, Halanaerobium and Lactobacillus were among the dominant taxa of bacteria. The top 20 non-redundant taxa were considered in more detail. In two pla-ra samples, Tetragenococcus muriaticus was commonly identified. Halanaerobium fermentans was the most abundant species in a third sample and co-dominant in another sample. Lactobacillus rennini was dominant in the pla-ra sample from Roi Et Province. Additionally, other beneficial bacteria were detected including Staphylococcus nepalensis, Lactobacillus sakei, Lactobacillus pentosus, Weissella confusa, and Bifidobacterium bifidum. Differences between samples may be due to use of different raw materials, salt concentrations, recipes, processes and fermentation periods. The microbial communities in pla-ra provide a better understanding of the production outcomes of traditional products. Further optimization of the fermentation process, for example by using dominant bacterial taxa in starter cultures, may improve processes of food fermentation, food quality and flavor control, providing useful guidelines for industrial applications.
- Subjects :
- Metabolic Processes
Salinity
ved/biology.organism_classification_rank.species
Biochemistry
Geographical Locations
Lactobacillus
Medicine and Health Sciences
Food science
Fermentation in food processing
Fermented fish
0303 health sciences
Multidisciplinary
biology
Microbiota
food and beverages
Eukaryota
Biodiversity
Hydrogen-Ion Concentration
Thailand
Freshwater Fish
Nucleic acids
Chemistry
Ribosomal RNA
Physical Sciences
Vertebrates
Medicine
Research Article
Cell biology
Asia
Cellular structures and organelles
food.ingredient
Science
Lactobacillus pentosus
03 medical and health sciences
food
Species Specificity
Fish Products
Animals
Lactic Acid
Non-coding RNA
Tetragenococcus
Nutrition
030304 developmental biology
Bifidobacterium bifidum
Bacteria
030306 microbiology
ved/biology
Gut Bacteria
Organisms
Chemical Compounds
Biology and Life Sciences
biology.organism_classification
Diet
Lactobacillus sakei
Metabolism
Fish
Food
Fermentation
People and Places
RNA
Acids
Zoology
Ribosomes
Subjects
Details
- ISSN :
- 19326203
- Volume :
- 16
- Database :
- OpenAIRE
- Journal :
- PLOS ONE
- Accession number :
- edsair.doi.dedup.....a417aaca2a714a4f869326783973ed2f