| Title: | Improved Survival of Freeze-Dried Lactobacillus pentosus SY130 and Applied as a Co-culture Starter with Lactobacillus plantarum KJ03 for Fermenting Stink Bean (Sataw-Dong) |
| Address: | "Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand. GRID: grid.7130.5. ISNI: 0000 0004 0470 1162" |
| DOI: | 10.1007/s12088-021-00997-5 |
| ISSN/ISBN: | 0046-8991 (Print) 0973-7715 (Electronic) 0046-8991 (Linking) |
| Abstract: | "Sataw-Dong, generally produced by spontaneous fermentation of mature stink beans. Monosodium glutamate effectively increases the viability of freeze-dried Lactobacillus pentosus SY130, which is able to inhibit yeast film formation in Sataw-Dong fermentation. For storage stability, the viability of freeze-dried L. pentosus SY130 and Lactobacillus plantarum KJ03, which can reduce the fermentation time of Sataw-Dong depended on storage temperature. Sataw-Dong produced by a co-culture of L. plantarum KJ03 and L. pentosus SY130 showed the highest overall acceptance score in sensory analysis. In addition, plate counts revealed lower counts of yeast and mold, and Enterobacteriaceae in inoculated Sataw-Dong, compared to the spontaneous Sataw-Dong. The main volatile organic compounds in all Sataw-Dong samples was sulfur and ketone groups. The results indicate that using a blend of the freeze-dried co-culture can be successfully used as a starter culture in Sataw-Dong fermentation, and could be further applied with other vegetables to make value-added fermented products" |
| Keywords: | Co-culture Freeze-dried Lactobacillus pentosus Lactobacillus plantarum Sataw-Dong Stink bean; |
| Notes: | "PubMed-not-MEDLINERakchai, Naruemon Maneerat, Suppasil eng India 2022/04/26 Indian J Microbiol. 2022 Jun; 62(2):215-224. doi: 10.1007/s12088-021-00997-5. Epub 2022 Jan 22" |
