Shrimp paste, one of the traditional Thai fermented food ingredients, is a mixture of small shrimp and salt fermented for 1–2 months which gives a unique and rich flavor to Thai dishes. Dynamics of microbial diversity during processing and its contribution to the flavor of shrimp paste was investigated by next generation sequencing. Bacteria containing aminopeptidase genes were analyzed to present the possibility relating to taste-enhancing di- and tripeptide generation. Furthermore, this study showed the difference of microbial community structure in shrimp pastes collected from various regions in Thailand. The microbial diversity structure dramatically changed from the raw materials since the first step of processing. Salimicrobium spp. (53.6%) and Salinicoccus spp. (44.0%) were the major population; however, they were decreasing during processing. Alkalibacterium, Macrococcus caseolyticus, Jeotgalicoccus psychophillus, and Staphylococcus spp. became visible. M. caseolyticus and J. psychrophilus were detected as the first time in shrimp paste products. Then in one-month fermented sample, Lentibacillus spp. was 3.3%. Although, as per our experimentation (water activity, salt and pH), we could not observe any significant difference among different products. In two-month fermented sample, Lentibacillus spp. was solely the most abundant microorganism. From aminopeptidase genes analysis, the abundance of Salinococcus spp. during preparation and Lentibacillus spp. during fermentation may relate to good flavor quality of shrimp paste.

虾酱是泰国传统的发酵食品成分之一，是将小虾和盐腌制1到2个月的混合物，为泰国菜肴增添了独特而浓郁的风味。通过下一代测序研究了加工过程中微生物多样性的动态及其对虾酱风味的贡献。分析了含有氨基肽酶基因的细菌，以提供与增强味觉的二肽和三肽产生有关的可能性。此外，这项研究显示了从泰国各个地区收集的虾酱中微生物群落结构的差异。自第一步加工以来，微生物的多样性结构与原材料相比发生了巨大变化。Salimicrobium属。（53.6％）和盐球菌spp。（44.0％）是主要人口；但是，它们在处理过程中正在减少。碱杆菌，干酪大球菌，精神嗜热球菌和葡萄球菌属。变得可见。首次在虾酱产品中检测到干酪乳杆菌和嗜酸乳杆菌。然后在一个月的发酵样品中，获得了Lentibacillus spp。是3.3％。尽管根据我们的实验（水活度，盐和pH值），我们在不同产品之间观察不到任何显着差异。在两个月的发酵样品中，慢杆菌属。仅仅是最丰富的微生物。从氨肽酶基因分析，Salinococcus属。在准备过程中和慢杆菌属。发酵过程中可能与虾酱的良好风味有关。