Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish(BREWING AND FOOD TECHNOLOGY)

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概要

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• Plaa-som is a Thai fermented fish prepared from freshwater fish and various ingredients. In this study, two strains of lactic acid bacteria (LAB) isolated from natural plaa-som fermentation were used as starter cultures: Lactobacillus plantarum IFRPD P15 and Lactobacillus reuteri IFRPD P17. These strains were used as a mixed starter culture for plaa-som using an air-drying method (laminar airflow) with sterilized rice grains as the filler. This method produced a suitable starter culture, which was maintained at 4℃ for more than 20 weeks. LAB were the dominant bacteria in the starter culture and produced high acidity from 24h until the end of fermentation. This resulted in decreased pH in plaa-som. L. plantarum IFRPD P15 was dominant as an acidity producer, whereas L. reuteri IFRPD P17 showed an ability to suppress and eliminate pathogenic bacteria such as Escherichia coli within 24h. The use of a single starter culture for plaa-som resulted in incomplete suppression of pathogenic bacteria and elimination of E. coll. Thus, L. plantarum IFRPD P15 and L. reuteri IFRPD P17 have great potential for use as a mixed starter culture in plaa-som fermentation and may possibly help to reduce fermentation time.

著者

• Saithong Pramuan

  Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart Un

• Panthavee Wanchai

  Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart Un

• Boonyaratanakornkit Malai

  Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart Un

• Sikkhamondhol Chomdao

  Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasets

• Saithong Pramuan

  Department Of Applied Microbiology Institute Of Food Research And Product Development Kasetsart Univ

• Saithong Pramuan

  National Food Research Institute:department Of Applied Microbiology Institute Of Food Research And P

• Panthavee Wanchai

  Department Of Applied Microbiology Institute Of Food Research And Product Development Kasetsart Univ

• Sikkhamondhol Chomdao

  Department Of Food Chemistry And Physics Institute Of Food Research And Product Development Kasetsar

• Boonyaratanakornkit Malai

  Department Of Applied Microbiology Institute Of Food Research And Product Development Kasetsart Univ

関連論文

• Use of starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish
• Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish(BREWING AND FOOD TECHNOLOGY)
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