Wonnop VisessanguanSoottawat BenjakulThitapha SmitinontChonticha KittikunPreenapha ThepkasikulAtikorn PanyaThailand National Center for Genetic Engineering and BiotechnologyPrince of Songkla UniversityMahidol University2018-08-202018-08-202006-09-01LWT - Food Science and Technology. Vol.39, No.7 (2006), 814-826002364382-s2.0-33646468058https://repository.li.mahidol.ac.th/handle/20.500.14594/22871The effect of inoculum level of Lactobacillus curvatus on Nham fermentation was studied. Nham inoculated with L. curvatus at 104(LC104) and 106cfu/g (LC106) exhibited a higher rate of fermentation than naturally fermented Nham (control) as indicated by greater rate of pH drop, lactic acid production, and changes in protein compositions. Based on the pH, the fermentation was completed within 72, 48 and 36 h for control, LC104, and LC106, respectively. Higher extent of proteolysis and lipolysis were observed during fermentation of Nham inoculated with starter bacteria ( P < 0.05). Due to higher acid production rate and extent, texture development of inoculated Nham was more rapid. Inoculated Nham exhibited higher TPA hardness and adhesiveness but lower fracturability than naturally fermented Nham ( P < 0.05). In terms of acceptability, control and LC104 had higher ratings on the overall liking than LC106 ( P < 0.05). However, LC104 was better accepted than control in terms of flavour, sourness, saltiness, and texture. Unusual smell was detected only in Nham inoculated at 106cfu/g. Based on physico-chemical properties and consumer acceptability, L. curvatus is a potential starter for Nham fermentation. However, inoculation of L. curvatus at high level may cause off-flavour in the product. © 2005 Swiss Society of Food Science and Technology.Mahidol UniversityAgricultural and Biological SciencesArticleSCOPUS10.1016/j.lwt.2005.05.006