Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish

Journal of Bioscience and Bioengineering

Volumn 110, Issue 5, 2010, Pages 553-557

  Saithong, Pramuan ^a   Panthavee, Wanchai ^a   Boonyaratanakornkit, Malai ^a   Sikkhamondhol, Chomdao ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Drying method; Fermented fish; Lactic acid bacteria; Plaa som; Starter culture

Indexed keywords

DRYING METHODS; FERMENTED FISH; LACTIC ACID BACTERIA; PLAA-SOM; STARTER CULTURE;

BACTERIA; BACTERIOLOGY; BODY FLUIDS; DRYING; ESCHERICHIA COLI; FERMENTATION; FISH; LACTIC ACID; ORGANIC ACIDS;

STARTERS;

ACIDITY; AIR; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CAPNOCYTOPHAGA; CELL SURVIVAL; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION; FISH; GRAIN; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI; LAMINAR AIRFLOW; MIXED CELL CULTURE; NONHUMAN; PH; PLAA SOM; RICE; SHELF LIFE; STARTER CULTURE; TEMPERATURE;

ANIMALS; BACTERIAL LOAD; FERMENTATION; FISH PRODUCTS; FISHES; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI; THAILAND;

ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI;

EID: 77957315375     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2010.06.004     Document Type: Article

References (19)

1. Adams M.R., Cooke R.D., Rattagool P. Fermented fish products of South East Asia. Trop. Sci. 1985, 25:61-73.
2. Ishige N. Cultural aspects of fermented fish products in Asia. Fish fermentation technology 1993, 13-32. United Nations University Press, Tokyo. C.H. Lee, K.H. Steinkraus, P.J.A. Reilly (Eds.).
3. Phithakpol B., Varanyanond W., Reungmaneepaitoon S., Wood H. The traditional fermented foods of Thailand. Institute of Food Research and Product Development, Kasetsart University, Bangkok 1995, 12-20.
4. Sandine W.E. Roles of Lactobacillus in the intestinal tract. J. Food. Prot. 1979, 42:259-262.
5. Orillo C.A., Pederson C.S. Lactic acid bacterial fermentation of burong dalag. Appl. Microbiol. 1968, 16:1669-1671.
6. Saisithi P. Traditional fermented fish products with special reference to Thai products. Asian Food J. 1987, 3:3-10.
7. Olympia M., Ono H., Shinmyo A., Takano M. Lactic acid bacteria in a fermented fishery product, burong bangus. J. Ferment. Bioeng. 1992, 73:193-197.
8. Ostergaard A., Ben Embarek P.K., Yamprayoon J., Wedell-Neergaard C., Huss H.H., Gram L. Fermentation and spoilage of som-fak, a Thai low-salt fish product. Trop. Sci. 1998, 38:105-112.
9. Owens J.D., Mendoza L.S. Enzymatically hydrolysed and bacterially fermented fishery products. J. Food. Technol. 1985, 20:273-293.
10. Paludan-Müller C., Madsen M., Sophanodora P., Gram L., Moller P.L. Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations. Int. J. Food Microbiol. 2002, 73:61-70.
11. Bacteriological Analytical Manual (BAM) 2001, U.S. Food and Drug Administration, U.S. Government Printing Office, Washington, DC.
12. AOAC International Official Methods of Analysis 2005, AOAC, Gaithersburg, MD. 18th ed.
13. Kang D.H., Fung D.Y. Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentation. J. Food. Prot. 2000, 63:1492-1495.
14. Aryanta R.W., Fleet G.H., Buckle K.A. The occurrence and growth of microorganisms during the fermentation of fish sausage. Int. J. Food Microbiol. 1991, 13:143-155.
15. Antara N.S., Sujaya I.N., Yokota A., Asano K., Tomita F. Effects of indigenous starter cultures on the microbial and physicochemical characteristics of urutan, a Balinese fermented sausage. J. Biosci. Bioeng. 2004, 98:92-98.
16. Paludan-Müller C., Huss H.H., Gram L. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation. Int. J. Food Microbiol. 1999, 46:219-229.
17. Schnurer J., Magnusson J. Antifungal lactic acid bacteria as biopreservatives. Trends in Food Sci. and Tech. 2005, 16:70-80.
18. Thai Community Product Standard Standard of Plaa-som; 26/2003 2003, Ministry of Industry, Thailand.
19. Yokotsuka T. Soy sauce biochemistry. Adv. Food Res. 1986, 30:195-329.