Impact of Fermentation on Bacterial and Fungal Microbiome Interactions in pla-ra, a Traditional Thai Food
The goal of this study was to investigate the microbial and biochemical changes that occur during the fermentation of *pla-ra*, a traditional Thai fermented fish product, with a focus on understanding bacteria-fungi interactions. By characterizing the bacterial and fungal communities over the course of fermentation, the study aimed to uncover how these microbial populations evolve and influence the product's unique flavor and aroma. The findings are relevant for improving traditional fermentation processes, offering insights into microbial diversity, interactions, and the biochemical pathways that could optimize product quality, safety, and flavor. This research contributes to the broader understanding of fermentation science and the role of microbes in food production.