Description
Pla ra is a traditional Thai fermented fish that relies on halophilic lactic acid bacteria to acidify and proteolyze the fish.
Technical
During fermentation, lactic acid bacteria convert sugars into lactic acid, lowering the pH to 4.5–5.0 and inhibiting pathogens. Proteolytic enzymes released by the fish and microbes break down proteins into free amino acids and peptides, while volatile aldehydes and alcohols such as 3‑methyl‑2‑butanal and 2‑methyl‑3‑penten‑1‑ol develop, contributing to the characteristic umami and pungent aroma.
Science
Primary Reaction
Acidification by lactic acid bacteria and proteolysis of fish proteins
Sensory Profile
Aroma ()
umamipungentfishyfermentedroastedammoniacalearthyfunkysavorybriny