Simple jQuery Dropdowns
Please use this identifier to cite or link to this item:
Title: Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production
Authors: Pornpan Jaichumjai
Ruud Valyasevi
Apinya Assavanig
Peter Kurdi
Mahidol University
Ministry of Education
Thailand National Center for Genetic Engineering and Biotechnology
Keywords: Agricultural and Biological Sciences;Immunology and Microbiology
Issue Date: 1-Sep-2010
Citation: Food Microbiology. Vol.27, No.6 (2010), 741-748
Abstract: The aim of this study was to derive new starter culture variants that are unable to grow below pH 4.6, the desirable pH of the Thai fermented pork sausage, Nham, specified by Thailand Food Standard, and apply them in Nham fermentation. Several acid-sensitive mutants of one of the commercial Nham starter cultures, Lactobacillus plantarum BCC 9546, were isolated as spontaneous neomycin-resistant mutants. The growth of three representative mutants was characterized in MRS broth, which revealed that their cell numbers and acid production were lower than that of the wild-type. The H+-ATPase activities of the three mutants were found significantly lower than that of the wild-type under either neutral or acidic conditions. Consequently, internal pH values of the mutants appeared to be lower, especially in acidic environment (pH 5). The most acid-sensitive mutant was applied in experimental Nham production and the pH of Nham fermented with the mutant had significantly higher pH at the end of fermentation (3 days) and after an additional 4 days of storage at 30°C. These results indicate that the use of acid-sensitive L. plantarum as starter culture can reduce the severity of post-acidification and increase the shelf life of Nham at ambient temperature. © 2010 Elsevier Ltd.
ISSN: 10959998
Appears in Collections:Scopus 2006-2010

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.