Development of Fermented Bamboo Shoots with Probiotic Starter Culture

Main Article Content

Palida Tanganurat
Chareon Chareonchai

Abstract

The objectives of this research were to develop fermented bamboo shoots with probiotic starter Pediococcus pentosaceus (MG12) and Lactobacillus plantarum (M29). The optimum formula and concentration of starter culture during fermentation time on properties of fermented bamboo shoots the result revealed that the formula that MSG and sugar added showed the highest mean score in term of odor, taste and overall liking (P≤0.05). Besides, pH of the fermented bamboo shoots was between 3.68-3.89 at the end of fermentation time for 3 days. Then the formula that MSG and sugar added was selected for further investigation. The different concentrations of mixed probiotic starter powder between Ped. pentosaceus (MG12) and Lac. plantarum (M29) ratios of 1:1 (0, 0.5, 1.0, and 1.5% w/w) were studied. The results revealed that usage of probiotic starter cultures affected L* value, pH and total acidity (lactic acid). Fermented bamboo shoots inoculated with starter cultures had higher L* value and total acidity (P≤0.05), but lower pH than control (P≤0.05). The sensory evaluation by a 9-point hedonic scale exhibited that 0.5% w/w starter culture received the highest liking score for taste and overall liking. Microbiological analysis of bamboo shoots Nham indicated that Salmonella spp., Clostridium perfringens, and Staphylococcus aureus were not detected. Escherichia coli were < 3 MPN/g. Yeast and mold counts were <10 CFU/g. The survival of probiotic starter cultures in bamboo shoot Nham were more than 6 log CFU/g that complied with probiotic product standards.

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1.
Tanganurat P, Chareonchai C. Development of Fermented Bamboo Shoots with Probiotic Starter Culture. J Appl Res Sci Tech [Internet]. 2022 Jun. 13 [cited 2024 Jun. 16];21(1):65-73. Available from: https://ph01.tci-thaijo.org/index.php/rmutt-journal/article/view/245818
Section
Research Articles

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