Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4104: Great Diversity of Bacterial Microbiota in Thai Local Food: “Tai-Pla”, the Salty Fermented Fish-Entrail Sauce
Foods doi: 10.3390/foods14234104
Authors:
Patcharaporn Boonroumkaew
Nongnapas Kanchanangkul
Rutchanee Rodpai
Lakkhana Sadaow
Oranuch Sanpool
Penchom Janwan
Tongjit Thanchomnang
David Blair
Pewpan M. Intapan
Wanchai Maleewong

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 Ligilactobacillus), were abundant in several groups of samples, as were halophilic bacteria, including Halanaerobium, Chromohalobacter, and Virgibacillus. Other beneficial bacterial species were frequently detected, including Tetragenococcus halophilus and Tetragenococcus muriaticus. Principal Coordinate Analysis visualization of beta diversity showed distinct bacterial community structures across tai-pla samples prepared with different fish species. Differences between samples may be due to the use of different raw materials, salt concentrations, recipes, processes and fermentation periods. This study provides baseline information on microbial communities and diversity in tai-pla, offering better insights into the production outcomes of traditional products. Further optimization of the fermentation process, such as using beneficial bacterial taxa in starter cultures, may enhance the system of food fermentation, food quality, and flavor control, supporting regulation useful for industrial applications.