Effect of lactic acid bacteria powder on quality of fermented fish product (Pla-Som)
Article Sidebar
Main Article Content
Abstract
Encapsulated powder was made from 10% of rice flour obtained the highest count of lactic acid bacteria (11.57 log CFU/g), whereas the microbial load in the powder made from10% of maltodextrin was 11.46 log CFU/g. Results showed that the incorporation of 3% encapsulated powder provided the best quality compared to a control group to decrease in pH and develop Pla-som flavor. The overall liking score for Pla-som containing 3% lactic acid powder was significantly higher (7.66) than the natural fermented Pla-som (6.87). Furthermore, encapsulated lactic acid bacteria was stored at 4 °C for 90 days. As a result, the viable count was 9.38 log CFU/g.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Ammor, M. S. and Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production. Meat Science, 76:138-146.
AOAC (2002). Official method of Analysis. AOAC international, Gaithersburg, Maryland.
Chaikham, P. and Kaewjinda, R. (2017). Quality changes of Plaa-som during fermentation along with difference levels of probiotic lactobacillus casei 01. Journal of VRU Research and Development Science and Technology, 12:37-53 (in Thai).
Champagne, C. P., Gardner, N., Brochu, E. and BeaulBeaulieu, Y. (1991). The freeze-drying of lactic acid bacteria. A review. Canadian Institute of Food Science and Technology Journal, 24:118-128.
Hansen, E. B. (2002). Commercial bacterial starter cultures for fermented foods of the future. International Journal of Food Microbiology, 78:119-131.
Holzapfel, W. H. (1997). Use of starter cultures in fermentation on a household scale. Food Control, 8:241-258.
Hwanhlem, N., Buradaleng, Saowakon, S., Wattanachant, S., Benjakul, S., Tani, A. and Maneerat, S. (2011). Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food Control, 22:401-407.
Kaban, G. and Kaya, M. (2006). Effect of starter culture on growth of Staphylococcus aureus in sucuk. Food Control, 17:797-801.
Müller, C. P., Sophanodora, M. M. P., Gram, L. and Moller, P. L. (2002). Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations. International Journal of Food Microbiology, 73:61-70.
Ray, S., Raychaudhuri, U. and Chakraborty, R. (2016). An overview of encapsulation of active compounds used in food products by drying technology. Food Bioscience, 13:76-83.
Ruangsuwan, C., Brahmawong, C., Pamornsamit, S. and Uitragool, P. (2009). A community wisdom model: A case study of pla-som (fermented fish) of Thai-yor at tha kon yang villae, kantharawichai distric, maha sarakham province. Rajabhat Maha Sarakham University Journal, 3:67-78.
Saithong, P., Panthavee, W., Boonyaratanakornkit, M. and Sikkhamondhol, C. (2010). Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish. Journal of Bioscience and Bioengineering, 110:553-557.
Schuck, P., Mejean, S., Dolivet, A., Jeantet, R. and Bhandari, B. (2007). Keeping quality of dairy ingredients. Lait, 481-488.
Seifu, E., Buys, E. M. and Donkin, E. F. (2003). Effect of the lactoperoxidase system on the activity of mesophilic cheese starter cultures in goat milk. International Dairy Journal, 13:953-959.
Stefánsson, G. and Gudmundsdóttir, G., 1995. Free amino acids and their relationship to taste in (salt) ripened pellagic fish species. Icelandic Fisheries Laboratory. Rf Report 1991. Iceland.
Sunny-Roberts, E. O. and Knorr, D. (2009). The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders. International Dairy Journal, 19:209-214.
Tantratiana, S. and Pradeamcha, M (2020). Select a protective agent for encapsulation of Lactobacillus plantarum. LWT - Food Science and Technology, 123:109075
Thai community products standards (2014). Thai community products standards. Fermented fish, pla-som. Bangkok: Thai Industrial Standard Institute, Ministry of Industrial, 1-10. (in Thai).
Urso, R., Comi, G. and Cocolin, L. (2006). Ecology of lactic acid bacteria in Italian fermented sausage: isolation, identification and molecular characterization. Systematic and Applied Microbiology, 29:671-680.
Vereyken, I. J., Chupin, V., Demel, R. A., Smeekens, S. C. and Kruijff, B. (2001). Fructans insert between the headgroups of phospholipids. Biochemical and Biophysical Research, 1510:307-320.
Wattananapakasem, I., Costabile, A. and Suwannaporn, P. (2018). Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities. Food Research International, 103:182-191.
Weinbreck, F., Bodnar, I. and Marco, M. L. (2010). Can encapsulationlengthen the shelf-life of probiotic bacteria in dry products?. International Journal of Food Microbiology,136:364-367.
Xing, Y., Xu, Q., Jiang, L., Cao, D., Lin, H., Che, Z., Ma, Y., Li, X. and Cai, Y. (2015). Effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus. Royal Society of Chemistry, 5:22825-22837.
Ying, D. Y., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C. and Augustin, M. A. (2003) Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice. Journal of Functional Foods, 5:98-105.
Yonekura, L., Sun, H., Soukoulis, C. and Fisk, I. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6:205-214.
Zhao, R., Sun, J., Torley, P., Wang, D. And Niu, S. (2008). Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure. World Journal of Microbiology and Biotechnology, 24:1349-1354.
