Main Article Content
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.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Buntod C, Udomkham R, Khampabat P, Prabphai U, Nata W. Development and technology transfer of bamboo shoots slicing machine for food processing. Engineering, Science, Technology and Architecture conference; 2016 Jul 25-26; Dusit princess hotel. Nakhonratchasima; 2016. p. 664-70.
Chongtham N, Bisht MS, Haorongbam S. Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food. Compr Rev Food Sci Food Saf. 2011;10:153-68.
Kwanmuang P. Effect of temperature on nham fermentation with starter culture. The proceedings of 42nd Kasetsart university annual conference; 2004Feb3-6; Kasetsart University. Bangkok; 2004. p. 339-46.
Wiriyacharee P, Rujanakraikarn L, Anutarakum S. [Nham product development using mixed bacterial starter cultures]. Journal of Agriculture. 1995;11(1):69-81. Thai.
Praditsrigul N, Buasanit A, Namhong T, Pokom S, Jangmongkol S. The product development of fermented grey oyster mushroom (Pleurotus sajorcaju). The 1st Rajamangala University of Technology Suvarnabhumi National Conference; 2016 Jun 22; Rajamangala University of Technology Suvarnabhumi. Phra Nakhon Si Ayutthaya; 2006. p. 480-92.
Tanganurat P, Prathummuan T. Patchimbut Y. Production lactic acid bacteria starter powder using foam-mat drying. The 6th International conference on fermentation of value-added agricultural products, (Proceeding); 2015. pp. 218-23.
Anuthed C, Sontipeampun W, Konbanggerd T, Chansangsri P. [Optimum conditions in lemongrass instant powder production by foam-mat drying]. The Journal of KMUTNB. 2010;20(3):524-33. Thai.
Songsanan P, Charoenrat S. [Effect of lactic acid bacteria as starter cultures on physical, chemical, microbiological, and sensory qualities of soft pork ribs nham]. KKU Science Journal. 2018;46(3):445-54. Thai.
Tanganurat P, Chareonchai C. (2017). Production of pickled mustard by freeze-dried starter isolated from fermented vegetables and fruit and evaluation of its quality. Proceeding of the 29th annual meeting of the Thai society for biotechnology and international conference; 2017 Nov 23 – 25; Khon Kaen; 2017. p. FA-23-32.
Maneesri J. Fermented food technology. 2nd Edition. Bangkok: Fourface. 2008. pp. 247.
Zhang W, Xiao S, Samaraweera H, Ahn DE. Improving functional value of meat products. Meat Sci. 2010;86:15-31.
Suwannasaksin P, Chantarapapont W. Study effect of addition Lactobacillus plantarum TISTR1331, Lactobacillus fermentum TISTR937 and commercial starter on quality of Thai fermented sausage (Nham) product. The proceedings of 55th Kasetsart university annual conference; 2017 Jan-Feb 31-3; Kasetsart University. Bangkok; 2017. p. 697-702.
Jedwanna P, Pilasombut K, Limsupwanich R, Swetwiwat A, Setthakul J. [Study of quality and microbiology of beef Nham using Lactococcus lactis subsp. lactis P2 and Sb2 as starter culture in Nham fermentation]. King Mongkut's Agricultural Journal. 2011;29(3):46-54. Thai.