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Fish and seafood from Myanmar
Yegyo ngapi is a traditional and popular salted fish of Myanmar. In a study of samples bought in a Yangon market, most of the salt-tolerant isolates were the halophilic lactic acid bacterium Tetragenococcus muriaticus, and strictly anaerobic bacteria such as Clostridium and Halanaerobium were also found often.
A short entry: the sources we found record only what is said here about Yegyo ngapi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Damin ngapi, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Yegyo ngapi.
| Fish | [kobayashi2016] |
| Salt | [kobayashi2016] |
Total time across the steps of Damin ngapi: 3.5 days
What changes: Starting material: mixed small fish trapped as the paddy fields drain
Lower Burmese farmers set traps in late October and November, when the flooded fields drain back to the rivers. Output: mixed small paddy fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Yegyo ngapi is a traditional and popular salted fish of Myanmar. In a study of samples bought in a Yangon market, most of the salt-tolerant isolates were the halophilic lactic acid bacterium Tetragenococcus muriaticus, and strictly anaerobic bacteria such as Clostridium and Halanaerobium were also found often. Tetragenococcus muriaticus and Halanaerobium do most of the fermenting.
Kobayashi et al. found DNA sequences similar to Clostridium botulinum in Yangon market yegyo ngapi and call for closer surveillance, although no botulism had been reported from the region where the samples were taken.
Hazards the sources name: Clostridium, including DNA sequences similar to Clostridium botulinum.
Every number is labelled with how it is known. How this atlas is made
