title: Microbial and chemical properties of Cambodian traditional fermented fish products.
abstract: BACKGROUND
  Fermented fish products, commonly consumed in south-east Asia, are used as condiments that contribute to people's nutritional sources and as seasonings to improve food taste and flavour. Among these, the Cambodian products prahok (fish paste), kapi (shrimp paste) and toeuk trey (fish sauce) have not been examined in detail. This is the first study to investigate their chemical and microbial properties.
  
  
  RESULTS
  Acetic acid was the most common organic acid with the highest concentration in 10/13 samples (1.9-26.6 g kg(-1)). Lactic acid was also found at high concentrations (0.4-12.9 g kg(-1)). 16S ribosomal RNA gene-dependent phylogenetic analyses indicated that Gram-positive cocci and rods, such as Bacillus, Clostridium, Staphylococcus and Tetragenococcus, were the major microbial populations. High sodium chloride concentrations detected in these products (170-270 g kg(-1)) could be responsible for inhibition of the growth of Gram-negative putrefactive microorganisms.
  
  
  CONCLUSIONS
  This study established a relationship between the chemical and microbial compositions of Cambodian fermented fish products, which provides a basis for preservation and maturation. These data could be beneficial in the manufacturing of these products in terms of microbial control and quality stabilisation.
authors.affiliation: Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan; Department of Agro-Industry, Ministry of Agriculture, Forestry and Fisheries, 242 Preash norodom blvd, Phnom Penh, Cambodia.
authors.forename: Mony R
authors.initials: MR
authors.lastname: Chuon
authors.forename: Mimoe
authors.initials: M
authors.lastname: Shiomoto
authors.forename: Takashi
authors.initials: T
authors.lastname: Koyanagi
authors.forename: Tetsuya
authors.initials: T
authors.lastname: Sasaki
authors.forename: Toshihide
authors.initials: T
authors.lastname: Michihata
authors.forename: Sarun
authors.initials: S
authors.lastname: Chan
authors.forename: Sopheareth
authors.initials: S
authors.lastname: Mao
authors.forename: Toshiki
authors.initials: T
authors.lastname: Enomoto
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000818:Animals; D001419:Bacteria / Q000235:genetics; D002160:Cambodia; D004032:Diet; D005285:Fermentation; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology; D005421:Flavoring Agents; D005516:Food Microbiology; D006801:Humans; D019344:Lactic Acid / Q000032:analysis; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012758:Shellfish / Q000032:analysis* / Q000382:microbiology; D012965:Sodium Chloride / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid; D012965:Sodium Chloride; D019342:Acetic Acid
keywords: fermented fish products; fish paste; fish sauce; microbiota; organic acid