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Article

19 Citations

4,047 Views

14 Pages

Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste

Xinyu Li,
Yang Zhang,
Xinxiu Ma,
Gongliang Zhang and
Hongman Hou

Foods2023, 12(15), 2833;https://doi.org/10.3390/foods12152833

26 July 2023

Fermented shrimp paste is a popular food in Asian countries. However, biogenic amines (BAs) are a typically associated hazard commonly found during the fermentation of shrimp paste and pose a food-safety danger. In this work, an autochthonic salt-tol...

(This article belongs to the Special Issue Recent Advances in Aquatic Food Products Processing)

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Article

3 Citations

1,622 Views

13 Pages

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

Patcharaporn Boonroumkaew,
Nongnapas Kanchanangkul,
Rutchanee Rodpai,
Lakkhana Sadaow and ,
Oranuch Sanpool,
Penchom Janwan,
Tongjit Thanchomnang,
David Blair,
Pewpan M. Intapan and
Wanchai Maleewong
+ 5 authors+ 0 author

Foods2025, 14(23), 4104;https://doi.org/10.3390/foods14234104

29 November 2025

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 se...

(This article belongs to the Section Food Microbiology)

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