Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production

Food Microbiology
Pornpan JaichumjaiPeter Kurdi

Abstract

The aim of this study was to derive new starter culture variants that are unable to grow below pH 4.6, the desirable pH of the Thai fermented pork sausage, Nham, specified by Thailand Food Standard, and apply them in Nham fermentation. Several acid-sensitive mutants of one of the commercial Nham starter cultures, Lactobacillus plantarum BCC 9546, were isolated as spontaneous neomycin-resistant mutants. The growth of three representative mutants was characterized in MRS broth, which revealed that their cell numbers and acid production were lower than that of the wild-type. The H(+)-ATPase activities of the three mutants were found significantly lower than that of the wild-type under either neutral or acidic conditions. Consequently, internal pH values of the mutants appeared to be lower, especially in acidic environment (pH 5). The most acid-sensitive mutant was applied in experimental Nham production and the pH of Nham fermented with the mutant had significantly higher pH at the end of fermentation (3 days) and after an additional 4 days of storage at 30 degrees C. These results indicate that the use of acid-sensitive L. plantarum as starter culture can reduce the severity of post-acidification and increase the shelf life of Nh...Continue Reading

References

Apr 21, 1975·Biochemical and Biophysical Research Communications·T Tsuchiya, B P Rosen
Jun 8, 1999·International Journal of Food Microbiology·M E ArenaM C Manca de Nadra
May 12, 2004·International Journal of Food Microbiology·Mitsuharu MatsumotoYoshimi Benno

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Citations

Jul 4, 2012·International Journal of Molecular Sciences·Mohsen ZareianNazamid Saari
Oct 2, 2012·Journal of Microbiological Methods·Wanilada RungrassameeNitsara Karoonuthaisiri
Jan 10, 2017·Journal of Agricultural and Food Chemistry·Chang-Jiang LyuShan-Jing Yao
Sep 21, 2017·International Journal of Pharmaceutical Investigation·Sahar KaramiMahmoud Rafieian-Kopaei

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