Plaa-som_Koong-som
- Name (Thai)
- ปลาส้ม
- Name (English)
- Sour-fermented freshwater fish
- Local name
- Plaa-som Plaa-khao-suk Plaa-prieo Koong-som Koong-dorng
- Fish normally used
-
Probarbus jullieni (Yee-sok)
Puntius gonionotus (Ta-pian)
Pangasius hypophthalmus (Sa-waai)
Labiobarbus leptocheilus (Soi)
Cirrhinus microlepsis (Nuan-chan)
Macrobrachium lanchesteri (Koong)
- Product
- Fishery
- Ingredients
- Fresh water fish or shrimp, salt, minced cooked rice.
- Fermentation
- 5-7 days.
- Storage life
- 3 weeks.
- Microorganisms
-
Bacillus sp.
Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Lactobacillus plantarumReference Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak) DOI 10.1590/fst.05419 Year 2020 Reference Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations DOI 10.1016/S0168-1605(01)00688-2 Year 2002 Reference Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand DOI 10.1016/j.ijfoodmicro.2010.01.024 Year 2010 Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Reference Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish DOI 10.1016/j.jbiosc.2010.06.004 Year 2010 Lactococcus lactisReference Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications DOI 10.1016/j.fbio.2023.102385 Year 2023 Lactobacillus reuteriReference Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish DOI 10.1016/j.jbiosc.2010.06.004 Year 2010 Candida sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Lactobacillus alimentarius/farciminisReference Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations DOI 10.1016/S0168-1605(01)00688-2 Year 2002 Lactobacillus fermentumReference Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand DOI 10.1016/j.ijfoodmicro.2010.01.024 Year 2010 Lactococcus garvieaeReference Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations DOI 10.1016/S0168-1605(01)00688-2 Year 2002 Reference Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand DOI 10.1016/j.ijfoodmicro.2010.01.024 Year 2010 Micrococcus sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Pediococcus halophilusReference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Pediococcus pentosaceusReference Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations DOI 10.1016/S0168-1605(01)00688-2 Year 2002 Reference Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand DOI 10.1016/j.ijfoodmicro.2010.01.024 Year 2010 Pichia sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Saccharomyces sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Staphylococcus epidermidisReference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Streptococcus bovisReference Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand DOI 10.1016/j.ijfoodmicro.2010.01.024 Year 2010 Streptococcus faecalisReference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Streptococcus thermophilusReference Molecular and biotechnological characteristics of proteolytic activity from Streptococcus thermophilus as a proteolytic lactic acid bacteria to enhance protein-derived bioactive peptides DOI 10.3934/microbiol.2023031 Year 2023 Weissella cibariaReference Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand DOI 10.1016/j.ijfoodmicro.2010.01.024 Year 2010 Reference Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand DOI 10.1128/AEM.02484-06 Year 2007 Weissella confusaReference Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations DOI 10.1016/S0168-1605(01)00688-2 Year 2002 Zygosaccharomyces rouxiiReference Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations DOI 10.1016/S0168-1605(01)00688-2 Year 2002 - Properties
- olid, with a sour and salty taste and greyish white colour for Plaa-som and pink for koong-som.
- Method
- If the raw ingredient is fish, it is de-scaled and eviscerated, then cleaned thoroughly and drained. If the raw ingredient is shrimp, the whole body is washed and drained. The fish or shrimp is mixed with salt in the proportion of 8:1 by weight and the mixture is left overnight. In the morning cooked rice and minced garlic are added in the ratio of 20:4:1 by weight and mixed well. The product is then packed in a jar and kept at ambient temperature for 5-7 days.
- Production
- In home industry in the Northeast.
- Consumption
- It is fried, then topped with chopped shallot and bird's eye chilli. Eaten with rice
