This study evaluates the safety of kung-som which was distributed in local markets and using PCR-DGGE technique to identify microflora in kung-som. Lactic acid bacteria (LAB) were found at counts of more than 7 log CFU g-1 in all samples and the total viable counts were about 5-8 log CFU g-1 . Bacillus cereus and yeasts were detected at around 2 log CFU g-1 and 5-6log CFU g-1, respectively. For DGGE analysis, LAB and coagulase negative staphylococci (CNS) bacteria dominated over other microorganisms. The sequencing of the DNA bands from DGGE gels corresponding to kung-som samples showed the presence of LAB as the major microflora in the products, namely: Lactobacillus farciminis, Lactobacillus plantarum, Lactococcus garvieae, Tetragenococcushalophilus and Weissella thailandensis. In addition, Staphylococcus carnosus was detected in kung-som as minor microflora. These dominant strains would allow the development of defined starter cultures for improving the quality of kung-som.
