Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish.

Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran (Pla-ra) was investigated using classical and molecular approaches. Bacterial population of Pla-ra ranged from 10-10 in solid-state (SSF) and 10-10 CFU/g in submerged (SMF) fermentation types. spp.

Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures.

Background: Many fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods. Soy sauce is a fermented condiment with a vast global market.