Inhibitory effect of lactic acid bacteria on salmonellae during nham fermentation
1990
Adisorn Svetvivadhana
Trypticase Soy Broth as preenrichment medium was compared to those preenriched in Lactose Broth. The former medium gave significantly higher MPN than the latter ones. Incubation of both non-selective preenrichment and selective enrichment cultures at 37 deg C gave better recovery than at 43 deg C. Pediocoocus P55 and mixed cultures of Lactobacillus L1 and Pediococcus P55 had highest antagonistic effect on the inoculated salmonellae. It required shorter fermentation time in order to obtain salmonella free product. Among the three serotypes used together with those naturally present in nham, S. anatum was found to be most resistant to lactic acid bacteria. Fermentation of nham using powder stater revealed that the products were slightly higher in acidity resulted in lower pH compared to that naturally fermented. No difference in moisture contents of the two products, whereas water activity of nham fermented with starter cultures had higher water activity. Based on both consumer test panell and the producers, nham prepared using starter cultures was organoleptically more preferable than the naturally fermented products.
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Эту запись предоставил Kasetsart University