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This study investigated the effects of fermentation on the microbiome of\n                    <jats:italic>pla-ra<\/jats:italic>\n                    , focusing on bacteria\u2013fungi interactions. Freshwater fish, combined with salt and roasted rice, were sampled after 1 and 6 months of fermentation. Bacterial and fungal communities in these\n                    <jats:italic>pla-ra<\/jats:italic>\n                    samples were characterized using next\u2010generation sequencing of the 16S rRNA (V3\u2013V4 region) and ITS2 regions, respectively. Results demonstrated that initial bacterial contamination levels were within standard limits, while fungal contamination (estimated by culture) exceeded\n                    <jats:italic>pla-ra<\/jats:italic>\n                    guidelines. Both pH and salinity increased slightly during fermentation. A decrease in bacterial alpha diversity and an increase in fungal diversity during fermentation were observed. Bacterial genera such as\n                    <jats:italic>Candidatus Hydrogenedens<\/jats:italic>\n                    ,\n                    <jats:italic>Bellilinea<\/jats:italic>\n                    , and various unclassified\n                    <jats:italic>Acidobacteria<\/jats:italic>\n                    groups declined, while\n                    <jats:italic>Enhydrobacter<\/jats:italic>\n                    ,\n                    <jats:italic>Dermacoccus<\/jats:italic>\n                    , and\n                    <jats:italic>Halanaerobium<\/jats:italic>\n                    increased, indicating adaptation to increased salinity.\n                    <jats:italic>Penicillium<\/jats:italic>\n                    , the dominant fungal taxon, has a potential role in flavor development. Importantly, microbial network analysis revealed dynamic interactions, including an inhibitory effect of\n                    <jats:italic>Penicillium<\/jats:italic>\n                    on\n                    <jats:italic>Dermacoccus<\/jats:italic>\n                    and\n                    <jats:italic>Enhydrobacter<\/jats:italic>\n                    , but only early in fermentation. KEGG pathway analysis highlighted upregulation of glycerophospholipid metabolism and downregulation of lipid metabolism. In conclusion, our results demonstrate that\n                    <jats:italic>pla-ra<\/jats:italic>\n                    fermentation decreases bacterial and increases fungal diversity, impacting bacteria\u2013fungi interactions and correlations in ways that may influence taste and smell. This information contributes to optimizing traditional fermentation practices and enhancing product quality and safety.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/5530574","type":"journal-article","created":{"date-parts":[[2025,12,8]],"date-time":"2025-12-08T11:08:48Z","timestamp":1765192128000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of Fermentation on Bacterial and Fungal Microbiome Interactions in\n                    <i>Pla-Ra<\/i>\n                    , a Traditional Thai 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