Microorganisms in the process of Thai fermented-rice noodle (Khanom - Jeen)
1989
Nitaya Boonmee
Microorganisms found in the process were identified as following; Bacillus subtilis, B. cereus var. thuringiensis, Lactobacillus plantarum, L. Casei var. casei, Streptococcus avium and S. lactis, Pichia farinosa, P. terricola and Trichosporon cutaneum and Rhizopus sp. After the organisms isolated were tested for their abilities in amylose and casein digesting it was concluded that Rhizopus sp. F-20 with Lactobacillus plantarum L-10 could performed a suitable texture and flavor similar to that of a good fermented rice quality. In the opposite, Trichosporon cutaneum Y-48 and Bacillus subtilis B-75 should have no good activity in the fermentation process and especially Bacillus subtilis B-75 was found as a spoilage organism in causing the brownish kernel and also produced undesirable ammonia gas and also increase the PH of the fermented rice kernel.
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