Screening of bacteriocin-producing lactic acid bacteria isolated from Thai fermented meat for probiotic prospect

Swetwiwathana, Adisorn; Pilasombut, Komkhae; Sethakul, J.

doi:10.1016/j.jbiotec.2008.07.1757

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…The results revealed that, at the initial load of 10 6 CFU/mL in hydrochloric acid de Man, Rogosa & Sharpe (MRS) broth, the pediocin PA-1 producing strains of P. pentosaceus TISTR 536 (isolated from Nham) and M 13 (isolated from Mum) could tolerate a lower pH (pH 2-3) for 18 h (pH 2 showed both living cells left at100 CFU/mL, while pH 3 exhibited 2.5 × 10 5 and 1.7 × 10 5 CFU/mL respectively), while the broth with pH 4-8 exhibited better growth (more than 10 8 CFU/mL) for these 2 strains (Swetwiwathana, Pilasombut, & Sethakul, 2008).…”

Section: Tolerance To Phmentioning

confidence: 99%

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Swetwiwathana

Visessanguan

2015

Meat Science

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Section: Tolerance To Phmentioning

confidence: 99%

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Swetwiwathana

Visessanguan

2015

Meat Science

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“…Some previous studies have discussed production of traditional Thai fermented pork sausage inoculated with commercial starter culture such as Lactobacillus curvatus and L. plantarum [5,8,9]. Furthermore, L. plantarum, isolated from traditional Thai fermented sausage, produced pediocin-like bacteria, which should indicate antimicrobial activity against pathogenic Gram-negative bacteria [10,11].…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter

Tangwatcharin

Nithisantawakhup

Sorapukdee

2020

Walailak J Sci & Tech

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The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters did not find S. aureus or and coliform loadings. Inoculation of both LAB starters could control growth of yeast in samples during fermentation. Furthermore, both starter cultures exhibited a higher rate of fermentation than the control (without inoculum), as demonstrated by the faster rate pH drop and acid production (p < 0.05) during fermentation, while the fermentation of all samples were completed within 3 d. Due to higher acid production rate, texture, and especially hardness, gumminess and chewiness of inoculated moo som were higher than control moo som in the final products (p < 0.05). From the results, the inoculation of LAB starter was more beneficial in color and in overall sensory evaluation (p < 0.05). The overall quality was positively correlated with the color, odor, and texture of moo som (p < 0.01). Based on microbiological and physicochemical qualities and sensory evaluation, KL102 is a potential LAB starter for moo som production.

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The ability of Lactobacillus adhesin EF-Tu to interfere with pathogen adhesion

Dhanani

Gaudana

Bagchi

2011

Eur Food Res Technol

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Screening of bacteriocin-producing lactic acid bacteria isolated from Thai fermented meat for probiotic prospect

Cited by 3 publications

References 3 publications

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter

The ability of Lactobacillus adhesin EF-Tu to interfere with pathogen adhesion

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