Table 1. Production region, salinity, pH, and D-/L-lactic acid content of products used in this study.
In each case, a mixture of fish was used, and fermentation lasted >1 year.
| Samplea name | Location (latitude and longitude) | Salinityb (% w/v) | pH ± sd | D-lactic acid (mg/l) | L-lactic acid (mg/l) | Total lactic acid (mg/l) |
|---|---|---|---|---|---|---|
| KK1 | Nonmuang, Khon Kaen (16.489 N 102.813 E) | 9 | 5.13 ± 0.02 | 225.0 | 225.0 | 450.0 |
| KK2 | Nong Ruea, Khon Kaen (16.493 N 102.433 E) | 10 | 5.02 ± 0.01 | 112.5 | 225.0 | 337.5 |
| KK3 | Ban Thum, Khon Kaen (16.442 N 102.722 E) | 7 | 7.15 ± 0.04 | 45.0 | 45.0 | 90.0 |
| RE | Nai Mueang, Roi Et (16.051 N 103.649 E) | 7 | 5.15 ± 0.02 | 112.5 | 225.0 | 337.5 |
| KS | Yang Talat, Kalasin (16.400 N 103.371 E) | 9 | 4.83 ± 0.03 | 225.0 | 225.0 | 450.0 |
a one sample each.
b In each case, all three readings were identical.