Hoi-ma-laeng-poo-dorng

Name (Thai)

หอยแมลงภู่ดอง

Name (English)

Salty fermented sea mussel

Local name

Hoi-ma-laeng-poo-dorng

Product

Fishery

Fermentation

4-5 days.

Storage life

3-6 months.

Microorganisms

Companilactobacillus formosensis

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Enterococcus durans

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Enterococcus hirae

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Enterococcus thailandicus

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Lacticaseibacillus rhamnosus

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Lactiplantibacillus plantarum subsp. plantarum

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Lactococcus lactis subsp. hordinae

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Lactococcus lactis subsp. lactis

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Lentilactobacillus buchneri

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Leuconostoc lactis

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Pediococcus acidilactici

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Pediococcus pentosaceus

Reference	Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)
DOI	10.1016/j.heliyon.2022.e12272
Year	2022

Properties

Whole semi-solid meat, salty taste.

Method

Remove the shell of the mussel. Wash the meat in brine (10% NaCl) and in water, then drain. Add sea salt in the ratio of 7:1 by weight and mix well. Ferment 4-5 days then pack in a glass jar and seal.

Production

In home industry.

Consumption

As a main dish, un-cooked, with sliced ginger, shallots and chilli, and served as a condiment with rice.