What You Need to Know
During fermentation, halophilic lactic acid bacteria produce lactic acid, lowering the pH to 4.5–5.0 and suppressing spoilage microbes. Proteolytic Bacillus spp. break down proteins into free amino acids, especially glutamic acid, which imparts a strong umami flavor. If conditions deviate, Clostridium spp. can produce butyric acid, giving a rancid off‑taste.
Steps
- 1.
Som Tam Pla Ra (Isan, Thailand): Provides umami backbone and funk to green papaya salad
- 2.
Nam Prik Pla Ra (Central Thailand): Forms base for chili dip with intense savory depth
- 3.
Kaeng Tai Pla (Southern Thailand): Creates signature funky-spicy curry broth
The Science
Primary Reaction
Proteolysis and acidification by halophilic lactic acid bacteria and Bacillus spp.