C21. Metadata and the Fatty Acids Content in Thai Shrimp Paste
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Abstract
Introduction: The nutritional value of shrimp paste depends on the manufacturing process, such as the concentration of salt in the raw materials and the species of krill or small shrimp. In theory, different krill sources should have different bacterial species in communities. These are a major cause of the different chemical and physical properties of shrimp paste, especially the nutritional properties. This study focuses on microbial communities using the metagenome technique and the fatty acids content in the shrimp paste.
Objective: The metagenomic profiles of the bacteria and analysis of fat content in Thai shrimp paste.
Methods: Seven samples of fermented shrimp paste were obtained from various local markets and fishing villages and were analyzed for the fat content using an in-house method based on AOAC (2016). For analysis of the 16S rDNA metagenomic bacterial profile using Illumina sequencing.
Results: KK3 sample has the highest level of Saturated fatty acid and unsaturated fatty acid (Omega 3, Omega 6, Omega 9). A total of seven metagenomic samples were sequenced that report the dominant bacteria were Bacillus, Lactobacillus, Staphylococcus, and Vibrio.
Conclusion: This study can be the baseline information applied to develop the product of local or small enterprises.
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