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Sauces and condiments from Myanmar
Bazun ngan-pya-ye is Myanmar's shrimp sauce, the liquid drawn from salted marine shrimp ripened in concrete tanks. In the 1980s it was made mostly in a state factory in Yangon, then heated to 105 °C and bottled. In a study of four bottled brands every isolate grown on salty MRS agar was Tetragenococcus muriaticus, but DNA analysis found Halanaerobium, not a lactic acid bacterium, dominant in two of the four.
| Small marine shrimp | Salted at the coast as a semi-product[ishige1987] |
| Salt | Coastal hmyin shrimp paste takes 20–25 % salt by weight; the salt in the factory semi-product is not recorded[ishige1987] |
| Starter | spontaneous |
What changes: Small shrimp are mixed with salt at the coast and shipped inland
Output: salted shrimp semi-product, shipped to Yangon.
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
Bazun ngan-pya-ye is Myanmar's shrimp sauce, the liquid drawn from salted marine shrimp ripened in concrete tanks. In the 1980s it was made mostly in a state factory in Yangon, then heated to 105 °C and bottled. In a study of four bottled brands every isolate grown on salty MRS agar was Tetragenococcus muriaticus, but DNA analysis found Halanaerobium, not a lactic acid bacterium, dominant in two of the four. Salt is 28.8 % (Mizutani T 1988). Tetragenococcus muriaticus and Halanaerobium do most of the fermenting.
| Temperature | 105 °CReported[ishige1987] | Heat to 105 °C and bottle |
|---|---|---|
| Salt | 28.8 %Measured[mizutani1988] | Heat to 105 °C and bottle |
| Acidity | pH 7.1Measured[mizutani1988] | Heat to 105 °C and bottle |
Ngan-pya-ye is fish sauce. Bazun ngan-pya-ye is made from marine shrimp, usually costs two to three times as much, and is used at about a tenth of the volume.
The 1982 sample held 28.8 g/dL salt. The factory process heats the sauce to 105 °C before bottling.
Every number is labelled with how it is known. How this atlas is made
In the 1980s shrimp sauce was mostly a state monopoly product of the Foodstuffs Trading Corporation factory in Rangoon (Yangon). Bottled factory fish sauce began in 1956.
