Description
Pla Ra is a Thai fermented fish product made by salting fresh fish and fermenting it under warm, anaerobic conditions to produce a salty, umami-rich condiment.
Technical
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.
Science
Primary Reaction
Proteolysis and acidification by halophilic lactic acid bacteria and Bacillus spp.
Sensory Profile
Aroma ()
saltyumamifishyearthycomplexpungentfunkybrinysourdeep
Compounds: butyric acid, propionic acid, dimethyl trisulfide, indole, skatole