Fermented striped snake-head fish, known as Pla-ra, is a popular traditional food that is eaten throughout Thailand. Lactic acid bacteria (LAB) are found as the dominant microorganisms in many fermented fish products. The primary role of LAB is to ferment the available carbohydrates, and thereby causes a decrease in pH. The combination of low pH and organic acids (mainly lactic acid) are the main preservative factors found in fermented fish products. The purpose of this study was to determine the change in physicochemical properties, amino acid composition, and active volatile compounds of Pla-ra, by adding halophilic bacteria and LAB into the fish fermentation. The results revealed that the pH of the 8 Pla-ra treatments were found between 5.33 - 5.63, and the salt content of all Pla-ra treatments, ranged from 20.60 to 22.28 %. The increase in total acidity and the degree of hydrolysis (DH), is generally accompanied by a decrease in pH. The FMP treatment had the highest total acidity, protein, salt, DH and amino acid contents, but had the lowest pH. The important amino acids in all 8 Pla-ra treatments were glutamic acid, lysine, and leucine. There were 43 volatile compounds detected in Pla-ra, and the 7 prime ones were aldehyde, alcohol, ester, furan, pyrazine, sulfur, and ketone. Micrococcus sp., Bacillus subtilis and Pediococcus halophilus strains, and roasted rice powder were added to the fish fermentation, which greatly enhanced the flavour and volatile compounds in Pla-ra. HIGHLIGHTS Halophilic bacteria and lactic acid bacteria (LAB) added into the striped snake-head fish or Pla-Chon fermentation were greatly enhanced the flavour and volatile compounds in Pla-ra Striped snake-head fish fermentation can be accelerated by the addition of halophilic bacteria and LAB, and roasted rice powder 9 Non-essential amino acids and 9 essential amino acids were detected in Pla-ra Dominant amino acids in all 8 Pla-ra treatments were glutamic acid, lysine, and leucine 43 Volatile compounds were detected in Pla-ra with aldehyde, alcohol, ester, furan, pyrazine, sulfur, and ketone were the 7 prime ones GRAPHICAL ABSTRACT

Sacha inchi is cultivated commercially in Thailand for its edible kernels and oil. Highest quality sacha inchi is normally associated with highest oil content. Samples of 3 maturity stages: green, greenish brown, and brown and dry, were collected from 2 different harvests and comparisons were made based on composition and antioxidant analysis. In each harvest, all 3 stages were collected from the Phitsanulok and Chiang Rai provinces. There were 12 samples plus 2 controls. As maturity increased, moisture content of samples decreased, while oil content increased. Oil content ranged from 38.15 - 48.81 g/100 g. Protein content ranged from 16.23 - 18.98 g/100 g. Fibre content was 14.50 - 22.24 g/100 g, ash content was 2.70 - 3.06 g/100 g, and carbohydrate content was 7.70 - 19.47 g/100 g. The total phenolic content (TPC) was 103 - 385 mg/100 g, and antioxidant activity was 9.36 - 13.72 % for DPPH and 5,803.99 - 10,700 mg Trolox equivalent for FRAP. Average SFA, MUFA, and PUFA contents were 3.35, 4.63, and 30.91 g/100 g, respectively. Most common FA was omega-6 PUFA, followed by omega-3 and omega-9. Omega-6 to omega-3 ratio was 1.12 - 1.56. Samples with highest oil content were brown and dry samples harvested from Chiang Rai (47.26 g/100 g oil) and Phitsanulok (46.37 g/100 g oil), which were selected to test for amino acids and vitamin E. Nineteen amino acids were detected, with lysine, tyrosine, leucine, and glutamic acid predominant. Vitamin E content was 1.02 - 1.42 mg/100 g. For highest quality and greatest benefits to health, sacha inchi should be harvested when the shuck is brown and dry.

This experiment aimed to evaluate the effects of supplementing miMCFA, lignocellulose, and HKL137 on lactating sow performance and nutritional composition and immunity in colostrum. Fifty 3–4 parity sows (Large White × Landrace) were randomly assigned to one of five treatments: (1) control (CON) without supplementation, (2) miMCFA (S1), (3) miMCFA + lignocellulose (S2), (4) miMCFA + HKL137 (S3), and (5) miMCFA + lignocellulose + HKL137 (S4). Supplements were daily added to the morning meal for 21 days (day 100 of gestation to day 7 post-farrowing). Compared with CON, the S1 and S4 groups had improvements (p < 0.01) in live-born piglet numbers, and colostrum yield. Fat content in colostrum was significantly increased (p < 0.01) in the S3 and S4 groups than those of CON group. Additionally, IgG levels were significantly greatest (p < 0.05) in the S3 and S4 groups. Likewise, IgM levels were notably highest (p < 0.05) in the S2 and S4 groups. These results indicated that the synergistic administration of miMCFA, lignocellulose, and HKL137 resulted in significant enhancements in both sow performance indices and colostrum metrics, encompassing both quantitative and qualitative parameters.