Description
Thai fermented shrimp paste made by high-salt seawater brining of shrimp, fostering halophilic lactic bacteria that drive proteolysis and acidification at tropical temperatures.
Technical
Fermentation occurs anaerobically at ambient tropical temperatures (28-35°C) for 3 weeks to 6 months, with optimal flavor development achieved at ~30°C for 4 weeks. Lactic acid bacteria (Lactobacillus spp.) and halophilic Bacillus spp. dominate, producing lactic acid that lowers pH from ~6.5 to 5.0-5.5 and generating proteolytic enzymes that hydrolyze shrimp proteins into free amino acids, especially glutamate, creating umami.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
UmamiSavoryBrinyFishyFermentedOceanicPungent
Origin & History
Civilization