DOI: 10.17265/2159-5828/2012.09.017
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Pramuan Saithong, Siriporn Stonsaowapak, Wanida Tewaruth, Wilai Noonpakdee

Abstract: Steamed mackerel fish (SMF) is a unique main dishfood in Thailand. The SMF exported to Muslim countries has increased steadily. The shelf-life of SMF is very short (less than 3 days) at room temperature (RT) due to the spoilage caused by undesirable bacteria. Therefore, extension of shelf-life of SME by reducing the spoilage bacteria will greatly enhance these food products to export in Muslim countries. In this study, Lactobacillus plantarum PMU33 and Lactococcus lactis WNC20 which, produced bacteriocin (plan…

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