Description
Nam pla is a traditional Southeast Asian fish sauce produced by lactic‑acid fermentation of anchovies in high‑salt brine.
Technical
Halophilic lactic acid bacteria such as Tetragenococcus halophilus hydrolyze fish proteins into peptides and free amino acids, especially glutamate, while simultaneously producing lactic acid. The resulting drop in pH to 4.5‑5.0 and reduction of water activity to ~0.85 inhibit spoilage microbes and preserve the sauce. Proper salt levels (15‑20 % w/w) and controlled temperatures (25‑30 °C) are essential to balance flavor development and safety.
Science
Primary Reaction
Proteolysis by halophilic lactic acid bacteria producing peptides, amino acids, and lactic acid
Sensory Profile
Aroma ()
fishyumamisaltycomplexsavorybrinyfunkyearthypungentoceanic